Early Morning

During the ripening process we continuously check out grapes at sugar, acidity and pH levels. This is done by bringing samples to the lab as well as tasting the berries. We control this ripening process through irrigation. Once we have optimal ripeness, both at Balling (sugar level) and phenolic ripeness, we start harvesting early morning when the grapes are still cold. We stop picking at around 10 when the sun starts to warm up the vineyard. The quality of the grapes is the most important factor to make a wine of exceptional quality. The nice thing about a 10 Ha wine estate is that Sebastiaan as owner/winemaker is in direct contact with Aidan Morton (viticulturist) and Miles (winemaker Tokara), because what goes wrong in the vineyard cannot be corrected in the cellar.