History

HomeHistory

SPECIAL PROJECTS

SPECIAL PROJECTS

Lateral Shoot Removal


“Lateral shoot removal ensures optimum sun penetration onto the bunches”

Lateral Shoot Removal

Lateral Shoot Removal was the topic of De Toren Winemaker, Charles Williams’ Masters thesis.


The aim was to better understand the effects of shoot removal and how it influences the vigour of the berry’s composition to validate the merits of a late defoliation treatment.


The research offered us quantified analysis to assist in the improvement of our canopy management in future vintages.

Lateral Shoot Removal

Lateral Shoot Removal


“Lateral shoot removal ensures optimum sun penetration onto the bunches”

Lateral Shoot Removal was the topic of De Toren Winemaker, Charles Williams’ Masters thesis.


The aim was to better understand the effects of shoot removal and how it influences the vigour of the berry’s composition to validate the merits of a late defoliation treatment.


The research offered us quantified analysis to assist in the improvement of our canopy management in future vintages.

Extreme Winemaking


“Hand destemming the berries”

Extreme Winemaking

In 2010 we produced our first limited release under the label BOOK XVII. The name is based on the writings of the Roman Philosopher, Pliny the Elder. In his book 17, chapter 35, he touches on why wines from certain areas are exceptional, and it was these principles that led us to this wine.


In 2012 this wine was followed by The Black Lion – a huge and magnificent shiraz from Swartland.

Extreme Winemaking

Extreme Winemaking


“Hand destemming the berries”

In 2010 we produced our first limited release under the label BOOK XVII. The name is based on the writings of the Roman Philosopher, Pliny the Elder. In his book 17, chapter 35, he touches on why wines from certain areas are exceptional, and it was these principles that led us to this wine.


In 2012 this wine was followed by The Black Lion – a huge and magnificent shiraz from Swartland.

De Toren Student Program


“Students helping with harvest”

Student Program

Each year, De Toren selects two of the top 3rd year students from Stellenbosch University to join us on the farm for 6 months of practical work experience.


Not merely on hand to assist in frivolous odd-jobs on the farm, these eager minds are given specific research topics relating to the vineyards and cellar. They are given the opportunity to scientifically examine, test and determine a result using their unique skills.


All manner of topics are covered, including yield reduction principles, extreme viticulture practices, and the co-inoculation of yeast and malolactic bacteria in wine.

Student Program

De Toren Student Program


“Students helping with harvest”

Each year, De Toren selects two of the top 3rd year students from Stellenbosch University to join us on the farm for 6 months of practical work experience.


Not merely on hand to assist in frivolous odd-jobs on the farm, these eager minds are given specific research topics relating to the vineyards and cellar. They are given the opportunity to scientifically examine, test and determine a result using their unique skills.


All manner of topics are covered, including yield reduction principles, extreme viticulture practices, and the co-inoculation of yeast and malolactic bacteria in wine.

Berry Sugar Loading


“Distinct flavour profiles have been identified for each level of maturity”

Berry Sugar Loading

Our “Berry Sugar Loading” project was chaired by Professor Alan Deloire from the University of Stellenbosch.


The objective was to help us identify and map the different taste profiles created by berries in their different stages of ripeness. We conducted tastings of wine samples taken from our Merlot block, with the berries of each sample having been picked at a different level of maturity.


Distinct flavour profiles were identified for each level of maturity and this then provided us with an indication of when to harvest our grapes. This could mean that different blocks can be harvested at different sugar loading stages to enhance complexity.

Berry Sugar Loading

Berry Sugar Loading


“Distinct flavour profiles have been identified for each level of maturity”

Our “Berry Sugar Loading” project was chaired by Professor Alan Deloire from the University of Stellenbosch.


The objective was to help us identify and map the different taste profiles created by berries in their different stages of ripeness. We conducted tastings of wine samples taken from our Merlot block, with the berries of each sample having been picked at a different level of maturity.


Distinct flavour profiles were identified for each level of maturity and this then provided us with an indication of when to harvest our grapes. This could mean that different blocks can be harvested at different sugar loading stages to enhance complexity.