Winemaking Techniques

The first few vintages of wines were made in a squash court using low tech equipment. New cellar buildings have been constructed and new equipment has been installed, but the winemaking philosophy and techniques have remained the same.

The first few vintages of wines were made in a squash court using low tech equipment. New cellar buildings have been constructed and new equipment has been installed, but the winemaking philosophy and techniques have remained the same.

As we only make red wines, we are able to make use of the traditional methods of winemaking such as fermentation in open vats (kuipe), punching of the skins with wooden paddles (pigeage) and pressing the skins in wooden basket presses. In 2004 we introduced a sorting table to enable us to remove MOG (material other than grapes – such as leaves, bits of stalks) and unripe or diseased grapes prior to crushing. After fermentation and pressing, our wines are matured in oak barrels. We have ± 80% French and ± 20% American oak barrels and the wines remain in barrels for between 10 and 26 months, during which time they are clarified by the natural settling and racking method. The only time our wines are filtered is immediately prior to bottling, which is done on our premises. Our bottling system has evolved over the years and we are now able to bottle very gently without using any pumps – the wine gravity-flows from our upper level bottling tanks through a clarification filter into a 6-head filling machine. The bottles are corked using a semi-automatic corker. The capsuling, labelling and other packaging operations are all done by hand.

Grangehurst Winery
+27.21 8553625