Harvest at Robertson Winery doesn’t begin at sunrise.
It begins in the early hours of the morning, when the air is still cool and the vineyards are quiet. By 02h00 or 03h00, grapes are already being picked. By the time the cellar opens at 06h00, more than 150 tons are often waiting, cool, fresh, and ready to be processed.
That early start is intentional. It protects flavour, reduces the need for additional cooling, and sets the tone for the entire day. In fact, nearly 70% of the grapes are received before midday, while temperatures are still low.
From vineyard to press, the process moves quickly, often within just three to four hours.
A record year with a twist
The 2026 harvest delivered a record-breaking 50,292 tons of grapes.
But what looked like an ideal season at the start quickly changed.
In early February, during peak harvest, persistent rainfall set in, something rarely experienced at this stage. Combined with humidity, it introduced pressure across both vineyard and cellar operations.
The response required a shift in thinking. How grapes were received had to change. Winemaking decisions had to adapt. It became one of the most testing vintages in recent memory.
A season that moves in phases
Each grape variety follows its own rhythm.
Chardonnay typically leads the harvest, followed by Muscat cultivars, Chenin Blanc, and Sauvignon Blanc. Colombard closes the white harvest.
For red wines, Pinotage arrives early, followed by Merlot and Shiraz, with Cabernet Sauvignon concluding the season. It’s a staggered process, one that requires constant adjustment and attention.
Harvest isn’t dictated by calendar dates. Viticulturists monitor sugar levels, but that’s only part of the picture. The real indicator lies in phenolic ripeness, something determined by tasting the berries themselves.
Sometimes, grapes are ready before the numbers suggest they should be. That decision, when to pick, depends on experience, instinct, and a clear understanding of the wine the grapes are destined to become.
The people behind the process
Harvest at Robertson Winery is a collective effort.
Alongside a permanent team of 54, an additional 70 to 90 people join during the season. From vineyard teams working in the early hours to cellar staff managing intake and pressing, each role contributes to the final outcome.
It’s a period of intensity, coordination, and shared responsibility.
What 2026 has in store
Despite the challenges, the 2026 vintage shows strong promise.
The white wines display notable fruit intensity and mouthfeel, a reflection of careful handling and timing. The reds, while still young, are already showing smooth tannins and deep colour.
It’s a vintage shaped by pressure, but ultimately defined by how that pressure was managed.
Looking beyond the harvest
Harvest is only one part of the story.
Robertson Winery continues to focus on responsible practices that support both the land and the people behind the wines.
Every vintage tells a story. 2026 is one of resilience, adaptation, and precision, a reminder that great wine is not just grown or made, but carefully guided through moments that don’t always go to plan.