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According to Tim, the 2025 growing season has been the best in his 11 vintages at Haute Cabrière. A wet, cold winter was followed by a late and cool spring, with warmer temperatures only setting in at the start of the new year. “It allowed for a slow growing season and then a nice, warm ripening period,” he explains. “The picking has been very condensed, making it a challenge to juggle tank space, but overall, it’s an incredible vintage with immense promise.”
“We started harvest on the 3rd of February, which is ten days later than last year,” says Tim. “Our first pick was a Pinot Noir block planted in 2017, destined for our Pinot Noir Rosé.” From there, the team moved on to Chardonnay for Cap Classique, then Chardonnay for still wines, and finally some Pinot Noir for the Pinot Noir Reserve.
By the end of February, all the younger vineyards (planted between 1991 and 2022) had been harvested. The “grand old ladies”—our certified Old Vine Chardonnay planted in 1983—were left a couple of weeks longer to slowly ripen for their 42nd harvest. “It’s always a special moment when we pick from these historic vines,” Tim adds. The grand dames of our vineyards were harvested in mid-March this year and are looking spectacular in the cellar.
One thing that really caught Tim’s attention? The colour on the Pinot Noir reds. “The intensity of red fruit at such an early stage was phenomenal,” he says. “I believe the overall quality this year is outstanding.”
In terms of experimentation, the team has been refining their Rosé production. “We’ve done a few special treatments this year,” says Tim, “and I truly believe the 2025 Pinot Noir Rosé will be our best yet.” There are also some super small-batch Pinot Noirs in the works, including one being aged in a clay amphora—a method last used at the estate in 2017. “This particular block is showing all the right signs to be perfect for amphora ageing,” Tim explains.
Harvest is a high-energy period, requiring long hours and serious stamina. Keeping spirits high is key, and the team has a few traditions that keep them going. “We’ve been known to light an impromptu braai while the presses are running late at night,” Tim says. “But the big celebration comes when the last crate of grapes goes through the destemmer. That’s when we throw our OES-AF party, where the whole farm comes together to celebrate and we hand out fun awards.”
As for survival fuel, Tim has one non-negotiable: coffee. “You can ask anyone in the cellar—coffee is my jet fuel!” he laughs. With an average of 17,000 to 22,000 steps clocked per day, he also swears by a sneaky ham and cheese croissant from the estate bakery, particularly on Sunday mornings during red wine fermentation pump-overs.
Pinot Noir has a reputation for being a tricky grape, but this year, Tim says it’s been relatively smooth sailing. “Honestly, this has been the easiest year to pick and ferment Pinot Noir,” he notes. “The biggest challenge was the sudden jumps in sugar levels towards the final ripening stage, but by staying focused and picking at the right time, we nailed it. The grapes were perfectly ripe with great analysis and barely any adjustments needed in the cellar. Let’s hope the bottled wine proves us right when it’s released in three years!”
Every harvest brings its share of memorable moments, and this year, one in particular stands out. “Our Managing Director spent three mornings with us in the cellar,” Tim shares. “I think it was a real eye-opener for him! The speed and precision needed to get everything done on time can be overwhelming for a newcomer, but our team is so well-tuned, they know exactly what’s expected.” The winery’s foreman, who has been with Haute Cabrière for 33 years, plays a huge role in keeping things running smoothly. “His leadership makes all the difference,” Tim says.
With the conclusion of the 2025 harvest, one thing is certain: it’s been a vintage to remember. With stunning Pinot Noirs, exciting new experiments, and a team that runs like clockwork, we can’t wait to see (and taste) what the final wines will bring. Cheers to another year of hard work, skill and passion!
Our warm and inviting winery team is always eager to open a bottle and introduce guests to our ranges.
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