The High Days of Harvest – 2
No doubt about it: harvest is the highlight on our estate
calendar. At the time of writing Creation is buzzing with
activity and anticipation as all the care lavished on our
vineyards throughout the year finally comes to fruition.
The following cultivars have been harvested to date: Pinot
Noir, Chardonnay, Sauvignon Blanc, Semillon and Viognier.
We’re halfway through the harvest and feeling cautiously
optimistic, as it is early days yet. However, it’s hard not to
notice the smiles on the harvest and cellar teams’ faces and
that certainly tells a story!
We were lucky with rains at the right time and the blessing of
the prevailing south-easterly wind from the Atlantic. This
wind (known as the Cape Doctor) is characteristic to Creation
on the Hemel-en-Aarde Ridge and served to dry the vineyards
after the rain, preventing disease and keeping the vines and
grapes healthy.
All the Pinot Noir is in the cellar and the enthusiastic
cellar team reports some exciting experimentation with wild
ferments. The first two batches have already been pressed and
show hauntingly beautiful and vivacious bouquets. Our
cellarmaster Jean-Claude (JC) Martin’s philosophy of
“enhancing the beauty of nature” is once again paying off!
Our Queen of White Wines or ABC (Absolutely Brilliant
Chardonnay) has been transferred to 225-litre French oak
barrels, undergoing primary fermentation. JC’s take on the
vintage so far is a Chardonnay perfect scenario: “Great hangtime with brilliant levels of acidity from a cool climate”.
Does this mean we can expect a Cara Delevingne rather than a
Marilyn Monroe type of vintage?
While these high days of harvest are exhausting they are
exhilarating too! Here are some comments by members of the
cellar team:
“I’m particularly impressed with the Sauvignon Blanc which
shows great aromatics. The quality of the grapes is
exceptional, better than I have ever seen,” said one of our
interns, Juan Pina from Argentina.
Our South African intern, Bobby Wallace remarked: “The first
part of the harvest was a waiting game and now it is upon us!”
Michael Milan agreed: “It was a slow start and then the pace
picked up quickly. I am extremely pleased with the quality so
far.”
Our Swiss intern Nick Rothlisberger also commented on the pace
and the quality: “Today was a very productive day, we filled
50 barrels with Chardonnay, pressed two red wines and one
white. All the grapes are of exceptional quality.”
An optimistic Kirsten Myburgh said: “I feel the hard work is
paying off.” To which Urle Hansom added: “The harvest is
harder than last year with everything coming in together. I do
however enjoy the team work with every member doing his or her
best.”
To reward the weary, hardworking crew’s efforts, the Creation
Culinary Team treats them to fabulous and filling harvest
fare. Thus Chef Jaco’s menu of roast leg of lamb served with
Syrah jus, baby carrots, cranberry and pistachio Swiss chard
and honeyed quince went down a treat!