Op http://www.wosa.co.za/news.aspx?NEWSID=7909
Bernard Smuts reports that Boland Kelder started harvesting their first 200 tons in Paarl on January 25. With 21,000 tons to go, he's upbeat. 'We started with Chardonnay, Sauvignon Blanc and Pinotage. It's from the Perdeberg and from Drakenstein on the Wellington side of Paarl,' he shouts over the cellar din, while tasting juices from grapes received. 'At the moment, it looks good. Acids are high and Ph is low - what we want. Something different this year is that berries are smaller, which provides a better skin/juice ratio for the reds.' Smuts predicts a slow ripening period for whites and reds, noting that cool evenings could be contributing to their 2006 harvest dates being 10 days later.
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