The basis of the plant selection starts with the soil. With 15 different soil types on the farm (predominantly Tukula, Pinedine and Estcourt) we adopt a biological and a organic management approach to ensure optimal balance and pH in the soil. We seek to provide the plants with an environment to prosper.

With the soil variations and the five varietals planted, we utilized no less than 25 different clone types (and several different root stock combinations) in order to ensure that each of the five cultivars express their incredible character, complexity and depth…providing the winemaker more ‘colours’ to paint his final ‘picture’. Our wine is made in the vineyard!

The product of each and every vine at DE TOREN is a reflection of the terroir.

Vines originated in arid land and therefore are not accustom to grow in lush conditions. Better vineyards are where the plant must struggle in order to produce good quality fruit – we closely monitor the natural conditions given to us and apply balance where necessary. We do this to protect the vines. Too much water gives flat and flabby flavours – a characteristic not associated with DE TOREN wines.

At DE TOREN, we record the status of water content within the vine using the Scholander Pressure Chamber (or ‘pressure bomb’) test. By analysing these readings, and cross-referencing them with water retention analyses of the different soil types, we can see how much stress the vines are being subjected to; allowing us to predict when and how much we have to irrigate to the nearest millimetre.

Once the ideal balance is achieved between soil and vine, we attend to the free energies that are available to us; sunlight and the cool sea breeze.

Our rows are planted facing towards the ocean, with the cooling breezes combining with advanced canopy management techniques to create homogenous micro-climates throughout the vineyard, ensuring that the grapes are protected from the hot African sun, but still attain optimal photosynthesis.

The cooling effect motivates a longer, more uniform ripening period; promoting phenolic ripeness in the grapes and full flavor profiles, ensuring complexity within our wines.

Before the start of each season, every vine is pruned down to only a select number of shoots in order to carefully manage the yield and focus the plant’s energy. This ensures that the remaining shoots produce strong flavour profiles & great complexity; reflective of the soil in which they grow.

Mid season, prior to harvest, up to 40% of the bunches on the vines are removed to ensure that only grapes of the very highest quality, bursting with intensity & flavour, will make it into the cellar. Any bunch containing even a single damaged berry will be removed.