Winifred

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 6 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 2025 vintage featured a late winter with adequate chill, followed by a cool, dry summer that promoted even ripening and low disease pressure. Cooler August nights and minimal rain from February to March favoured grape health and flavour. Harvest was slightly later than 2024, yielding fruit with optimal sugars and balanced acidity. The result: brilliant colour, refined tannins, vibrant whites, and poised reds with moderate alcohol. 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.