Sauvignon Blanc 2010
Nettles, green peas, gooseberries & litchis and tropical flavors’, strong hints of mineral, zingy crisp liveliness.

Fine fusion of nettles and gooseberries. Tropical. Sauvignon spice is supported by a mouth-watering creaminess, thanks to extended (15 months) lees contact. Lively, crisp and mineral. Made for food. Will age exceptionally well.

Serving advice:

Sushi, Soy Sauce and Wasabi; Or Honey and sesame marinated chicken drumsticks; Or Blue seared Carpaccio style beef fillet on rocket; Or Teriyaki Scottish salmon and sesame satays’; Or Steamed prawns with rice, wine and ginger dipping sauce

Certification:

Carbon Neutral approved. BWI, IPW & in conversion to organic certified. Wine bottled in June 2011

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil:

more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

Syrah 2006
Fynbos & Pepper spice, dark forest fruit and long finish.

Lively, Fynbos fragrance. Red berries, chocolate and subtle earth. Pepper and spice of fruit and oak are well integrated. Savoury, made for food. Classic South African-style with a long finish.

Serving advice:

Venison spiced with Buchu and/or made with Mediterranean spices; Or Chocolate dessert

Certification:

BWI, IPW certified, Wine bottled in June 2011

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil:

more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

• Encouraging the population of beneficial micro-organisms in the soil. They’re the smallest, but most essential, ingredient in a recipe that has evolved over millions of years. Healthy soil makes better wine!
• Understanding that organic farming is not a new idea: valuable lessons can be learned from farmers who ploughed centuries ago.
• Combining this ancient wisdom with the latest technology.
• Using natural composts and mulches, while implementing a safe spraying system.
• Fast-tracking Wedderwill’s organic certification process, which is currently ‘in conversion’.

Originating from the anthroposophy of Rudolf Steiner, biodynamics takes a holistic approach to viticulture. It’s regarded by some as the first modern ecological farming system (and one of the most sustainable), and has much in common with other organic philosophies. Biodynamics emphasises the use of manures and composts, for example, and discourages artificial chemical programmes. But the biodynamic model also considers the farm itself as a single, self-sustaining organism. An injury to one part is an injury to all!

Wedderwill’s unique methods here include the use of fermented herbal and mineral preparations as compost additives. This is a groundbreaking concept, using the farm’s own resources – beefwood, vine and cane shoots, nettles, dandelion and other plants – to create an anti-fungal mix. It’s the first real alternative to the standard Bordeaux copper and sulphur solution, and is being studied by the University of Stellenbosch.

The estate also follows an astronomical calendar, taking its planting and harvesting cues from the heavens.

To date, international research comparing biodynamics to other organic methods shows that biodynamics yields better crop results. There is also greater potential here for a truly sustainable farm.

12°C 2010
Distinctly tropical; expect burst of asparagus, with a mild finish later.
Ideally served at 12°C.

A white blend, with a strong lemon blossom and ripe citrus fragrances on the nose. Lightly-wooded Semillon, Chardonnay, and Chenin Blanc fill up the midpalate, while the Nouvelle introduces minerality and earthy, straw flavours. A fresh, mild lemon-sorbet flavour lingers. Ideally served at 12°C.

Serving advice:

Artichoke hearts with prawn, topped with lemon tarragon sauce. Otherwise white type of meats with something creamy that goes with the middle palate of the wine, spicing with lemon.

Certification:

Carbon Neutral approved. BWI, IPW certified

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil

: more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

17°C 2008
Warm and spicy;  a gathering of dark berries, with notes of scattered plum.
Ideally served at 17°C

There’s a soft, mellow sun-dried tomato flavor to this red blend. The Merlot adds plumpness to the nose, while the Cabernet brings forth wild berry flavors’. A full mid-palate is present, with round, soft tannins and good aging potential. Malbec and Shiraz introduce spiciness. (Like the other varietals, these were lightly barrel-aged.) Ideally served at 17°C.

Serving advice:

Artichoke hearts with prawn, topped with lemon tarragon sauce.
Otherwise white type of meats with something creamy that goes with the middle palate
of the wine, spicing with lemon.

Certification:

BWI, IPW certified

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil:

more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

Wedderwill’s unique methods here include the use of fermented herbal and mineral preparations as compost additives. This is a groundbreaking concept, using the farm’s own resources – beefwood, vine and cane shoots, nettles, dandelion and other plants – to create an anti-fungal mix. It’s the first real alternative to the standard Bordeaux copper and sulphur solution. Wedderwill is currently running a trial study with the University of Stellenbosch.

Natural cycles – the balance of nature – isn’t a new idea. Farmers throughout the ages (including the Wedderwill founders’ Prussian ancestors 350 years ago) instinctively sought to work as harmoniously as possible with the environment. They had to ‘research’ through trial and error, but, today, technology is a powerful farming tool. Those who work at Wedderwill are keen users of cutting-edge techniques – but never forget ancient wisdom. It’s a powerful combination.

We now know that micro-organisms (fungi and bacteria) in the soil are key. They break down plant and animal material – the residue of the life-and-death struggles of insects, worms and so on – transforming it into a chemically-rich humus. This, in turn, means improved root growth and healthier vines. Pests, toxins and diseases are also naturally kept in check, with less call for any chemicals or fertilizers.

Fewer chemicals also lead to better quality groundwater. And, by reducing soil compaction, Wedderwill makes more efficient use of this water, too. Nature ensures that it’s retained where it’s needed, with less run-off and erosion.

To date, international research comparing biodynamics to other organic methods shows that biodynamics yields better crop results. There is also greater potential here for a truly sustainable farm with
an improved product, and a happier future for the next generation. The estate also follows an astronomical calendar, taking its planting and harvesting cues from the heavens.

In the narrowest definition, ‘biodiversity’ refers to the variation of life forms within any given ecosystem. But, as human activity has increasingly impacted on natural spaces, the term has become more meaningfully understood as a measure of the health of biological systems. And there’s little doubt that agriculture puts a strain on these systems. The best solution then, is to farm sensitively.

The Biodiversity and Wine Initiative (BWI) aims to help winemakers do just that, encouraging them to protect highly threatened natural areas on their estates. These are regarded as ‘stepping stones’ – or vital green fragments that link the world’s smallest (but most diverse) floral kingdom, the Cape’s fynbos.

The BWI has two levels of participation – a straightforward membership, as well as champion status. Both levels emphasise the need to: eradicate alien invasive plants; develop farm management plans beyond the cellar; and implement sound soil and water management systems. To be declared a champion, however, an estate needs to truly commit itself to the biodiversity project. Wedderwill has done this by:

• The large-scale clearing of alien vegetation, with the goal of re-establishing 180ha of indigenous fauna.
• The reintroduction of wildlife species, whose forebears once roamed the Schapenberg area more than a century ago. This part of the estate consists of some 300ha, three times the amount of arable land, and five times the amount currently under cultivation.
• The clearing of 4ha of wetlands, and 4km of river beds.
• The planting of indigenous ‘garden pockets’ in underutilised areas. The intention is to diversify the habitat for insects, and other organisms – keeping them away from the vines. More birds are also attracted to the estate as a result.

To find out more, visit www.wwf.org.za.

• Used fossil fuels
• Used electricity
• Used fertilizers
• Air miles travelled
• Car hire usage
• Delivery to FOB, shops, restaurants and other clients

The only exclusion is emissions created by the production of dry goods – such as labels, bottles and corks – produced by third parties.

With the Carbon Footprint Protocol integrated into Wedderwill’s accounting system, every expense can be quantified and controlled. This has led to the implementation of projects that assist the environment, along with the bottom line:

2010

• Installation of solar panels on compost extraction heaters.
• Insulation of winery doors and ceilings to maximise cooling.
• Insulation of cooling pipes both outside and inside the winery.
• Installation of photovoltaic panels for the circulation and aeration of water.

2011

• Installation of additional solar panels, for geysers and other heaters.
• Installation of additional photovoltaic panels.

Long term

• Installation of a solar inverting chiller, a more efficient way to cool the winery.
• Achievement of 100% carbon neutrality. This will, in part, be accomplished in partnership with a community initiative based in Mozambique. Here, trees are planted not only to offset the carbon footprint, but also to provide a future resource for locals. To find out more, visit www.ipw.com.

At this time of the year the first sprays need to be applied to protect the vineyards from fungal infections and insect ‘attacks’. Wedderwill has adopted a unique approach to deal with this problem not only from an organic perspective, but more importantly a biodynamic perspective, taking entire lifecycles of fungi, microbes, plants and insects into consideration and also their interdependencies. Not easy, but I promise you, it makes a hell of a lot of fun this way, more so than just spraying poison.

This for example means that we apply methods that rather chase away insects than kill them or introduce/support other predators that feed on what the conventional farmer calls ‘pest insects’. But it also means spraying products not harmful to the environment, products we make ourselves. Wedderwill has progressed with a spray program last year no one else has been using in SA. We did so, very successfully and could prove its effectiveness in a trial block. With this season starting new we are busy fine-tuning the application with the ingredients and machinery used and the methods applied. The principle of this spray program is based on the following ingredients:

1. Ocean water we get from Gordon’s Bay up to the farm in a tank.
2. Fermented plant extracts self-made by fermenting in different containers different herbs and beneficial plants with different characters for different applications.
3. Self-made extract of resveratrol from red-vine-cane-shoots. Resveratrol has very anti-pathogenic properties and is the phenolic component in red wine doctors say is so good for our hearts. We are currently on a research trial with Stellenbosch University to fine-tune the extraction methods.
4. Lactic acid with anti-pathogenic character from milk obtained from our cows.

We alternate the above spray in a two week cycle with a ‘compost tea spray’ we extract from a well matured and in the maturation phase statically vermicomposted cow and horse manure inoculated with a wide variety of anti-oxidative microorganisms and biodynamic preparations 702-707.

We use our cows to help contain weeds, but also their manure to make compost and biodynamic preparations.

Our overriding ingredient applied to our farming and wine making methods, is love.