At DE TOREN we never rest on our laurels.
Each varietal from every vintage is bottled separately and kept in our vinoteque at the optimal storage conditions, making sure that the work we do every year is not only preserved for years to come, but is also for us to track the aging potential of single varietals and the finished product. These wines are to be tasted and evaluated at regular intervals.
By analysing and recording how each varietal’s flavour profile changes as it ages it allows us to make minor modifications, both in the vineyard and the cellar, to enhance the complexity and the balance of the final blend and build on the quality year on year.
For each DE TOREN vintage, the selection of the final blend requires a process as unique as the making of the wine itself. The process comprises of a series of tasting panels made up of consumers, retailers, experts and winemakers. It is not the Cellar Master that has to drink the wine; therefore the consumer’s input in the final blend is important to us. These panels will eventually help decide the final selection.
At each stage different blends are made up and presented – blind of course – and the participants are asked to identify their favourite. Slowly but surely, the pretenders fall away, leaving the Cellar Master, Albie Koch, and the Custodian, Emil Den Dulk, to make the final selection.
DE TOREN strive to be a carbon neutral producer – this means that we consume as much CO2 as what we generate, resulting in a zero omission entering the atmosphere.
Minimal machinery is used to reduce the carbon footprint, and all manner of natural practices; including the planting of indigenous ‘Spekbome’ (pictured above) around the vineyards (for their ability to consume huge amounts of CO2).
Even the cellar’s effluent water is recycled and used to manufacture compost, which is then re-introduced back into the vineyard. This maintains a healthy and sustainable ratio of fungi to bacteria within the soil, increasing fertility and healthy microbial living and minimizing diseases and pests.