1994- PINOTAGE 

 

Winemaking

Winemaking methods includes cold fermentation to capture the flavour intensity of white wines, traditional Portuguese-style open fermenters for ports, and a cellar of 400 French-American barrels of different sizes for Chardonnay and the reds .

The oaking practice varies, depending on what best suits the wine. Different-sized French and American barrels are used. Maturation for the reds is between 9 – 24 months, and the Chardonnays spend around 9 months in the barrels. Vintage-dated ports are matured for 36 months or longer in older oak barrels.

Coopers used are Radoux, Nadalie, World Cooperage and Loureiro.

De Wet Lategan – the 6th generation winemaker on this family estate, is highly skilled and experienced, and was awarded the Breedekloof / Worcester Winemaker of the year in 2005 and 2007. With a degree in Oenology and Viticulture from the University of Stellenbosch, De Wet has the technical expertise to ensure that the wines are well made, under the best cellar conditions. However, his winemaking philosophy is to work as naturally and simply as possible, to capture the unique terroir of the vineyards in his wines.