Winifred

40% Semillon, 40% Chardonnay, 20% Viognier. The primary Semillon component was fermented spontaneously in 500-litre clay amphorae and 400-litre ceramic pot on a portion of whole berries for 1 week and kept on the skins for another two months. The Chardonnay and Viognier were fermented spontaneously and matured in older oak barrels, and all three components matured for 3 months on the lees before blending and further maturation. The oxidative winemaking style produces a wine that is initially shy and reserved on the nose, but full-bodied, textured and intriguingly flavourful.

The 2024 harvest demonstrated resilience and adaptability, with high-quality grapes and optimistic prospects for the resulting wines. Overall, the harvest was earlier than usual due to warmer weather. However, the wet and cool conditions of winter 2023 were beneficial for vine dormancy and soil moisture replenishment, setting up the vineyards for a strong growing season. The Viognier, Semillon & Chardonnay vineyards are planted in well-drained blue shale at 180 to 280 metres above sea level on the Western slope of the Tygerberg, 7 kilometres from, and in sight of, the Atlantic Ocean. Employing the VSP trellis system, a typical harvest produces 2 to 6 tons per hectare.