All these wines were made in the only space available on the farm at that stage, the former venue kitchen.  Couple of pros – it is equipped to be hygienic and has access to water and a cold storage room shared with the rest of our furniture awaiting a new home.   

We sourced a small cooling unit, some heritage dairy equipment from the Morkel family farm Altena in the Strand, some barrels and a basket press.  What we lacked equipment wise we made up with enthusiasm.  I wanted to gauge the quality of Diemerskraal grapes, barebones, without the touch up makeup help of some wine making chicanery.

When maturing the first of the reds, I called the barrels after some of my favourite barrels I have surfed. See the gallery image below. From left to right: Elandsbaai, Caves, J-Bay and Uluwathu.

Zechariah 4:10 – Do not despise the day of small beginnings