Terroir:
The vineyards are planted on either side of the Klein River that flows through the valley on its way to the Atlantic Ocean in Walkerbay. This means that there are both north and south facing slopes under vines and even some vineyards facing to the west. The altitude varies between about 58m above sea level for the vineyards planted next to the river to 120m for the vineyards lying on the higher slopes. The soil types are equally diverse. The highest slopes consist of decomposed sandstone and Cartref soils of sandstone origin are found. On these soils Sauvignon Blanc and some Shiraz were planted. The reds are mostly planted on schale of the Glenrosa type; some deep and rich, while other areas contains rock, and elsewhere patches of Oakleaf occur. There are also some sandy soils along the riverbanks – these are good for Viognier and Sauvignon Blanc. Vines and rootstock were selected to suit the soil type. The prevailing winds are the southeaster blowing in from the Indian Ocean (Agulhas area) during summer and the rain-carrying north westerly in winter. The proximity to the sea ensures a cooling westerly sea breeze from Walker Bay in the afternoon. The farm is sheltered by the mountains from the south easterly rains which sometimes comes untimely to the Overberg during summer.
The cellar:
The family owned cellar was completed in time for the 2002 harvest, and can accommodate 400 tonnes per harvest. It is gravity-fed, so that pumps are only used to get the wine from the fermenters to the barrels in the adjoining barrel cellar. There are sufficient small fermenters to separately accommodate the grapes from each vineyard block. The wine so separately vinified is also kept separate during the ageing process when the wine from fermenters (thus each block) is kept in a separate batch of 225 liter French and American oak barrels.
The harvest and winemaking process:
The grapes are handpicked in small lug boxes in which it is transported to the cellar. Hand picking allows for pre-sorting. Bunches not at optimum ripeness or spoiled in any other way are left in the vineyard. The grapes from each block are vinified separately in small stainless steel fermenters. Cold soaking takes place for up to three days before yeast is added to start fermentation. The cake is punched down manually during fermentation and regular pump-overs ensure maximum extraction. Some wines are left on the skins for further contact after fermentation. All red wines are matured in small French or American oak barrels.