We recently visited the KWV Wines team and chatted to the wine team about the harvest to date, I have attached our video footage below for your enjoyment.

We, the KWV Wines bloggers have just received this harvest update from our wine team, Thys, Johann and Cobus. 

Overview: Cobus van Graan - KWV Viticulturist:  

Season was characterized by mild weather till the end of February. Mild daytime and cooler night temperatures were very favorable for slow ripening and the development of berry flavors. During this period we were truly able to harvest when we felt that the fruit was ripe and subsequently the white and red wines harvested in this period are showing well at this early stage. 

As from February 27th both day and night temperatures increased and the grape intake increased dramatically. The challenge was to harvest grapes at the optimum point and the producers and winery alike put in a fantastic effort to achieve this goal. 

The 2010 vintage will be smaller than predicted due to severe wind damage and high disease pressure early in the season. 

White wine: Johann Fourie - KWV Winemaker

The 2010 vintage was delayed quite a bit, even for white grapes. The first grapes that we received, Pinot Noir and Chardonnay display typical base wine characteristics and are destined for our Method Cap Classique Sparkling wines and might develop to be our highlight of the 2010 vintage. 

The intake of other grape varieties was inconsistent, making this a rather difficult harvest. Sauvignon blanc, Chenin blanc and Chardonnay show high potential in delivering unique wines with great characteristics. Fruity Chenin Blanc’s, elegant Chardonnay’s and a combination of grassy, tropical Sauvignon Blanc are expected. 

Red Wine: Thys Loubser - KWV Winemaker:

The quality of red grapes is very promising for the 2010 harvest. Yields are lower due to the cool conditions during November and December 2009. The heat wave during February impacted on the intake of grapes, as all varieties ripened simultaneously. Currently Shiraz and Cabernet Sauvignon are still being received. Overall the grape quality is very good and displaying a good colour. Merlot is showing particular potential for this harvest.

We’ve returned from KWV with loads of pictures. We also had a quick catch up with the winemaker’s assistants, lovely ladies with bucket loads of useful information.

So the morning started pretty early to try and get to KWV Wines in time for the “tipping of the grapes.” This is when the trucks arrive from all over the Western Cape with a container load of grapes and literally tip the grapes in through a shoot into the de-stemmer.

Truck tipping red grapes at KWV Wines

Grapes tipped!

Grapes rushing through the destemmer.

Enzymes are then added to aid the fermentation process and we met with Jenash Topher who is the official enzyme mixer, he also assists with the grapes as they enter the cellar.

After the grapes are destemmed, they travel though a cooling pipe into enormous vats which hold between 20 000 – 60 000L of wine.

I took a quick snap of the view from the KWV Wines’ cellar of Paarl rock while I was feeling creatively inspired, if I were I winemaker this would be the kind of view I would insist upon!

After rushing through the cellar, following the journey of the grapes and meeting new people, we had a chance to catch up with the winemakers’ assistants about the harvest, in a nutshell this is what they had to say:

KWV Wines has completed harvesting the Pinotage and Chenin grapes. Both winemakers feel that despite the erratic weather conditions Cape Town and Paarl has been experiencing, 2010 looks like a promising year, especially for Sauvignon Blanc and Pinotage. The KWV Wines harvest is estimated to end during the first week of April.

More on this soon though, we’ll be uploading our video footage within the next few days so watch this space!

For more photos on the 2010 harvest, visit our Facebook gallery here.

Meet Richard Rowe, our Australian born chief winemaker at KWV. Richard joined KWV as chief winemaker in October 2008 and has since has shared his experience, uncompromising sense of quality and attention to detail. This is what he has to say: