Reserve Semillon

Seared scallops, chicken in white wine sauce, or aged hard cheeses.

The 2023 season brought early budburst, followed by a cool, steady ripening period. Later rains near véraison posed challenges, but well-drained soils on Weltevreden and careful vineyard management produced Semillon with exceptional natural acidity, complex aromatics, and cellar-worthy structure.

The wine matured for 11 months in 100% old oak, building a layered texture without overwhelming the varietal character. Post-bottling, it rested for an additional 12 months in bottle to further integrate and evolve. No new oak was used, allowing the site and the vintage to shine.

The 2023 Bertha Reserve Semillon was vinified with a focus on purity, structure, and ageability. Grapes were harvested at 21.5 Balling from the south- facing slopes of Weltevreden Estate Stellenbosch, yielding 6 tons per hectare. After seven days of skin contact to enhance mouthfeel and aromatic depth, fermentation took place seasoned 225L French oak barrels.

Bertha is harvested below the jagged peaks and rolling hills just outside Stellenbosch at Weltevreden 1692. During the last three hundred years of existence of Weltevreden 1692, the Estate was occupied by the Badenhorst, Retief, Smith, Peel and Bezuidenhout families. The Estate has legendary status and features prominently in the history of South Africa. It is a National Heritage Monument and represents the height of the new-classical Cape Dutch architecture. The bespoke range of wines were named after Bertha. The Bezuidenhout family pays homage to their mother, a woman with an unbeatable resilience, creative spirit and an uncanny resourcefulness. Much like Bertha’s impressive adaptability across a landscape of varying situations, the Bezuidenhout family have dedicated their winemaking pursuit in crafting easy-drinking, accessible wines that are fresh and food-friendly, reflecting the spirit of the Cape and limited in volume. Taking advantage of the south facing slopes, cooled by the Atlantic breeze coming from Table Bay, the winemaker harvests the grapes by hand in the morning, getting them into the cellar as cool as possible, retaining the fruit profile better throughout the winemaking process.