A Look Into Harvest Season at Du Sol

In the Western Cape, harvest falls between late February and April — the end of a long, hot summer and the beginning of everything we have worked towards since the previous vintage. At Du Sol, harvest is not a single day; it is a window of weeks during which every decision is made by instinct, experience, and taste.

We walk the vineyard rows daily in the weeks before picking. We measure sugar levels and sample berries by hand. But ultimately, the call to pick comes from the fruit itself — from the way it tastes, the way its skin yields, the way the pips crunch. [PLACEHOLDER: Solly to add his own description of how he knows the grapes are ready.]

Once picking begins, the pace is relentless. Grapes are harvested early in the morning to preserve freshness and brought straight to the cellar. Bertus oversees everything from this point forward — sorting, crushing, fermentation. Every step is deliberate. We do not rush the process. [PLACEHOLDER: Add specific winemaking details for each variety harvested.]

What makes Du Sol harvest special is the team. Stanley's vineyard knowledge, Bertus's cellarwork, and Solly's vision come together during these weeks in a way that is hard to describe but unmistakable in the glass. [PLACEHOLDER: Replace with a real quote or anecdote from the team.]

The 2025 harvest is behind us now. We are excited about what's in the barrels. Watch this space.