As most of you that might be traveling past Calitzdorp know, the apricots is a bit late this year. About nearly 6 to 8 days. Which is surpising is the earlier cultivars was on time. The waite won't go without any benefit. The sizes looks promising. I would guess they would be about 20% larger than usual. Not a bumper of a harvest but with bigger sizes it certainly will make up for the less fruit. Quality also very good and it seems to have a lot of substance. I did fertilize with a lot of potasium which enhance size and quality but the rest of the Calitzdorp farmers observe the same - so maybe just a 2011 thing.
This week a Rhodesian Ridgeback called Monster passed away. Every body knew the late Monster. Especially us that visited 'The naked Lady' for a breakfast or just a drink. Now Monster was to put it mildly a straying dog. Had probably as many masters as meals. Well known in town where he went to visit everyone and the neighbour. Hope you have enough space up there Monster.
The weather in Calitzdorp is also playing games with really cool nights and very mild days. Seems like spring is going to continue forever. In combination with the extreme dry conditions with not a lot of rain coming down we really have excellent fruiting weather. The fruit all seems healthy and the vineyards are all in excellent condition. The yields of the apricots look average while the plums are at a alltime low. Only 3 tonnes a hectare. Not at all viable. The vineyards looks excellent with a good harvest hanging. If the weather plays with this might end up being a great season.
As most of you heard the Port Festival is happening this next year. I think most of us is very excited about this new developement. The Festival has really made a turn for the good with more emphasis on lifestyle. This is really a story about less is more.
Well I have to leave to go and have a look at those apricots ripening.
Saturday, November 26, 2011
Thursday, September 29, 2011
Cycles of life
It has really being a long time since the last post. I don't really have an excuse but if I have to make an attempt just walk pass the new orchards and vineyards planted.
All is in the soil and the first buds already showing. The new plants are really looking healthy and very happy in their new enviroment. Our new irrigation system out of the VanDerMerwe dam is working well.
The new harvest for apricots really looks promising with the orchards which didn't produce any fruit last year trying to make up for it. Lots of fruit on the dried apricots cultivars and the Bullida orchard maybe less fruit but nothing to complain about. We will be hammering them with fertilizers the next three weeks to enhance size and quality to make this a succesful season.
The peaches a lot less fruit than the promising flowering period. Not a bad thing because you have to thin peaches. This means nice big peaches. The people that know tell me that you don't always loose that much yield if you thin effective and early. We will be finishing the thining process this week. The rule of thumb for the guys with peach trees in the garden is a peach every 15cm with not more than 4 peaches per cane.
We also started our spraying with mostly attention keeping down the primary population of fungi and insects. For those in town you can really help your local friendly farmers by also supporting it by spraying the necessary Mercaptithion with sugar mix. Buy it at the local AgriVillage or just putting out a mixture of Petrol, Diesel and water. Put this in a plastic holder with a hole in. The fruit flies are attracted to the smell of the mixture and will drown in it. But it out under all those citrus, peach and apricot trees in your garden and remember to refill it once every two weeks.
It really is funny thinking it is 5 weeks and we will be harvesting our first apricots and plums. The year that just passed really flew by.
I must also comment on the beautiful veld. The Calitzdorp succulent plants really contributed to a very nice introduction into the new season. Our veld is really thankful.
I will try and keep you up to date with the growth and ripening of the fruit this summer.
All is in the soil and the first buds already showing. The new plants are really looking healthy and very happy in their new enviroment. Our new irrigation system out of the VanDerMerwe dam is working well.
The new harvest for apricots really looks promising with the orchards which didn't produce any fruit last year trying to make up for it. Lots of fruit on the dried apricots cultivars and the Bullida orchard maybe less fruit but nothing to complain about. We will be hammering them with fertilizers the next three weeks to enhance size and quality to make this a succesful season.
The peaches a lot less fruit than the promising flowering period. Not a bad thing because you have to thin peaches. This means nice big peaches. The people that know tell me that you don't always loose that much yield if you thin effective and early. We will be finishing the thining process this week. The rule of thumb for the guys with peach trees in the garden is a peach every 15cm with not more than 4 peaches per cane.
We also started our spraying with mostly attention keeping down the primary population of fungi and insects. For those in town you can really help your local friendly farmers by also supporting it by spraying the necessary Mercaptithion with sugar mix. Buy it at the local AgriVillage or just putting out a mixture of Petrol, Diesel and water. Put this in a plastic holder with a hole in. The fruit flies are attracted to the smell of the mixture and will drown in it. But it out under all those citrus, peach and apricot trees in your garden and remember to refill it once every two weeks.
It really is funny thinking it is 5 weeks and we will be harvesting our first apricots and plums. The year that just passed really flew by.
I must also comment on the beautiful veld. The Calitzdorp succulent plants really contributed to a very nice introduction into the new season. Our veld is really thankful.
I will try and keep you up to date with the growth and ripening of the fruit this summer.
Tuesday, July 26, 2011
Micro Ice Age
Just as we thought or rather say I and my peach trees thought summer was on its way the winter extends its visit. Yes my peach trees is just about to flower and the colder weather should not have any effect. Peaches are more resistant to frost and cold. More so than the apricots and vines.
The Little Karoo and especially Calitzdorp really keeps you humble. A year ago we didn't know when the water is going to come. Now our dam is overflowing since 17 June and we don't know what to do with the water. For the not so agricultural involved the water is harmless at this stage. More structural damage because of erosion. So we enjoy this with everybody. We allready had three overflow 'beurte' and here at Withoek we flood irrigated all possible lands we could. We even sewn some lucern and oats. We don't have any livestock to speak of but at least we will some for if we want some.
With our new plantings planning it goes well. All the irrigation is in where we could put it in so far. Just two blocks remain. One of the blocks next to the Groenfontein road we have to put in drainage. It seems like one of my own dams are leaking. First things first is to secure at least about a 1,2m of dry soil for the new plantings. We are doing this by doing a cut off drain pipe on the northern side. With the drain pipe we put in old building rubble with a cover of plastic. The plastic will see to it that the soil does not stop the drain pipes holes. The system will the function for a longer period and the rubble will actually enhance the effecitvity of the drain system.
You can also see in the middle of the new plantings a drainage. This is for the water that slip by or enter the land from the eastern side. THis water will be relayed to the river via a channel which is running west.
We also started with pruning last week. With Calitzdorp's unreliable weather we want to avoid the late frost and by pruning late we sort of limit the period the vines will or can be exposed to frost. Further by pruning later the new eyes/ buds on the shoots bearing the fruit for next year will be exposed to more sunlight and thus be more fertile.
Well they will be tasting the Platter wines tomorrow in Barrydale. And Withoek will be there. I am also lucky to be asked again to taste on the National Young Wine Show's panel for Port. This will be also happening tomorrow. You must keep you fingers crossed for a nice cold day in Paarl.
Wines I have tasted recently is my own Shiraz 2009. Really drinking well. The alcohol has integrated well with the wine. Had a dinner at Alex Fick. He makes marvelous curries. It tasted nearly sweet from the fruit with the curry. A real winner. The curry that is. Ya and the Shiraz. My Cabernet was bottled and is being tasted at the Wine Board this week. Labels was ordered and it will be releases soon. A young fruitful wine with lower alcohol level. Typical Cab it needs time.
Axehill also released a red blend which is really excellent. Don't expect anything ordinary. This is wine made of port cultivars and the spices combinates excellent with the fruit. A really beauty. Machado is the name I think. THis wine now joins III from Peter Bayly as one of the 'Calitzdorp' blend wines. Wines made from Port Cultivars. BOth of them is highly recommended.
So take out a port or Calitzdorp blend and enjoy the last bit of the winter or so I think.
The Little Karoo and especially Calitzdorp really keeps you humble. A year ago we didn't know when the water is going to come. Now our dam is overflowing since 17 June and we don't know what to do with the water. For the not so agricultural involved the water is harmless at this stage. More structural damage because of erosion. So we enjoy this with everybody. We allready had three overflow 'beurte' and here at Withoek we flood irrigated all possible lands we could. We even sewn some lucern and oats. We don't have any livestock to speak of but at least we will some for if we want some.
With our new plantings planning it goes well. All the irrigation is in where we could put it in so far. Just two blocks remain. One of the blocks next to the Groenfontein road we have to put in drainage. It seems like one of my own dams are leaking. First things first is to secure at least about a 1,2m of dry soil for the new plantings. We are doing this by doing a cut off drain pipe on the northern side. With the drain pipe we put in old building rubble with a cover of plastic. The plastic will see to it that the soil does not stop the drain pipes holes. The system will the function for a longer period and the rubble will actually enhance the effecitvity of the drain system.
You can also see in the middle of the new plantings a drainage. This is for the water that slip by or enter the land from the eastern side. THis water will be relayed to the river via a channel which is running west.
We also started with pruning last week. With Calitzdorp's unreliable weather we want to avoid the late frost and by pruning late we sort of limit the period the vines will or can be exposed to frost. Further by pruning later the new eyes/ buds on the shoots bearing the fruit for next year will be exposed to more sunlight and thus be more fertile.
Well they will be tasting the Platter wines tomorrow in Barrydale. And Withoek will be there. I am also lucky to be asked again to taste on the National Young Wine Show's panel for Port. This will be also happening tomorrow. You must keep you fingers crossed for a nice cold day in Paarl.
Wines I have tasted recently is my own Shiraz 2009. Really drinking well. The alcohol has integrated well with the wine. Had a dinner at Alex Fick. He makes marvelous curries. It tasted nearly sweet from the fruit with the curry. A real winner. The curry that is. Ya and the Shiraz. My Cabernet was bottled and is being tasted at the Wine Board this week. Labels was ordered and it will be releases soon. A young fruitful wine with lower alcohol level. Typical Cab it needs time.
Axehill also released a red blend which is really excellent. Don't expect anything ordinary. This is wine made of port cultivars and the spices combinates excellent with the fruit. A really beauty. Machado is the name I think. THis wine now joins III from Peter Bayly as one of the 'Calitzdorp' blend wines. Wines made from Port Cultivars. BOth of them is highly recommended.
So take out a port or Calitzdorp blend and enjoy the last bit of the winter or so I think.
Friday, July 1, 2011
Post Port
After the Festival I really start enjoying what is great living in this Capital of ours. The quiet sunny days - sometimes a bit misty - and cold evenings. A glass of red wine and the more daring Port to end it off with. Sounds bad - probably have to call the AA but please waite till the end of the winter.
The feedback on the festival has been good and it seems that we are going to make an annual event of this. I think the town really needs it and it is good to showcase what we have to offer once a year.
This last week also seen a little newspaper: Calitzdorp Focus hit the streets. Very informative and well planned. Something to read for everyone in the community as well as visitors who wants to get to know our little village a bit better. Look out for an article on Port in the next issue.
On Withoek the big bulldozer is doing its bit to really break the soils deep. We want to break the soil as deep as possible. By doing this we create a bigger tank and volume of soil which can be used by the plant to gather the necessary nutrients and water. The deeper the better. We are also busy putting up the trellis systems for vineyards planted last year. This goes on well and we should be finished by the end of this week.
With the Calitzdorp Dam overflowing the farmers all got some extra water. With this all the storage water stored behind the dam wall is lost and the farmers must each use as much as they can. At Withoek we flood irrigated some of our outside vineyards and orchards. Mostly to wash out some of the salts building up because of the drip and micro irrigation. We also help the soils to become moist and so the water will be there when the soil temperatures rise again and the early root growth burst happens. This will help with the adsorption of minerals and nutrients for the plant and leads to better growth and hopefully and excellent harvest.
We also will be bottling our Cabernet Sauvignon next week. It is very fruity style with not high alcohol 13%. Again in the softer style typical of Withoek. So keep your eyes peeled for the first ones.
The feedback on the festival has been good and it seems that we are going to make an annual event of this. I think the town really needs it and it is good to showcase what we have to offer once a year.
This last week also seen a little newspaper: Calitzdorp Focus hit the streets. Very informative and well planned. Something to read for everyone in the community as well as visitors who wants to get to know our little village a bit better. Look out for an article on Port in the next issue.
On Withoek the big bulldozer is doing its bit to really break the soils deep. We want to break the soil as deep as possible. By doing this we create a bigger tank and volume of soil which can be used by the plant to gather the necessary nutrients and water. The deeper the better. We are also busy putting up the trellis systems for vineyards planted last year. This goes on well and we should be finished by the end of this week.
With the Calitzdorp Dam overflowing the farmers all got some extra water. With this all the storage water stored behind the dam wall is lost and the farmers must each use as much as they can. At Withoek we flood irrigated some of our outside vineyards and orchards. Mostly to wash out some of the salts building up because of the drip and micro irrigation. We also help the soils to become moist and so the water will be there when the soil temperatures rise again and the early root growth burst happens. This will help with the adsorption of minerals and nutrients for the plant and leads to better growth and hopefully and excellent harvest.
We also will be bottling our Cabernet Sauvignon next week. It is very fruity style with not high alcohol 13%. Again in the softer style typical of Withoek. So keep your eyes peeled for the first ones.
Monday, June 20, 2011
What a Festival
The Port festival of 2011 was a huge success. Thanks to all participating cellars and an organizer like Nita Bailey and the Husband of the Year and sort of headmaster of the festival Tony Bailey. Thanks to both of them for hours and hours of phoning, printing, talking and driving this ended up being one of the most successful festivals and also the best organized.
As most of you know by now nearly all the little food shows - Cheese and Port, Chocolate and Port, Francois Ferreira Bollywood version of South African cuisine, Mysteries of Port, etc. - were sold out. And everybody enjoyed each of these encounters with the food and port pairings. Thanks here to presenters and all the staff envolved with these little 'productions'.
Withoek did really well. Our wines were not sold out so please do still support us but we did a lot of marketing and new faces were introduced to our little cellar. Thanks for those that helped us.
The idea of the port at the different restaurants also helped a lot. I think it really created a sort of town festival feeling.
Thank you also to all the visitors which took the time to come to the festival and enjoy our lovely local drink. There was a great atmosphere around the festival grounds and good quality people enjoying themselves without any overcrowding.
Now the greatest mystery of all: WHEN IS THE NEXT FESTIVAL? Keep your eyes on this space.
Thanks again to the whole community contributing to the successful festival.
As most of you know by now nearly all the little food shows - Cheese and Port, Chocolate and Port, Francois Ferreira Bollywood version of South African cuisine, Mysteries of Port, etc. - were sold out. And everybody enjoyed each of these encounters with the food and port pairings. Thanks here to presenters and all the staff envolved with these little 'productions'.
Withoek did really well. Our wines were not sold out so please do still support us but we did a lot of marketing and new faces were introduced to our little cellar. Thanks for those that helped us.
The idea of the port at the different restaurants also helped a lot. I think it really created a sort of town festival feeling.
Thank you also to all the visitors which took the time to come to the festival and enjoy our lovely local drink. There was a great atmosphere around the festival grounds and good quality people enjoying themselves without any overcrowding.
Now the greatest mystery of all: WHEN IS THE NEXT FESTIVAL? Keep your eyes on this space.
Thanks again to the whole community contributing to the successful festival.
Wednesday, June 15, 2011
The Festival kicks off!!
It finally arrives. Before anything I want to thank my good neighbour Nita and Tony Bailey for an excellent festival. I can predict that with more certainty than the weather of this little town of ours. It just started to drip again. I am not complaining because nature really played a big role in making this festival a success. The veld is just green with new growth and looks lifely again. The dam will overflow in this weekend after last weeks good rain. (by the way Withoek measured 65mm).
This afternoon I attended the lunch which was part of the ABSA sponsorship for this festival. It really was an eye opener with lots of info. The short and sweet of the story is: Invest in Agriculture - it is the golden era for agriculture world wide. Aparently our net income is 41bn rand the last year. A big amount. I haven't pocket in but think the wheel must turn. The sad news is that the rand will get stronger and it will end at about R6,30 at the end of the year. It will aparently never go over R7,00 again. VIVA MALEMA. I must try and help it if I can.
Withoek spend some time on the cosmetics this winter. We painted the old 'waenhuis', tasting room. You must come and have a look. The interior also got a bit of a lift. Our new port: The Geyser Vintage 2010 will soon be on the market. It will be sold in the smaller version 375ml bottle and is a great gift. It will be sold for R40 a bottle.
Well Chrissie will be enjoying the Cheese, Chocolate and Bollywood shows tomorrow. I will be presenting the Mystery of Port also tomorrow. On the three days we will run a blindtasting competition which will be free and you can win an Calitzdorp port and wine hamper. So do come and try and be a expert. Also will be on show some of the great Port from outside our area. Some of the members of the SA Port Producers association.
See you at the station
This afternoon I attended the lunch which was part of the ABSA sponsorship for this festival. It really was an eye opener with lots of info. The short and sweet of the story is: Invest in Agriculture - it is the golden era for agriculture world wide. Aparently our net income is 41bn rand the last year. A big amount. I haven't pocket in but think the wheel must turn. The sad news is that the rand will get stronger and it will end at about R6,30 at the end of the year. It will aparently never go over R7,00 again. VIVA MALEMA. I must try and help it if I can.
Withoek spend some time on the cosmetics this winter. We painted the old 'waenhuis', tasting room. You must come and have a look. The interior also got a bit of a lift. Our new port: The Geyser Vintage 2010 will soon be on the market. It will be sold in the smaller version 375ml bottle and is a great gift. It will be sold for R40 a bottle.
Well Chrissie will be enjoying the Cheese, Chocolate and Bollywood shows tomorrow. I will be presenting the Mystery of Port also tomorrow. On the three days we will run a blindtasting competition which will be free and you can win an Calitzdorp port and wine hamper. So do come and try and be a expert. Also will be on show some of the great Port from outside our area. Some of the members of the SA Port Producers association.
See you at the station
Tuesday, June 7, 2011
Winter arrives!!
The colder weather really hit us this week with temperatures dropping. This is excellent for the trees and vineyards. The buds need enough cold units to go through their rest period and be ready to bud for the next season. To work it out the rule of thumb is usually the average of the days temperature (Min add Max divide by two) to be under 9 degrees Celsius. This must continue for 5 or more consecutive days. If it does not happen we will see uneven budding in Spring and this leads usually to uneven ripening of the fruit and thus lesser quality and difficult season.
The other excellent thing about the cold and more precise the frost. It helps to keep down the insect numbers. Some of the insects die and or the eggs not being protected does not hatch. Leading to a lesser concentration of insects.
I also want to encourage neighbours to any farmer with a few nice fruit trees in their town garden to try and spray for fruit flies this winter. The population of fruit flies in the Calitzdorp region was exceptionally high. The flies usually goes to hide in trees with leaves and other hide outs in the winter because of the lack of protection in the cultivated orchards. Their is a lot of different products that can be used and the best is to get the advice of the nearest Landmark.
Well at Withoek we are not going to have an auction. We are just cleaning up our act a bit. Oom Apie is buys repairing the tractors one by one and it seem to go well. In the process we also spray them so that they also feels a bit better.
The tasting room also got a new coat of paint to be ready for the Port festival and we are looking ahead to another successful one. Thanks to Nita and Tony in particular for their hard work and dedication to this local festival. We are hoping that the success of this one might lead to it being held annually again. I thing the direction of lifestyle with a lot of emphasis on food type of entertainment.
The other excellent thing about the cold and more precise the frost. It helps to keep down the insect numbers. Some of the insects die and or the eggs not being protected does not hatch. Leading to a lesser concentration of insects.
I also want to encourage neighbours to any farmer with a few nice fruit trees in their town garden to try and spray for fruit flies this winter. The population of fruit flies in the Calitzdorp region was exceptionally high. The flies usually goes to hide in trees with leaves and other hide outs in the winter because of the lack of protection in the cultivated orchards. Their is a lot of different products that can be used and the best is to get the advice of the nearest Landmark.
Well at Withoek we are not going to have an auction. We are just cleaning up our act a bit. Oom Apie is buys repairing the tractors one by one and it seem to go well. In the process we also spray them so that they also feels a bit better.
The tasting room also got a new coat of paint to be ready for the Port festival and we are looking ahead to another successful one. Thanks to Nita and Tony in particular for their hard work and dedication to this local festival. We are hoping that the success of this one might lead to it being held annually again. I thing the direction of lifestyle with a lot of emphasis on food type of entertainment.
Tuesday, May 24, 2011
WINTER ARRIVES!
This year sort of was a very good example of when our summer changes into autumn and then winter. It seems to me the weather changed around the beginning of April with temperatures dropping to high twenties and lows into the high to mid tens. With May arriving the temperatures sort of - with the help of wetter weather dropped into the low to mid twenties and the minimum temperatures low teens.
Out of the farmers perspective it means that the soil temperatures also drop accordingly and the plants will go into rest. The roots stop its growth burst which usually happens in early autumn but with our sometimes high temperatures in autumn and early winter this growth phase can go on very much longer. You sometimes see especially peach and apricot trees having a big new growth spur which is an indication of this happening.
I happen also to notice some of the younger peach trees having some blossoms. Totally the wrong time and usaully an indication of the weather patterns. I find that the young peach trees are not always sure when to bloom and not. The older the get the fall into pattern and go into rest and come out of it at the right time. Something like children.
As most of you see we are busy taking out apricot and vineyards. We are now busy putting in the first of the irrigation extensions. We are busy repacing the flood irrigation system at Herminashof with a micro irrigation. Also making ready to plant some apricots in the Muscadel and Sultana's place.
Withoek will also be bottling their 2010 Withoek Vintage and 2010 Ficks Ruby Port - sorry EU Cape - next week and if we rush it it might be ready for the upcoming Port Festival. The system of getting a wine approved is actually a long process and a lot depends on the Department of Agriculture for chemical analysis where they determine your alcohol levels which you may put on the label. Further it has to go through a tasting panel deciding if the product is what you say it is. In this case a Vintage and Ruby Port.
To finish it off you can only print the labels when you know the precise alcohol levels. So hold your thumbs for the 16th of June for tasting the new Vintage and Ruby ports.
Out of the farmers perspective it means that the soil temperatures also drop accordingly and the plants will go into rest. The roots stop its growth burst which usually happens in early autumn but with our sometimes high temperatures in autumn and early winter this growth phase can go on very much longer. You sometimes see especially peach and apricot trees having a big new growth spur which is an indication of this happening.
I happen also to notice some of the younger peach trees having some blossoms. Totally the wrong time and usaully an indication of the weather patterns. I find that the young peach trees are not always sure when to bloom and not. The older the get the fall into pattern and go into rest and come out of it at the right time. Something like children.
As most of you see we are busy taking out apricot and vineyards. We are now busy putting in the first of the irrigation extensions. We are busy repacing the flood irrigation system at Herminashof with a micro irrigation. Also making ready to plant some apricots in the Muscadel and Sultana's place.
Withoek will also be bottling their 2010 Withoek Vintage and 2010 Ficks Ruby Port - sorry EU Cape - next week and if we rush it it might be ready for the upcoming Port Festival. The system of getting a wine approved is actually a long process and a lot depends on the Department of Agriculture for chemical analysis where they determine your alcohol levels which you may put on the label. Further it has to go through a tasting panel deciding if the product is what you say it is. In this case a Vintage and Ruby Port.
To finish it off you can only print the labels when you know the precise alcohol levels. So hold your thumbs for the 16th of June for tasting the new Vintage and Ruby ports.
Thursday, May 5, 2011
Warm, Cooler, Port
The temperatures are slowly falling and you want to have something to warm you up in the cold evenings. Have a port. And while you at it support the local guys. Withoek released this week its' 2009 Cape Ruby. Yes we may not use that 'P' word anymore. It is and will stay in the future just a plain old Cape. Withoek uses the vintage indication for the Port even though you are not suppose to use it. For us it is an indication of a certain batch of this style of Cape.
We are selling it in a 375ml package under the Geyser label and a 750ml under the Withoek one. It is a more traditional style of Port with typical spices with a good balance between the sugar and alcohol. A real must for this colder weather.
In the next three weeks we also going to bottle the Fick's Ruby and a vintage port from the Kairos range. Both promise to warm the heart and body in this suppose to be colder winter.
With taking out of orchards and vineyards it is going well. We still have about three ha to take out and then the finally preparations will start.
Withoek is also selling the wood from the vineyards so do contact if you are interested in a nice braai with vines.
We are selling it in a 375ml package under the Geyser label and a 750ml under the Withoek one. It is a more traditional style of Port with typical spices with a good balance between the sugar and alcohol. A real must for this colder weather.
In the next three weeks we also going to bottle the Fick's Ruby and a vintage port from the Kairos range. Both promise to warm the heart and body in this suppose to be colder winter.
With taking out of orchards and vineyards it is going well. We still have about three ha to take out and then the finally preparations will start.
Withoek is also selling the wood from the vineyards so do contact if you are interested in a nice braai with vines.
Monday, April 18, 2011
Change of season
With the night temperatures dropping and the days becoming the usual autumn bright sunshine days Withoek is starting to prepare for the new blocks to be planted.
As usual we will have as part of our job creation the seasonal workers to cut down vineyards and orchards and the wood sold in the local market. So do come we still have some very dry wood from last year and some newer ones from this year.
Withoek is busy taking out some vineyards at Herminashof and replacing it with Apricot cultivars Soldonne and Bebeco. Both the apricot cultivars is drying cultivars. With this we will have more drying options and higher volumes.
At the Besemkop farm we are planting the Apriums - Apricot and plum hybrid - which is for the fresh market but actually developed for the dried fruit markets. On the eastern side of the road we will be planting some Chenin blanc.
The table grape block next to the Calitzdorp Country Lodge will be replaced by an extension of the Chenin block that was planted there last year. This making the block over 2 ha. On the Wesoewer side of the the same farm we are taking out some old Apricot - Bullida - orchard and Hanepoot vineyard and putting in African Rose an new plum cultivar suppose to be very early. This is quite a new variety and only available the last two years commercially.
For those who sometimes wander passed Jakkalskop will notice we are also taking out another vineyard which was an old experimental block with a white variety, Souzao and Peach trees on it. This will be replaced with Chenin blanc block. We will also develope a 2 ha block of Chenin blanc next to our red vineyard blocks.
The total replanting and replacing project will be 7 ha of which two is total new plantings.
As if we don't keep ourselves busy enough we will also have 2ha of flood irrigation being replaced by micro irrigation and a Peach orchard's drip irrigation getting the second line.
Withoek will be closed over the week with all the holidays. I am available if you want to buy any wines so do contact if necceasary.
Maybe a bit of promotion for a new establishment in Calitzdorp. Erica and Hans Calitz of the Donkey Trail opened a restaurant, Aloe Aloe, in Groenfontein on their property. They serve a Sunday afternoon spread which really is excellent. Do make reservations though. It really is worht while with one of the most beautiful Karoo drives.
As usual we will have as part of our job creation the seasonal workers to cut down vineyards and orchards and the wood sold in the local market. So do come we still have some very dry wood from last year and some newer ones from this year.
Withoek is busy taking out some vineyards at Herminashof and replacing it with Apricot cultivars Soldonne and Bebeco. Both the apricot cultivars is drying cultivars. With this we will have more drying options and higher volumes.
At the Besemkop farm we are planting the Apriums - Apricot and plum hybrid - which is for the fresh market but actually developed for the dried fruit markets. On the eastern side of the road we will be planting some Chenin blanc.
The table grape block next to the Calitzdorp Country Lodge will be replaced by an extension of the Chenin block that was planted there last year. This making the block over 2 ha. On the Wesoewer side of the the same farm we are taking out some old Apricot - Bullida - orchard and Hanepoot vineyard and putting in African Rose an new plum cultivar suppose to be very early. This is quite a new variety and only available the last two years commercially.
For those who sometimes wander passed Jakkalskop will notice we are also taking out another vineyard which was an old experimental block with a white variety, Souzao and Peach trees on it. This will be replaced with Chenin blanc block. We will also develope a 2 ha block of Chenin blanc next to our red vineyard blocks.
The total replanting and replacing project will be 7 ha of which two is total new plantings.
As if we don't keep ourselves busy enough we will also have 2ha of flood irrigation being replaced by micro irrigation and a Peach orchard's drip irrigation getting the second line.
Withoek will be closed over the week with all the holidays. I am available if you want to buy any wines so do contact if necceasary.
Maybe a bit of promotion for a new establishment in Calitzdorp. Erica and Hans Calitz of the Donkey Trail opened a restaurant, Aloe Aloe, in Groenfontein on their property. They serve a Sunday afternoon spread which really is excellent. Do make reservations though. It really is worht while with one of the most beautiful Karoo drives.
Friday, March 11, 2011
Herminashof Cottage
In small villages like our own things do take time. Nothing happens like overnight. It is sometimes makes you love this place and also can lead to some frustration.
Our cottage renovation took more than a year and is now ready for old and new friends to enjoy. With older buildings the facelift takes longer and usually there is some surprises underleath the layers of cement. You might also find that some small problems can easily esculate into something major.
The cottage can sleep 4 and does have an bathroom which is shared. Bath and shower. Small self catering kitchen with microwave, frigerator and small stove. A must is the small braai area and wood will be provided. Less than 300 m from the centre of the town and still on a farm. Something everybody will like.
Do come and enjoy the Calitzdorp scenery with coffee at Handelshuis. Lunch at The Red Coffee Pot and dinner at Lorenzo's. Or order in pizza from the Pizza Place. Have a farmers night out at Bosvarkie or a quiet night / day in with a good book.
As I said nothing happens overnight and that is why you might as well stay the weekend and something might happen.
On the farm we are busy cleaning up like that great song of the rock group Barney states 'Clean up'. It will probably take a few weeks and we still have to take out some of the vineyards / orchards for the new plantings. Also finishing off the last years vineyards with the necessary anchors to keep the cordons in position.
The renovation of the old tasting room is also coming along and I must say not many buildings beats the view on Swartberg and Besemkop from the stoep. A real stoep to sit and chat and have good coffee. Hope to do that within a year.
Our cottage renovation took more than a year and is now ready for old and new friends to enjoy. With older buildings the facelift takes longer and usually there is some surprises underleath the layers of cement. You might also find that some small problems can easily esculate into something major.
The cottage can sleep 4 and does have an bathroom which is shared. Bath and shower. Small self catering kitchen with microwave, frigerator and small stove. A must is the small braai area and wood will be provided. Less than 300 m from the centre of the town and still on a farm. Something everybody will like.
Do come and enjoy the Calitzdorp scenery with coffee at Handelshuis. Lunch at The Red Coffee Pot and dinner at Lorenzo's. Or order in pizza from the Pizza Place. Have a farmers night out at Bosvarkie or a quiet night / day in with a good book.
As I said nothing happens overnight and that is why you might as well stay the weekend and something might happen.
On the farm we are busy cleaning up like that great song of the rock group Barney states 'Clean up'. It will probably take a few weeks and we still have to take out some of the vineyards / orchards for the new plantings. Also finishing off the last years vineyards with the necessary anchors to keep the cordons in position.
The renovation of the old tasting room is also coming along and I must say not many buildings beats the view on Swartberg and Besemkop from the stoep. A real stoep to sit and chat and have good coffee. Hope to do that within a year.
Monday, March 7, 2011
Withoek fermenting
Withoek decided this year to make a Cabernet Sauvignon, Merlot and Petit Verdot with the purpose of ending up with a Bordeaux blend. We are a small cellar and don't get as much chance as the bigger cellars to experiment especially with blends.
Our Cab finished it's fermentation after a week and was basket pressed today. The Merlot was crushed at 25 degrees Balling and really looks good. Our Petit we will only harvest tomorrow and keep in cool storage until the it's time arrives to crush.
With all the wines we try and keep the fermenting temperature between 24 and 26 degrees for slower fermentation. Because of the cold storage of 4 days we do have a maceration period of about 48 hours before fermentation starts. Enough time for a lot of extraction of the flavours. Usually most of your colour is extracted within the first 72 hours of the fermentation process and with it most of your tannins as well. With the lower temperature I believe this happens at a slower rate but more controled.
News from our winemaker, Ronnie van der Walt. He liked Calitzdorp so much and decided to come more regurarly to keep watch as the Nederburg ad states to 'keep an eye on Mother Nature'. He asked to renovate the Withoek old tasting room into a 'bachelors flat'. I must add this must be the flat with the most beautiful view on the town and the Swartberg. Certainly nice having a new face on the Wesoewer road and certainly a big plus for Calitzdorp. Go and have a look.
On our more comercial agricultural side we are busy finishing off the Colombar and later this week the Petit, Ruby Cab and Tinta Barocca will get their turn. Then it is back to cleaning up and making ready for the new plantings for this year.
Our Cab finished it's fermentation after a week and was basket pressed today. The Merlot was crushed at 25 degrees Balling and really looks good. Our Petit we will only harvest tomorrow and keep in cool storage until the it's time arrives to crush.
With all the wines we try and keep the fermenting temperature between 24 and 26 degrees for slower fermentation. Because of the cold storage of 4 days we do have a maceration period of about 48 hours before fermentation starts. Enough time for a lot of extraction of the flavours. Usually most of your colour is extracted within the first 72 hours of the fermentation process and with it most of your tannins as well. With the lower temperature I believe this happens at a slower rate but more controled.
News from our winemaker, Ronnie van der Walt. He liked Calitzdorp so much and decided to come more regurarly to keep watch as the Nederburg ad states to 'keep an eye on Mother Nature'. He asked to renovate the Withoek old tasting room into a 'bachelors flat'. I must add this must be the flat with the most beautiful view on the town and the Swartberg. Certainly nice having a new face on the Wesoewer road and certainly a big plus for Calitzdorp. Go and have a look.
On our more comercial agricultural side we are busy finishing off the Colombar and later this week the Petit, Ruby Cab and Tinta Barocca will get their turn. Then it is back to cleaning up and making ready for the new plantings for this year.
Tuesday, February 22, 2011
Cabernet is Ready
Today we started to pick the Cabernet Sauvignon. This morning its sugar tested 25 degrees balling. The Petit Verdot and Merlot is still not ready and tested 23.0 and 23.6 degrees balling.
After picking we will cool the Cabernet down to 5 degrees Celsius. Two reason for this. The grapes usually will measure about the same temperature as the air or micro climate around the berries. When this happens in the Calitzdorp that temperature can be around 25 - 35 degrees Celsius. The fermentation will go quickly and put a lot of stress on my allready shaky cooling system. I also feel that a longer fermentation period under less stressful enviroment will lead to a better wine. In winemaking terms we are talking about a cold maceration before the fermentation.
The Merlot and Petit will probably be ready next week. And as with most things they will be probably be ready the same day.
Ronnie van der Walt one of the guys of last years wine school flew in on Saturday. He is planning to make a Merlot based blend. Ronnie previously also involved in restaurant business and an artist by training, works this year with Withoek Cellar to also master the art of winemaking. He allready had to take the samples for sugars and were busy cleaning and preparing the cellar for the grapes today.
We will report on Ronnie's status during this years harvest.
After picking we will cool the Cabernet down to 5 degrees Celsius. Two reason for this. The grapes usually will measure about the same temperature as the air or micro climate around the berries. When this happens in the Calitzdorp that temperature can be around 25 - 35 degrees Celsius. The fermentation will go quickly and put a lot of stress on my allready shaky cooling system. I also feel that a longer fermentation period under less stressful enviroment will lead to a better wine. In winemaking terms we are talking about a cold maceration before the fermentation.
The Merlot and Petit will probably be ready next week. And as with most things they will be probably be ready the same day.
Ronnie van der Walt one of the guys of last years wine school flew in on Saturday. He is planning to make a Merlot based blend. Ronnie previously also involved in restaurant business and an artist by training, works this year with Withoek Cellar to also master the art of winemaking. He allready had to take the samples for sugars and were busy cleaning and preparing the cellar for the grapes today.
We will report on Ronnie's status during this years harvest.
Monday, February 14, 2011
Final Countdown
The 2010/11 season now slowly going into the final phases. Our peach harvest was good and even though the prices weren't the best they still paid their dues.
As with our plums we went straight to the market with the table grapes. The prices weren't that high but we can't really complain. Because of our dry weather in the beginning we had excellent quality fruit in December but with the continuos short spells of rain combinating with humid warm days the fungi attacked big time. The table grapes is usually thinner and thus the fungi get easier hold on them. Further they are mostly planted on strong rootstocks with big vigourous growth which contributes to good fungi growth climates within the canopy.
Even though the weather didn't play along our harvest was good. But we are now reaching a phase in which we started deliver it to the Calitzdorp Cellar. This week we actually starting to do the harvest all grapes very seriously.
Our red wine cultivars sugars are still very low. I think the 40mm of thunder storm contributed more than we think. The table grapes sugar funny enough tends to a higher value than previous seasons.
Our wine making weekend seems to change from the coming weekend to the following weekend because of the low sugars. The quality of the grapes really looks good and I think this might be a good season.
As with our plums we went straight to the market with the table grapes. The prices weren't that high but we can't really complain. Because of our dry weather in the beginning we had excellent quality fruit in December but with the continuos short spells of rain combinating with humid warm days the fungi attacked big time. The table grapes is usually thinner and thus the fungi get easier hold on them. Further they are mostly planted on strong rootstocks with big vigourous growth which contributes to good fungi growth climates within the canopy.
Even though the weather didn't play along our harvest was good. But we are now reaching a phase in which we started deliver it to the Calitzdorp Cellar. This week we actually starting to do the harvest all grapes very seriously.
Our red wine cultivars sugars are still very low. I think the 40mm of thunder storm contributed more than we think. The table grapes sugar funny enough tends to a higher value than previous seasons.
Our wine making weekend seems to change from the coming weekend to the following weekend because of the low sugars. The quality of the grapes really looks good and I think this might be a good season.
Tuesday, January 18, 2011
School of Wine
Trying to predict the ripening process of grapes especially if you want to time it to perfection is usually the wrong way of producing great wines. But sometimes situations calls for a little daring. Selma contacted me the other day for another Kairos wine weekend. And it seems after a bottle or what of wine that the time was put on the third weekend of February. With peaches and early grapes ripening 7 days earlier it seems to be a good guess that we might have a little earlier ripening.
The School of Wine - Kairos version - is a weekend in which a few people get around and try and do the whole process of wine making in a weekend. Now a good winemaker or informed wine drinker might tell you quickly this is impossible. Well it is.
This weekend will contain a tasting and welcoming braai in the House of Straw at Zelma's country estate. The tasting will be an introduction into wine styles of the region - Calitzdorp. It will be very informal.
The Saturday is started with a grape pick. After last years heat wave we decided to pick the bulk of the grapes earlier the week and cold store it. This will be followed by Zelma's country breakfast. Something to strengthen the muscles for the day to follow.
The first real action in winemaking is the crushing of the grapes. After which we must inoculate it with the yeast. Do the necessary additions. This will all be shown and the more confident can actually get the chance of doing it themselves. The midday program consist of punch throughs and later pressings. Doing the necessary tasting of the juice and maturing wine will also be part of the midday program.
Towards the end of the day we will be doing a pressing. Yes here we will need all the muscle we can get. The press is an 60 year old basket press.
The Saturday evening will be a quiet one with a wine movie.
The Sunday morning another pressing. This time the grapes harvested the previous day - Muscadel will be pressed and fortified. This will be the wine of the year for the students. Everyone will receive after bottling which take place later the year three bottles of the product as proof of their total commitment to producing quality wine.
The weekend will end with a brunch at Selma's.
If your are interested do contact the lady of the hour - Selma at 0825765855 and join us.
The wine which you will also be part of making will be a Cabernet Sauvignon, Merlot and Petit Verdot. Withoek are planning to make a Bordeaux blend.
The School of Wine - Kairos version - is a weekend in which a few people get around and try and do the whole process of wine making in a weekend. Now a good winemaker or informed wine drinker might tell you quickly this is impossible. Well it is.
This weekend will contain a tasting and welcoming braai in the House of Straw at Zelma's country estate. The tasting will be an introduction into wine styles of the region - Calitzdorp. It will be very informal.
The Saturday is started with a grape pick. After last years heat wave we decided to pick the bulk of the grapes earlier the week and cold store it. This will be followed by Zelma's country breakfast. Something to strengthen the muscles for the day to follow.
The first real action in winemaking is the crushing of the grapes. After which we must inoculate it with the yeast. Do the necessary additions. This will all be shown and the more confident can actually get the chance of doing it themselves. The midday program consist of punch throughs and later pressings. Doing the necessary tasting of the juice and maturing wine will also be part of the midday program.
Towards the end of the day we will be doing a pressing. Yes here we will need all the muscle we can get. The press is an 60 year old basket press.
The Saturday evening will be a quiet one with a wine movie.
The Sunday morning another pressing. This time the grapes harvested the previous day - Muscadel will be pressed and fortified. This will be the wine of the year for the students. Everyone will receive after bottling which take place later the year three bottles of the product as proof of their total commitment to producing quality wine.
The weekend will end with a brunch at Selma's.
If your are interested do contact the lady of the hour - Selma at 0825765855 and join us.
The wine which you will also be part of making will be a Cabernet Sauvignon, Merlot and Petit Verdot. Withoek are planning to make a Bordeaux blend.
Monday, January 3, 2011
2011!!
For Withoek Boerdery the new year arrived silently. Because of the smaller apricot harvest we had a very quiet start to the year. We actually had a bit of spare time to clean up the farm and do some very much needed vineyard work.
Our young vines needed to be trained. We removed the extra young shoots and only the strongest survive. This strong shoot was also cut at the cordon wire and the top three buds left. From those three buds we will choose later the season the two strongest for the the cordons of the vine. The rest is all removed to limit the competition. In the old days this process will only take place after a years growth but with correct irrigation and fertilization we get enough growth to train it very much sooner. This means also sooner harvest and thus more economical vineyard.
The apricots will soon go through the summer pruning. This is needed to initiate new growth and wood. Keeps your trees healthier and more consistant in production.
We also look into the possible grafting of some of our plum trees to another cultivar. This process involves the cut down of the trees to creat new shoots and the grafting on this new shoots. I have personally never done this and looking forward to the experience.
The grape harvest looks good and we just hope the weather plays in our favour. It can rain but must just clear up quickly so that we don't get a wet humid climate which will promote fungi growth.
Our young vines needed to be trained. We removed the extra young shoots and only the strongest survive. This strong shoot was also cut at the cordon wire and the top three buds left. From those three buds we will choose later the season the two strongest for the the cordons of the vine. The rest is all removed to limit the competition. In the old days this process will only take place after a years growth but with correct irrigation and fertilization we get enough growth to train it very much sooner. This means also sooner harvest and thus more economical vineyard.
The apricots will soon go through the summer pruning. This is needed to initiate new growth and wood. Keeps your trees healthier and more consistant in production.
We also look into the possible grafting of some of our plum trees to another cultivar. This process involves the cut down of the trees to creat new shoots and the grafting on this new shoots. I have personally never done this and looking forward to the experience.
The grape harvest looks good and we just hope the weather plays in our favour. It can rain but must just clear up quickly so that we don't get a wet humid climate which will promote fungi growth.
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