Harvest Report 2026
Harvest Report 2026
From the vineyard, the cellar, and the olive grove
This year’s harvest felt like two different stories. Before February, everything went as well as we could hope. After February, things changed completely.
Peter-Allan sums up the early season simply: it was dry, there was little disease, and the fruit came in clean. The Chenin Blanc, Sauvignon Blanc, and early Syrah were all in great shape. Yields and quality were just right.
Then the rain arrived.
The February Storm
In mid-February, a huge storm brought record rainfall to the Overberg. All the fruit that had been ripening slowly suddenly became ready at the same time. The cellar team had to act fast.
Anmar puts it simply: all the tanks needed to be filled at once. About 400 tonnes of grapes came in for Gabriëlskloof, much more than in past years. She describes it as fast-paced, “a really big harvest”.
The rain brought challenges that had to be faced. In the vineyard, we had to be selective and discard some fruit. In the cellar, we had to adapt our usual methods. Peter-Allan is honest about it: "We still live by the credo of minimal intervention. This year, maybe slightly less minimal, I'd say."
The good news is that Dean and the vineyard team handled things so well. Everyone is really pleased with what made it into the tanks. The wines are settling, and we’re excited to bottle them soon.
More good news: the Syrah on Sandstone Blocks
The Syrah on Sandstone blocks on the farm have been a concern for years. Sandstone soils are hungry for water and nutrients, and the vines had been struggling, yielding less than 2 tonnes per hectare. Dean has been quietly and patiently working on those blocks since he arrived - focusing on soil building, mulching, and alternative pruning methods. It’s gradual, unglamorous, site-specific work. This year, for the first time, those blocks came in at around six tonnes per hectare! The soil is recovering, and the vines have responded. So satisfying!
From the Vineyard: Dean's View
Dean walks through the vineyards every morning. In a year like 2026, this routine became essential. Spotting problems early made all the difference.
Dean’s overall view of the vintage is balanced. The early fruit was excellent. Thanks to the soil health program, vines that survived past droughts handled the sudden rain much better. Regenerative farming isn’t just an idea: this season proved it works.
After harvest, the vines are showing something unusual. Even with the rain and cold, they’re keeping their leaves longer than usual, still photosynthesising and storing energy for next season. This is a sign that they’re recovering well - good news!
From the Cellar: Anmar's View
For Anmar and the cellar team, the 2026 harvest was all about handling pressure. When everything ripens together, the cellar turns into a place where quick decisions matter and there’s little room for mistakes.
The 400-tonne intake was more than the team had ever managed before. They had several ferments going at once, and sometimes had to fill tanks in an order they couldn’t plan ahead. It took flexibility, experience, and a lot of focus.
Anmar is clear about the experience: it was a big harvest. The fruit quality, especially from before the rain, makes her confident about what’s coming. The wines need time, but the early signs are promising.
The Olive Harvest
While the wine harvest was underway, the olive grove had its own season to manage.
The February rain affected the olives differently from the grapes. The fruit swelled, but most of what it took in was water, not flavour. This led to lower yields. Still, the olives we did harvest are excellent: intense flavour, great colour, and the oil pressed beautifully.
**We had THE BEST team of cellar helpers (interns!) from all over the world!**
Now, the cellar is quiet. The olive grove is resting. Against the odds, the vines are still working. We look forward to getting the 2026 vintage into bottle, and to sharing it with you when it's ready.