rupert & rothschild
VINICULTURE AND VITICULTURE
To produce the finest quality wine, meticulous attention is given to vineyard and cellar practices. Preserving the grapes at their optimal state prior to initiating the winemaking process is truly one of the great secrets of producing exceptional wine.
At Rupert & Rothschild the bunches are carefully harvested by hand and intervention during the winemaking process is kept to a minimum. The red grapes remain on the skins during which time pump overs are carried out. Once fermentation is completed quality free-run juice is drawn from the skins. Finally the remaining skins undergo gentle pressing. With each vintage the entire red wine production is matured in small French oak barrels, adding balance and complexity to the final product.
The Chardonnay grapes are whole cluster pressed and only the free-run juice is used. Maturation takes place in 300 litre French oak barrels with a portion remaining in concrete tanks as a fresh component.
With family roots firmly established in the wine industry, winemaking as a career path came naturally to Yvonne. Both her Grandfathers, one a wine grower of over 65 years from Robertson and the other a long serving Technical Director at the early Distillers Corporation, have served as continued inspiration.
As graduate in B.Sc Viticulture & Oenology from the University of Stellenbosch (2000), Yvonne completed her practical at the prestigious vineyards of De Wetshof and Springfield wineries. Thereafter she completed a harvest at Château Los Boldos (Chile) before being appointed by the late Anthonij Rupert in 2001, to the Rupert & Rothschild Vignerons team.