Harvest 2026
We officially started harvest at Alto Estate in the 3rd week of February 2026.
Our Merlot and Cabernet Franc grapes have now been safely brought into the cellar, including the very first harvest from our young Cabernet Franc vineyards, our winemaker is very excited to work with these grapes and discover what they will contribute to the vintage.
We have also harvested a portion of our Shiraz, which is already revealing beautiful intensity, layered spice and vibrant fruit expression. The first of our Cabernet Sauvignon was picked on 27 February, approximately ten days earlier than in 2025, we will continue harvesting Cabernet Sauvignon over the next few weeks. The fruit is showing remarkable flavour concentration balanced by a refreshing natural acidity.
The cooler weather conditions have played a significant role in ensuring even, measured ripening across the vineyards. With fruit quality looking exceptional, we are confident that the 2026 harvest will once again reflect the excellence and distinctive character of the Helderberg.
Meet our new assistant winemaker, Jean-Louis Strydom
At Alto Wine Estate, our wines are shaped not only by the soils of the Helderberg, but by the people who craft them.
We are proud to introduce our new assistant winemaker, whose journey, passion, and global experience will bring great value to our cellar team.
Jean-Louis studied at Elsenburg and after doing a few local harvests he headed overseas and worked in four different countries to grow his knowledge and refine his craft.
He started off in Portugal and although never properly learnt the language he developed a deep respect for tradition and learnt a lot about old-school winemaking practices.
Argentina taught him that great wine doesn’t rely on elaborate tools, sometimes restraint and simplicity allow the fruit to shine.
In the United States, he embraced the role of technology in enhancing precision and efficiency in the cellar. And in New Zealand, he gained a profound appreciation for terroir, witnessing firsthand how pure, defined fruit expression can reflect a place so clearly.
Each chapter has shaped a philosophy grounded in balance, honouring tradition while embracing innovation.
His favourite variety to work with is Cabernet Sauvignon and there is no better place to work with it than the Helderberg. As Jean-Louis says:
"I love the versatility of Cabernet and how you can play around with clonal selection and different fruit profiles. It is a variety that gives depth, structure and serious ageability but at the same time it’s an incredible blending component adding backbone and elegance to a wine. For me when Cabernet is done right, there is nothing better!"
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