Winegrowing and making Winemaking is characterised by close co-operation between the winemaking team under cellar master Philip Jordaan and members. The stony soils of the area are ideally suited to grape growing. Being close to the mountains, the high winter rainfall sufficiently builds up die water table to necessitate only limited irrigation in the dry summer months. Due to the lack of summer rain the vineyards are generally very healthy and free of viruses. The cellar produces some 10 million litres of wine a year from 13 500 tons of grapes. Of this about 60% is white wine and 40% red. Sauvignon blanc is the main cultivar among the whites, followed by Chardonnay, Chenin blanc and Semillon. The main red cultivars are Cabernet Sauvignon, Shiraz, Merlot and Pinotage. The cellar’s winemaking facilities are upgraded on an ongoing basis to enable the winemaking team to experiment with new vinification methods. The team also has access to a fully-equipped, on-site laboratory.