Think you’re hot? Spare a thought for the vineyards, from where Nederburg sources its grapes. “We’re super fortunate,” explains Nederburg viticulturist Isabel Teubes.
The wine-growing specialist visits many vineyards across the Cape to source the best grapes for the brand. Most of these vineyards, she says, benefit from cooling summer afternoon sea breezes. “Just as you are refreshed by sea breezes at the beach on a hot day, many of our vineyards are cooled by afternoon winds that blow regularly off the Atlantic Ocean. The effect is to slow down grape ripening time and concentrate grape flavours, which is exactly what our winemakers want.”
She also works with the growers in finding the best way to train their vines to grow vine leaf canopies that will shade the grape bunches from direct summer heat.
She says the vineyards have benefitted hugely from the heavy winter rains that have kept good moisture levels in the soil despite the current heat. “There’s enough water to support them."
“We have the advantage of working across a variety of grape-growing areas. So, for example, a vineyard location suited to a white, early-ripening grape like Sauvignon Blanc, might not work for a later-ripening red like Shiraz or the other way round. Each grape type does best in certain soils, at specific altitudes and with vine rows facing specific directions.
“Because we have long-term relationships with top-notch grape growers in many regions, we can access the right grapes from the right farms to assure us of quality grapes for all our wines.”
“We started harvesting about two weeks earlier than usual. We’ve already picked a lot of the whites, delivered in excellent condition to the Nederburg cellar. We have some brilliant Sauvignon Blanc, beautiful Chardonnay as well as fabulous Chenin Blanc from old vines (that have the age and wisdom to cope with whatever conditions the weather brings).
“At the moment, we’re watching the reds as they ripen, waiting for their fruit sugars and acids to come into balance. We do that by tasing the berries and by analysing the grapes for acid and sugar content and so on. We’ll know exactly when they are ready.”
Picking happens early in the morning to preserve fresh, fruit flavours. The grapes are quality sorted in the cellars and then pressed to release their juices for winemaking to begin.
