Winemaking at Middelvlei
Based on traditional winemaking methods, the cellar boasts a combination of both old and new techniques which have been refined through over 100 years of family wine making.
Our de-stemmer/crusher gently removes the stems of the grapes and crushes the berries to minimise hard tannins in the wine.
Another more modern addition is a new must cooler to cool down the crushed berries before the fermentation process, therefore better preserving the fruit flavours. However, keeping with the methods passed down from father to son, the grapes are fermented in traditional open cement tanks, and our cellar makes use of a gravity-fed system to move the wine rather than using machine pumps.
The Cellar also hosts a maturation facility for 300 oak barrels (225-litres each), which are predominantly French oak, with a small selection of American oak to provide additional variation when developing the wood structure to certain wines.
