Wine Making

Nearly a third of the farm's grapes are used for wine production in the cellar on the farm, which was built in 1932. The rest of the grapes are delivered to KWV in Paarl, and Distell in Stellenbosch.

Nearly a third of the farm's grapes are used for wine production in the cellar on the farm, which was built in 1932. The rest of the grapes are delivered to KWV in Paarl, and Distell in Stellenbosch.

Only red wines are produced on the farm. Groenland recently launched a Port, as well as Sherry that was made in conjunction with the University of Stellenbosch.

Both have become extremely popular. Kosie Steenkamp makes use of traditional methods where he uses open cooling tanks where the must ferments on the grape skins until dry.

The wine is pumped to cement tanks for about three months, and after that it will undergo barrel maturation for at least another 12 months.

The 131 barrels are temperature regulated. They make use of French and American oak barrels for first and second filling.

The cellar has a capacity of 630 tons, of which only 350 tons are in use at the moment.

This emphasises the enormous growth potential of Groenland. Of the 184 000 bottles which are made in this cellar, only 75 000 bottles are sold under the Groenland label.

Groenland
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