Metzer

Metzer Family Wines was established in 2006. Our mission is to produce wines that are expressive and individual employing artisanal non-interventionist principles in the vinification process. The guiding principle driving this process is that the wine-making must always respect the fruit. On the red side our focus is largely on Syrah as we believe few red grape varieties are capable of responding so articulately to different terroirs; while few grape varieties have such a perfect balance of masculine and feminine qualities. In terms of white varieties our passion is Chenin blanc. With its versatility and immense range of flavours it is a variety which lends itself so naturally to minimalist winemaking. Our grapes are ethically cultivated respecting both the environment and human resources. In the cellar a great emphasis is placed on the minimum handling of fruit and no mechanical interventions with pumps filters and reverse osmosis machines are ever used in the process. Fermentation by indigenous yeasts alive on the grapes and resident in the cellar lead to long stable extraction times. Wines are bottled unfined and unfiltered to preserve the life-forces from vineyard to bottle. Metzer Family Wines was established in 2006. Our mission is to produce wines that are expressive and individual employing artisanal non-interventionist principles in the vinification process. The guiding principle driving this process is that the wine-making must always respect the fruit. On the red side our focus is largely on Syrah as we believe few red grape varieties are capable of responding so articulately to different terroirs; while few grape varieties have such a perfect balance of masculine and feminine qualities. In terms of white varieties our passion is Chenin blanc. With its versatility and immense range of flavours it is a variety which lends itself so naturally to minimalist winemaking. Our grapes are ethically cultivated respecting both the environment and human resources. In the cellar a great emphasis is placed on the minimum handling of fruit and no mechanical interventions with pumps filters and reverse osmosis machines are ever used in the process. Fermentation by indigenous yeasts alive on the grapes and resident in the cellar lead to long stable extraction times. Wines are bottled unfined and unfiltered to preserve the life-forces from vineyard to bottle.