With cooler to moderate weather conditions throughout the season, particularly during harvest, the 2021 vintage is expected to produce some very good wines. Because of the slower ripening, the grapes developed exceptional flavor and color. The cooler weather allowed winemakers and producers to harvest grapes at their peak ripeness, with pH, acidity, and sugar levels beautifully balanced.

All berries were sorted using an optical sorting machine to ensure that only the highest quality fruit was used. The wine was fermented in stainless steel tanks using a carefully calculated pump over regime. The skins were not over extracted or overworked. This results in an elegant, soft, and well-balanced tannin structure. Malolactic fermentation was completed in the tank and then racked to the barrel. Maturation lasted approximately 12 months in 500-litre barrels French and American oak. 15% of new oak was used.

With cooler to moderate weather conditions throughout the season, particularly during harvest, the 2021 vintage produced very good wines. Because of the slower ripening, the grapes developed exceptional flavor and color. The cooler weather allowed winemakers and producers to harvest grapes at their peak ripeness, with pH, acidity, and sugar levels beautifully balanced.

Arnè is a co-fermented blend between Sangiovese and Merlot grapes. Instead of blending the two components at the end of fermentation, co-fermentation helps to bring these two cultivars perfectly together in harmony. Each contributes a distinct characteristic to the final wine. The wine fermented dry on the skins before being pressed. Malolactic fermentation was completed in stainless steel tanks before being matured for 10 months in 225l French oak barrels.

A better crop with lager yields than 2019 vintage thanks to good winter conditions. Soils were supplemented well due to better winter rainfalls. With this, post-harvest irrigation was possible and vines were healthier. Moderate summer temperatures during ripening contributed to good flavor retention in the grape. 2020 Promises full wines with concentrated flavour profiles.

All of the grapes are from our Rooderust farm near Darling. All berries were sorted with an Optic sorting machine to ensure only the best quality-and best ripened fruit is used. Wine was fermented in Stainless steel tanks with a well calculated pump over regime applied to ensure elegant and soft tannin structure. Malolactic fermentation was completed in tanks and then racked to barrels. Maturation was completed in a combination of French and American oak 500L barrels for approximately 12 months. 15% new oak was used

With ongoing recovery from the recent drought the Western Cape has experienced over the past 3-4 years, crop size remains lower than usual for this vintage. Although the yield is lower, quality has remained excellent with smaller than usual berries contributing to a good concentration of flavours and a balance between acidity and sugar.

The wine was fermented dry on the skins in stainless steel tanks. A well calculated pump over regime has ensured that over extraction of harsh tannins are prevented, resulting in an elegant wine. After alcoholic fermentation, the wine was drained and pressed and underwent malolactic fermentation in tank. Maturation was completed in a combination of 500L French and American oak barrels for 12 months. Oaking is purposely restrained with only 15% new oak used to ensure a succulent fruit dominant profile.

2018 harvest season has come with quite some challenges, due to the prolonged drought South Africa has experienced. Dry weather throughout the season had its advantages as vines were healthy, with little or no pests and disease.

Smaller bunches and berries contributed to higher tannins and more concertation. Care was taken to prevent over extract during fermentation, which in Sangiovese could produce harsh and dried out tannins. The wine was fermented dry on the skins in Stainless steel tanks and after pressing, underwent malolactic fermentations in the tank. Matured in 500L French and American oak barrels for 12 months with only 15% new oak.

Given the drought that the Western Cape has experienced the past couple of years, operations are starting to become quite challenging for viticulturists and winemakers alike. Yields have shrunk quite drastically. The resulting smaller berry size does contribute to more depth and structure in the wine, but also makes for a more delicate wine, which can be difficult to handle in the cellar and during winemaking processes. One small error during the process could have some drastic consequences to the wine quality thus; processes have to be carefully managed.

All the grapes where crushed and fermented in stainless steel tanks. The base wine was fermented dry and kept on the skins for a total of 15 days before finally pressed. After settling, the wine was put into barrels for malolactic fermentation (50/50 ration of 500l barrels, French & American oak). The wine was racked off the lees after malolactic fermentation was completed and returned to barrels for aging. Aging was done for 12months in 500l French and American oak barrels (20% New Oak).

Groenekloof (Rooderust)

Extremely hot and dry conditions prevailed throughout the summer. The vines proved just how resistant it can be when rainfall levels were the lowest on record in almost 70 years. The dry persistent heat resulted in very early fruit ripening, and while acid levels were lower, the fruit flavours and concentration were superb.

Terra Del Capo Sangiovese is produced from fully ripe grapes, picked between 23.5 – 24.5° Balling. The grapes are destemmed and gently crushed before being fermented in large oak fermenters. Once sufficient colour, tannin and flavour have been extracted, the skins are gently pressed and malolactic fermentation is allowed to occur. The wine was matured for 12 months in 500L French oak puncheons before being bottled.

Rooderust Farm, Groenekloof DARLING