De Heuvel's range of premium styled Red wines are internationally acclaimed to be "Best in its class" and "Commended" for their full-bodied richness. The many local and international awards are testimony of classical wines out of eminent terroir.

Our unique white wines challenge conventional wine-making techniques to embrace new cultivars and introduce new concepts to appetent consumers and connoisseurs alike.

Quality on sought starts in the vineyard with careful planning and guidance from our Winemaker and Viticulturist, Johan Meyer. He actively partakes in all stages of hand pruning, tipping and picking to ensure selected bunches are nursed to obtain the instinctively unique properties required of the grapes.

These unique properties are captured and brought forth during the winemaking  processes. Not only does this guarantee the full-bodied, rich wines we have become known for, but also allows for a distinctively superb drinking pleasure. Eighteen months of first-fill French Oak Barrels allows for the exceptional aging potential. The added benefit of allowing the wine to rest is an attribute connoisseurs will agree on.

Our wines have flown the oceans of the world on Singapore International Airlines' Business Class, been used in the well known relaxation spas of Kenya and travelled the road to Belgium, the United Kingdom, Finland and the United States of America, to name but a few.

Red Wine

1. Healthy, freshly picked ripe grapes are
2. Sorted, de-leaved and
3. De-stalked and crushed. SO2 is added
4. Pure yeast culture is added and skin contact is allowed to aid colour extraction
5. Fermentation takes place for 5 -7 days under controlled temperatures of 24°C to 27°C
6. Skins are removed after 3 -7 days and Malolactic
fermentation, whereby Malic acid is converted to lactic acid, begins
7. Rackling takes place (wine is drawn off lees) until clear and SO2 is added.
8. After this process the wine is pumped to oak barrels for maturation and natural stabilization of the wine
9. Filtering tasted place
10. Blending – if making a blend and finally
11. Bottling

White Wine

1. Healthy, ripe freshly picked grapes are received and
2. Destalked and crushed; SO2 is added
3. Juice is separated from the skins and stalks
4. Juice is allowed to settle in tanks for appr 24 hrs under strictly controlled temperatures of 14°C to 16°C
5. This leaves us with clear grape juice.
6. Pure yeast culture is added and
7. fermentation takes place for 10 -14 days under
controlled temp. of between 12°C and 14°C
8. Dry white wine is obtained and SO2 is added
9. Racking takes place to clarify and
10. Blending takes place should this be a blended white wine
11. Fining needs to be carried out to remove the proteins
12. Stabilisation is carried out to remove tartrates
13. the wine is then chilled to -3°C for appr 8 days whereafter it is
14. filtered and
15. bottled (either cold-sterile bottling or pasteurization)