The introduction of commercially prepared yeasts is minimized
to allow the natural yeasts to establish within the wines
an authenticity of place and uniqueness of terroir. This
‘dangerous’ and risky procedure is yet further
evidence of the lengths to which the winemaking process
is driven by a lust for quality and purity.
An extreme level of documentation and record-keeping is maintained to develop a thorough understanding of the vineyard parcels which had previously been identified through the multi-spectral aerial photography and exhausting ‘ground-truthing’ of the facts to create a database for future decision-making. A severe ‘berry variability analysis’ is conducted for each parcel whereby approximately 300 berries are collected and individually tested, graphed and scrutinized for sugar content (Brix) to ascertain the degree of variability within the particular parcel.
The color and flavor extraction management is managed and controlled within an exacting environment to allow for the desired balance in the wine and also for the avoidance of any negative flavors and textures.
The winemaking is micro-managed
in a scientific and methodical manner which is quite uncommon
within the South African (and global) environment. From the
moment the grapes arrive at the winery, an intense sorting
process is carried out as the grapes are moved across conveyors
and vibrating sorting tables to allow a team of laborers to
remove any impurities, irregularities or unevenness which
may have been overlooked in the vineyard growing and sorting
process. This attention to detail is far in advance of any
US or international winemaking operations and can be considered
the first evidence of fanatical winemaking.