See our Tasting Notes for more detail

The terroire is of the utmost importance when producing a great wine and as a result much of the farm has been registered to produce as single vineyards.

Producing hand-crafted icon wines requires that massive emphasis is placed on balance and suppleness of the wine to guarantee the quality of the end product.

Despite its size, Misty Mountains remains a boutique farm i.e. there is no mass production taking place. The vines are planted with a distance of 1,2 – 2,7 m between them to prevent the roots touching.

A natural preventative spray is used to keep out pests and prevent diseases.

White Wines
Having recently won a prestigious Santam Classic Wine Trophy award for our 2008 Sauvignon Blanc, we are very excited about our 2009 vintage.

The pleasantness of a Sauvignon Blanc depends on the delicacy of it's aroma which is proportionate to the alcohol-acidity ratio. Sufficient acidity gives a freshness to a Sauvignon Blanc.

Once ripe, the crops are removed from the vines, de-stemmed, pressed and stored in 5000 litre tanks at 13°C for fermentation to take place. To soften astringent acidic flavours and to add complexity, a second or malolactic fermentation will be done.

Our Unwooded Sauvignon Blanc lies on the sediment for roughly six months and is then bottled and transferred to our cold room where it is stored @ 14°C for three months to overcome bottle shock and is then ready for sale.

Our Wooded Sauvignon Blanc stays on the sediment for roughly three months before being pumped to French Oak vats for 3-6 months and is then bottled and transferred to our cold room for three months to overcome bottle shock after which it is ready for sale.

Red Wines
Once ripe, the crops are removed from the vines, de-stemmed, pressed and stored in a tank for two weeks for fermentation to take place. The wine is then moved to French Oak for 1-2 years. The malolactic fermentation process is almost always encouraged while in the French oak vats. It is a secondary fermentation in which malic acid is converted into lactic acid. It softens the acidity of the wine and once complete adds to its complexity and stability. After filtering and bottling the wine is stored in our cold room for roughly six months to overcome bottle shock.

Throughout this process the suppleness index is applied and is of the utmost importance to the end result.