uniWines Vineyards Predicts Later Harvest of Flavour and Quality
Friday, 18 January, 2013
uniWines
Although the predictability of a wine grape harvest will
never prove the safest bet, it can safely be said that the 2013 harvest will be
later than usual, characterised by good quality grapes for winemakers to work
with and yields which should please grape farmers.
According to Gert Engelbrecht, viticulturist of uniWines
Vineyards in Rawsonville, Breedekloof, it was already apparent during the
latter stages of spring last year that grapes would ripen later than usual.
"With temperatures currently rising in the Breedekloof
region, one is reminded of the nice cold winter of 2012," says Gert. "Heavy
snowfall on the mountains allowed the vineyards to rest in near freezing
temperatures and for a change high rainfall ensured that the soils remained
cool and wet. Subsequently the cycle of the vineyard was slowed down after the
vines had awakened, with bud break and flowering following slightly later than
usual. As temperatures rose in December and early January berries were
developing as usual, but veraison was behind schedule."
Thus far summer has been relatively cool in the Breedekloof,
with no sustained periods of intense heat despite a few hot days during
mid-December. "One or two days with temperatures of over 35°C do not present a
problem, but one has to be cautious when the heat persists for days on
end. Thus grape farmers’ main priority
at present is to apply meticulous irrigation control to ensure that the vine
does enter a state of stress, yet at the same time limit vigorous growth which
can impede on fruit quality."
uniWines Vineyards produce wine from grapes originating from
2000ha grown by the member-shareholders of the company. Grape cultivars include
Chenin Blanc, Colombard, Sauvignon Blanc, Chardonnay, Pinot Grigio, Cabernet
Sauvignon, Pinotage, Shiraz and Merlot, with a division of 70% white and 30%
red grapes.
Wines are marketed under the flag of uniWines Vineyards' own
brands, which include Meander and Ankerman, as well as the Fairtrade-certified
Palesa wines. The majority of the company’s wine, however, is sold in
commercial quantities to various clients locally and abroad.
According to Gert vineyard management is tailored to ensure
a good balance between quality and volume. "In order to generate value for
farmers, volumes are an obvious requisite, therefore it is imperative that
yields are sustainable for all parties concerned," he says. "Yet at the same
time quality - of grapes and wine - is non-negotiable in the modern-day era.
Therefore it is the responsibility of myself and the producers to ensure that
the very best quality grapes possible reach the cellar."
In addition to irrigation control, the farmers are currently
following a pesticide program to prevent
fungal disease, but the vineyards seem perfectly healthy at the moment. "The Breedekloof has its challenges when it comes to disease control, but
following the right spraying programmes has given us the desired results,"
according to Gert. "Canopy management forms a critical part of our viticultural
practice, ensuring the vines receive the right amount of sunshine to ensure
good ripening and quality."
Gert is especially excited about the quality of Sauvignon
Blanc which is becoming noticeable in the region. As usual, certain blocks of
this cultivar have been designated for separate vineyard management and
preparation in the cellar in order to assert the development of these
wines. “The cooler areas of Breedekloof,
for example Louwshoek, have excellent weathered granite soils and we are sure
the wines from this region are going to deliver a few surprises,” Gert says.
From now on, weather conditions will play a major role, with
a heat-wave or two expected which can create a number of challenges in
harvest-time.
"As mentioned, we expect that the early cultivars
such as Chenin Blanc, Chardonnay and Sauvignon Blanc will be harvested slightly
later, but if the weather becomes warmer the later cultivars could probably
ripen to schedule, which will make for an extremely busy cellar,” he says.
“Ultimately though, that is the way it goes when you work with a product like
wine which is entirely dependent on nature, you never know what is waiting
around the corner."