Harvest report 2025
Despite a mild, cool summer, Kleine Zalze Wines began its 2025 harvest on schedule. Pinot Noir and Chardonnay for Cap Classique were picked in mid-January, followed by Chenin Blanc for the Cellar Selection, Vineyard Selection, and Family Reserve in late January.
February saw the harvest of Chardonnay, Sauvignon Blanc, Shiraz, and Grenache, with Cabernet Sauvignon – the estate’s flagship red – beginning in early March. Excellent vineyard conditions, including a cold, wet 2024 winter and mild spring, set the stage for a promising vintage. Favourable weather, free of extreme heat and wind, ensured balanced bud-break, flowering, and ripening, leading to superb fruit quality.
White wines that finished fermenting in the cellar exhibit vibrant varietal characters with balanced sugar-acid ratios and fresh profiles. Shiraz harvested in February displayed concentrated berries with ideal skin-to-flesh ratios, yielding intense colour and dark fruit flavours during fermentation. Cabernet Sauvignon grapes are similarly showing exceptional quality with harmonious ripeness.
The success of this harvest is attributed not only to favourable weather but also to Kleine Zalze’s meticulous viticultural practices throughout the year, ensuring outstanding fruit quality for what promises to be a remarkable vintage.
Kleine Zalze Training Foundation celebrates its marketing graduate
The Kleine Zalze Training Foundation was established in 2019 in collaboration with our Swedish importer, Morningstar. Morningstar is deeply committed to investing in the countries where they operate, particularly in the employees of their partners. Their goal is to make a meaningful impact by providing opportunities for further education to individuals who may not have previously had access to tertiary education.
The Training Foundation aligns with Kleine Zalze’s broader strategy of empowering employees to enhance their skills and ensuring a knowledgeable, well-trained workforce capable of competing in a global market
This month, we celebrate Anesca Achilles, who successfully earned her Diploma in Marketing Management after three years of dedication and hard work, supported financially by the Training Foundation. Well done, Anesca!
First harvest of vine-by-post Syrah for Visio Vintners
Visio Vintners, the collaboration between Kleine Zalze Wines and the Kleine Zalze Empowerment Trust, has marked a significant milestone with the first harvest of the new vine-by-post Syrah. This unique vineyard, planted in 2022, represents a bold step in the journey to produce high-quality wines while empowering the workers of Kleine Zalze Wines.
The vine-by-post system, which involves trellising bush vines onto single poles, was chosen for its innovative approach to viticulture. This method, combined with the premium red wine soils of decomposed granite and clay, promises exceptional fruit quality. This special vineyard is also different in another way – it was planted as a field blend of different Shiraz clones which promises to make a complex and very special wine.
Kleine Zalze restaurant’s exclusive restaurant week 2025 offering
This is your chance to enjoy a culinary adventure in an inviting setting, where bold flavors and unique combinations come to life. Expect creative dishes and a dining experience to remember at Kleine Zalze Restaurant.
Enjoy a delightful afternoon at Kleine Zalze Restaurant, specially curated for Restaurant Week 2025: a wonderful 4-course lunch including a glass of MCC for just R495.00. Don’t miss this opportunity to savor timeless dishes crafted by celebrated chef Nic van Wyk.
Restaurant Week runs until 4 May, and this offer is available at the Kleine Zalze Restaurant at lunchtime only. The 4-course menu will include 2 Taste sized plates, 1 Explore sized plate, and a dessert, of your choice.
Tables fill up quickly, so don’t wait too long to book (bookings only via the Restaurant Week website) . Reserve your seat today and enjoy an unforgettable dining experience! Book your exclusive table at Kleine Zalze Restaurant below.
Click HERE to make a booking.
