Du Toitskloof

FAIR TRADE CHAMPION

Since 2005 when Du Toitskloof Wines became one of the first wineries in South Africa to participate in a social responsibility project under the auspices of Fairtrade. R5.5 million in premiums paid to Du Toitskloof Fairtrade Initiative on average each year. More about that: www.dtkfairtrade.org/

Du Toitskloof Wines sources the majority of their grapes for their ranges from the Breedekloof valley, all within a 10km radius of the cellar. This sees to it that all the grapes share similar soil types and micro-climates. With a large array of different terroirs, the cellar makes wine with grapes that have grown along cool mountain slopes, in alluvial soils with high water-retention capabilities as well as sandy and rocky soils. 

Most of the vines are grafted onto Richter 99 and 101-14 rootstocks and receive supplementary irrigation based on hydrometer readings. Leaf canopies are actively managed to ensure bunches are kept in the shade and away from direct sunlight. Grapes are picked when they reach optimum physiological ripeness ensuring their intense color and flavor spectrum.

In hot summers the vineyards are shaded from early on by the high peaks of the Du Toitskloof Mountains, leading to slow ripening and intensity of flavors. White wines produce tropical aromas of guava, gooseberry, pineapple, and litchi, while the reds produce fruity dark berries, cherries, blackcurrant and fynbos nuances.

Whites: The grapes were harvested from the cool mountain slopes. After crushing, the mash was kept on the skins for 24 hours. Only the free-run juice was then taken off. The juice was cooled to -4°C and kept at that temperature for two to three weeks.

Reds: Grapes were crushed and de-stemmed at 78° and the mash pumped to rotor tanks where it was left on the skins for 3 days. After malolactic fermentation the wine was aged for six months in French oak before bottling.