Hidden Treasures 2026

After harvesting, the bunches were carefully sorted to facilitate a 30% whole bunch fermentation. The whole bunch part was carefully stomped with a feminine touch (aka, Misha, our assistant winemaker’s feet). After 2 days cold soak natural fermentation started followed by gentle pump overs and grapes were pressed when dry.

Malo-lactic fermentation and maturation took place in experienced barrels and the wine was bottled in November 2025.

The grapes are hand harvested in the morning. Approximately 30% of the Shiraz grapes are either whole bunch fermented or co-fermented with some added whole bunches. The Cabernet Sauvignon and Cinsault remains whole berry ferments. During the 7-10 days of fermentation the wines are pumped over up to three times a day. Some of the grapes receive extended skin contact after fermentation before it is pressed and racked to barrel.

The wine is matured in French oak barrels for up to 18 months, before blending and bottling.

This vineyard was picked in two stages, the bottom part separately from the top part, due to slight differences in ripening and different clones, each contributing to a range of flavours and variation in structure . Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar by refrigerated trucks. All of the fruit was destemmed and fermented in old wooden 3-ton tanks and small 1-ton opentop stainless steel tanks. During fermentation, these grapes were handled with great care.

Altima Estate is situated in Elandskloof, a 5 km-wide isolated valley north of Villiersdorp, surrounded by a mountain range that rises 1 km from the valley floor. The steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains. Combined with an elevation of 600 to 800 m, this results in a distinctly cool continental climate. Quartz sandstone, belonging to the Table Mountain Sandstone group, is visible against the higher-lying mountains, while good, decomposed shale soils from the Malmesbury group dominate throughout the farm. This unique site produces fruit with high natural acidity and low pH levels, which contribute to the wine’s excellent ageing potential. The slow ripening period, coupled with the absence of heat waves during January and February, yields outstanding grapes with great structure and upfront aromas. Harvest typically occurs much later than at other sites in the Western Cape. Another cold, wet winter supported healthy vine dormancy and ensured strong water reserves before the new season. The cool, wet weather carried into spring, leading to delayed but even bud break, flowering, and fruit set. These conditions increased the pressure on canopy work, as mildew risk stayed high through the early stages of growth. Cool early summer temperatures slowed ripening and set up a later harvest once again. When warmer weather arrived in early January, it stayed consistent well into March. This gave the fruit enough time to build flavour while keeping acidity firm and lively. An exceptional vintage that promises to produce exceptional, age-worthy wines.

After fermentation, the wine was aged in a combination of 10% new and the remaining old 225-litre French oak barrels for 10 months before being bottle-aged for at least two years.

The grapes are gently pressed and fermented in stainless steel tanks at controlled temperatures to retain freshness, varietal character and aromatic intensity. Winemaking focuses on minimal intervention, with no oak influence, to allow a pure expression of Grüner Veltliner.

Grapes are sourced from Diemersdal’s vineyards in Durbanville, an area strongly influenced by cooling Atlantic Ocean breezes. The combination of moderate temperatures and well-drained shale-derived soils allows for slow ripening, preserving acidity and aromatic purity while enhancing the variety’s natural spice and freshness.

The wine is matured briefly on fine lees in tank to add subtle texture before early bottling. It is intended for youthful enjoyment rather than extended bottle ageing.

The various vineyard parcels are vinified separately using a minimal-intervention philosophy. Fermentation takes place with indigenous yeasts, and maturation occurs in a combination of older oak barrels, concrete vessels and neutral tanks depending on the parcel. The final blend is assembled to reflect vintage character and regional diversity while maintaining freshness and texture.

The grapes are sourced from a collection of independently farmed vineyards across the Western Cape, selected for their individuality, sustainability and site expression. The vineyards include a range of soil types and mesoclimates, contributing complexity and balance to the final blend. The Fledge & Co. works closely with growers who prioritise responsible farming and low-intervention viticulture.

Grapes are harvested towards the end of January and early in the day to keep the grapes as cool as possible. Grapes are crushed and separated from the skins immediately after which the juice is cleared and cool fermented.

This Verdelho vineyard was planted in 2015 and is situated on the banks of the Gamka-river. Planted in old clay river bed soils, the vines produce low yields. Micro irrigation is used during dry stages of the season. Vines are Perold trellised and row direction is east–west, to reduce direct sunlight exposure and thus preserve maximum natural acids and fruit flavours.

Once the fermentation is completed, the wine is racked and kept on its fine lees in 3rd and 4th fill barrels for 12 months before bottling.