Location & Climate
We are situated in the northern slopes of the beautiful Paardeberg. Here you will find three gorges (klowe), namely Aprilskloof, Joubertskloof and Siebertskloof. The top part of Aprilskloof was previously known as Annex Brouerskloof and the bottom part as Lammershoek, which was at those stage two big farms. As some parts were sold the gorge was renamed to Aprilskloof.
In 1906 great-grandfather Matthys Basson called the family farm Annexkloof. The name has the beautiful and very descriptive meaning of “where the gorges meet”
The kloof is situated the Swartland area, between Malmesbury and Paarl on the R45 and surrounded by a few well-known cellars. We approximately 83km north of Cape Town, thus near the coastline and with a warmer climate than Cape Town. The rainfall is 300-400mm per winter season (May-August) and the summers are very hot with temperatures between 28°C – 43°C. The nights cool down to 18°C in summer. In winter the average temperature is 10°C, offering the vines a nice rest period.
Our wines usually have a beautiful, intense dark colour with good tannin structure and full-ripe fruit flavours due to the warm summer temperatures, which are unique to the Swartland. That is also the reason why our wines age so well in oak barrels.
Soil and Vines
Even though the types of soil vary, the largest parts of the farm in the Paardeberg exist of granite, while our vineyards next to the N7 grow in deep Glen Rosa soil. All the vineyards are under drip irrigation. The majority of vines are trellised, except for the Pinotage in the Paardeberg Mountain, which are bush vines.
Everything is happens on the farm itself, from vine cutting, until the bottle hits the shelf. The whole wine making process is very hands-on task and the grapes are handled with the utmost care. Grapes are not being picked on certain balling, but each block is tasted individually for optimum ripeness. The grapes are harvested in small harvest cases and cooled down to 2-3°C which takes approximately 24 hours. It is then sorted by hand and all leaves and unwanted fruit are cut out and removed by hand.
The grapes are being de-stemmed immediately followed by natural fermentation for approximately 10-12 days. After fermentation the juice is left on the skins for 3-4 weeks. This assures good tannin structure and intensity. The next step is very light press where after it is placed in 2nd and 3rd fill barrels and aged for up to 20 months.
The best barrels are determined by tasting, then blending takes place and it is placed back into barrels for two months before bottling.
During the harvest season we offer public harvest days, and we also offer the opportunity to make your own wine at Annex Kloof cellar over a period of 20 months.