WINEMAKING
A TRUE EXPRESSION OF
STELLENBOSCH TERROIR
The grapes for the Stellenbosch Reserve wines are carefully selected from different appellations within our region. We have cultivated longstanding relationships with reputable grape-growers, ensuring that we consistently receive top-quality fruit to craft our exceptional wines.
By sourcing grapes from various appellations, we can take advantage of the unique characteristics each location offers. This allows us to create a diverse range of wines that showcase the rich terroir and varietal expression of Stellenbosch.
HOW WE MAKE
OUR WINES
VINE TO WINE
Our Grapes
Grapes are hand-harvested, the grapes for the Stellenbosch Reserve wines are carefully selected from different appellations within our region.
Grapes Are Hand-Harvested
Early In The Morning
Whole Bunch Press
After our grapes are handharvested and transported to the cellar in a cool truck, the first step of our red wine making process is to crush and partially de-stemmed our grapes. The aim of this is to split the skins and release the juice; this enables yeast activity and fermentation to begin.
Fermentation
Our wines are fermented in both oak barrels and open-top stainless steel fermenters. The length of maceration – the period during which the juice is left in contact with the grape skins – is dependent on the depth of colour and tannins we require in the wine. We perform daily pumpovers and punch-downs.
White Wine
After our grapes are handharvested and transported to the cellar in a cool truck, the first step of winemaking is to crush the grapes and release the pulp and juice; this makes them easier to press.
Red Wine
After our grapes are handharvested and transported to the cellar in a cool truck, the first step of our red wine making process is to crush and partially de-stemmed our grapes. The aim of this is to split the skins and release the juice; this enables yeast activity and fermentation to begin.
Fermentation
Our wines are fermented in oak barrels and stainless steel tanks at a low temperature to retain fresh fruit flavours. Lees stirring is performed once every three weeks.
Pressing
After our grapes are handharvested and transported to the cellar in a cool truck, the first step of our red wine making process is to crush and partially de-stemmed our grapes. The aim of this is to split the skins and release the juice; this enables yeast activity and fermentation to begin.
Malolactic Fermentation
In our winemaking process, we allow partial malolactic fermentation to add texture and character to the wine. This process is essential because our grapes come from a warmer climate where they gain more sugar and fruity flavours at the expense of their acidity.
Bottling
Before bottling, the wine should be completely stable. The wine remains vulnerable to oxidation and contamination until the cork goes in.
After the wine is bottled, it is labelled.
Maturation
In most of our white wines, maturation takes place for six months in French oak barrels. We use 10% new oak barrels for our Chardonnay, and for the Chenin Blanc, we use a combination of 300l and 500l French Oak barrels, using 25% new oak.
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The Stellenbosch Wine Club offers members the opportunity to enjoy a regular delivery of premium wines from The Stellenbosch Collection, special releases, dining at Guardian Peak and The Stellenbosch Wine Bar, and other exclusive offers.
