The Alheits are absolute minimalists in their winemaking approach. Grapes are whole bunch pressed. No enzymes, sulphur or yeast are used. The grapes undergo natural fermentation in old barrels with absolutely no new oak used. The first sulphur is applied in winter. The wines are not racked and they stay on the lees for 10 months. They do not fine and filtration is used only if absolutely needed. The wine is held for seven months prior to release.
I used to make nasty beer out of pineapple skins under my bed when I was a kid. Eventually I grew up and somehow ended up studying winemaking at Stellenbosch where I met my lovely wife Suzaan. She was then, and still is out of my league. Together we spent some golden years traveling overseas, working vintages in many-a-faraway place, tasting many wines. In 2010 we started Alheit Vineyards in a rented cellar on a friend’s farm near Hermanus. Other than wine I like soppy music, sunsets and kittens. Also rugby.