Alicia Rechner, seasoned Backsberg winemaker, says the scorching heat experienced in the Boland recently has prompted the vineyard and cellar teams to harvest their Sauvignon Blanc at a lower level of sugar than usual.
“We were faced with the decision to either leave the grapes to hang longer and run the risk of them getting seriously sunburnt and losing vitality, or harvest them a bit earlier. Not wanting our premium grapes to suffer, we chose the latter. Despite our initial concerns, the wine is looking beautiful at this early stage. The only difference is that this year's Sauvignon Blanc vintage will display more minerality and fresh, green flavours as opposed to a more tropical style.”
This sensitivity and innate feel for the conditions on the farm is second nature at Backsberg. They are, after all, the first South African wine estate to boast carbon neutral status, and lead the drive in the local industry towards environmentally sustainable farming. Following the driest, hottest year in the Cape Winelands in approximately 30 years, having irrigation systems that limit water wastage is a valuable asset. This has contributed to sufficient reserves of this scarce resource to see out the summer. Ultimately, says Alicia, their philosophy is to work holistically with nature and lessen the impact on the environment from vineyard to bottle.
The extreme heat has accelerated the grapes' ripening cycle from veraison onwards, and Alicia predicts that the 2016 harvest will be a very short, condensed one.
“We have already harvested Pinot Noir (for the MCC Brut), Chenin Blanc and Sauvignon Blanc, and the Pinotage should be ready next week. At the current pace, we might finish harvesting by the end of February, which is unheard of!” quips Alicia.
She is excited by the prospects of the reds this year, with full bodied, voluptuous wines expected. “Experience has taught us that red cultivars in particular persevere well under dry and hot conditions, yielding ripe, concentrated flavours. So in terms of quality, this vintage is looking full of promise so far. Now we just have to do all we can to keep the grapes healthy and vibrant. The key is to know your vines and terroir intimately, so you're able to adjust to the unique set of circumstances every harvest brings and know what is possible with each vineyard and what isn't.”
Being centenary year at Backsberg, friends and followers of the estate can look forward to many celebrations to commemorate this rare milestone, including a festive line-up of summer picnic concerts starting next month, an exciting relaunch of the restaurant in March, and a one-of-a-kind special edition centenary wine collection to be released imminently.
Caption: Team Backsberg and the 2016 Centenary Harvest: from left are Jill Back, Steffan Lochner, Michael Back, Clive Trent, Alicia Rechner and Simon Back.
PHOTO: Lise Beyers, Paarl Post.