Despite yields being lower as a result of frost damage to the vines in August last year and ripe grape bunches showing berries uneven in size, De Wetshof Estate in Robertson is harvesting what it deems to be the best quality Chardonnay fruit seen on the estate in recent memory.
Johann de Wet, CEO of De Wetshof, puts this down to the general health of De Wetshof’s vineyards, as well as temperate weather conditions leading up to and during harvest 2025.
“As the case in many regions in the Cape Winelands, we anticipated a later harvest due to the mild weather experienced during the growing season in spring as well as in early summer,” says De Wet. “But with the crop being lower in yield, as a result of some frost damage to the budding vines in August, our harvest schedule began as per the norm. Our grapes for the Blanc de Blancs Cap Classique were picked on 20 January, with the Chardonnay for our range of site-specific wines making their first appearance in the cellar on 22 January.”
Johann says that relatively mild day-time temperatures and cool nights in summer have led to vine health being sublime, which is evident in the quality of the grapes arriving in the cellar each morning.
“Cool nights during harvest are essential in allowing the vine to recover from the day’s higher temperature and UV radiation, and the consistent brisk temperatures of night have resulted in some of the best Chardonnay grapes I have seen in my time on De Wetshof,” says Johann. “Grapes are unblemished, rot-free and healthy, and the juice samples show superb chemistries, with sugars, acidity and pH levels being in synch for the making of wines showing great varietal expression, as well as that sense of place for which De Wetshof Chardonnay is known.”
Harvesting on the farm commences at 02h00, resulting in cool, fresh grapes reaching the awaiting cellar teams.
“Harvesting continues throughout the morning, and once the temperature reaches 27°C we stop, allowing the grapes on the vineyard to cool down as evening settles and recover their freshness,” he says.
The majority of De Wetshof’s vineyards yield 10 tons per hectare on average, an exception being the 38-year-old vineyard bearing the grapes for the farm’s icon Bateleur Chardonnay, which due its age, has a far lower yield.
With De Wetshof having six different Chardonnays each sourced from a distinctive parcel of terroir, the parcels are harvested and vinified separately. “Our unwooded Chardonnays for the Bon Vallon, Limestone Hill and Calcrete are fermenting in stainless steel after which they are kept on lees until they show the correct degree of terroir distinction, while Finesse, The Site and Bateleur are fermented and aged in oak barrels,” says Johann.
“The young wines that have gone through ferment at this stage underscore the quality of the grapes from this year’s vintage, showing layered fruit, freshness and depth of mouthfeel. We still have a few blocks to bring in, but as far as Chardonnay goes, harvest 2025 is largely in the bag and promises to be one for truly great wines throughout our range.”
This includes a portion of fruit that for the second year on De Wetshof is being fermented and aged in 220 litre glass Wine Globes, the first wine of which will be released in due course as the first South African Chardonnay originating from this unique style of vinification.
