The harvest at San Niklaw Estate takes place in late August –September. Prior to the anticipated date, grape samples from vineyard parcels are tested regularly in order to determine grape maturity and overall ripeness. Ripeness is established by chemical and organoleptic assessment and harvesting occurs at peak ripeness which reflects optimal sugar and acidity levels as well as phenolic and aromatic ripeness. Choosing the harvest date as accurately as possible is crucial in producing fine wine. The harvest crew sets out early in the morning to avoid the summer heat. Grapes are entirely hand-picked and sorted in the vineyard. The harvest is brought in by tractor in the least possible time to conserve quality. The fruit is further sorted by hand at the winery. The grapes are destemmed and subjected to a very gentle crush following which the cold must from red grapes is transferred to 27 Hl temperature-controlled fermentation tanks. The must temperature is allowed to rise spontaneously to a preset fermentation temperature gradually. The white wine grapes are transferred to a wine press and subsequently into the vat.

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