Cultivars
presently grown and used in the production of the various
Wilgenhof wines consist of:
- REDS
- Merlot, Shiraz and Ruby Cabernet
- WHITES - Sauvignon Blanc, Chenin Blanc and Colombard
CLICK HERE FOR FACT SHEET
Production
preparation begins in the vineyards when the vines are pruned
and trellised during their growth phase to deliver optimum
berries for the wine making process.
Nightime
temperatures during the harvest period average night time
temperatures of 18°c. Grapes are harvested in the early
morning to maintain cool temperatures and are transported
directly to the cellars for the next production phase where
the bunches are destalked. Crushed berries and juice are placed
in fermentation tanks where temperatures are kept constant
and may range between 18°c to 28°c. A minimum of chemicals
are used in the production of Wilgenhof wines.
After
the fermentation period, samples are sent to a laboratory
where extensive analytical tests are performed in order to
establish quality and various chemical levels present in the
wine.
After
this process, the wine is pumped into American and French
oak vats where it is left to mature for 6 to 12 months before
being bottled and labelled by hand. Once bottled, the wine
is left to complete maturity in the bottles.
Wilgenhof
wines are not filtered during the bottleing process to prevent
any loss of the rich, full flavour of the wines.
Gideon
and Vere Van Zyl believe that a minimum of chemicals be used
in the production of their exclusive wines. They envisage
an organically certified Shiraz within the next 3 years of
production!
Wilgenhof
is a small and exclusive family orientated business and Gideon
and Vere aim to keep it this way. All family and staff members
of the Wilgenhof estate are involved in the production of
each and every bottle of fine Wilgenhof wine. It doesn't get
more hands-on than this. |
