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As the final bins roll into the cellar and the scent of fermentation fills the air, Quoin Rock's 2025 harvest is proving to be a vintage defined by quality, innovation, and quiet breakthroughs.

From the very first pick to the last press, this season has been a masterclass in patience and precision—fueled by exceptional fruit ,pioneering experiments, and the steady hands of a team committed to pushing boundaries.

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A Snapshot of the Harvest

With 401 tons of grapes received so far, the cellar has welcomed a robust mix of classic cultivars and promising newcomers:

- Cabernet Sauvignon – 55 tons

- Chardonnay – 55 tons

- Chenin Blanc – 54 tons

- Sauvignon Blanc – 53 tons

- Shiraz – 51 tons

- Pinot Noir – 39 tons

- Cabernet Franc – 37 tons

- Semillon – 20 tons

- Merlot – 17 tons

- Malbec – 8 tons

- Petit Verdot – 7 tons

- Viognier – 3 tons

- Marselan – 2 tons (a first at Quoin Rock)

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In terms of vineyard sourcing:

- 80% of our grapes hail from Stellenbosch,

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- 5% from the cool-climate region of Elgin.

- 15% from Cape Agulhas,

Longer Hang Time, Better Balance

One of the defining features of the 2025 season has been the extended hang time—up to ten days longer than usual for many cultivars. This gave the fruit the opportunity to reach ideal phenolic ripeness without pushing sugar levels too high, which in turn delivers greater balance, refinement, and age-worthiness in the wines.

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New Tools, New Techniques

Innovation was more than a buzzword this year—it took physical shape in the form of our brand-new amphora, now home to a skin-fermented Chenin Blanc. By blending ancient clay vessel techniques with modern know-how, we’re exploring fresh textures and purity of fruit in white winemaking.

We also harvested Marselan for the first time. Known for its deep colour and firm structure, this red cultivar brings both intrigue and versatility to our blending options—and we’re excited to see how it develops in barrel.

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Sustainability with Substance

Sustainability continues to be front and centre in everything we do. This year, we began repurposing our dried grape skins through a partnership with Vinolog. The grape skins are compressed into eco-friendly logs—perfect for fireplaces and braais. It’s a small but significant step in reducing waste while sharing the story of winemaking beyond the bottle.

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Rosé, Reimagined

In the spirit of experimentation, we introduced stabulation into our rosé program—keeping juice on the must for 4–7 days while applying dry ice in stainless steel tanks. This enhanced both flavour extraction and mouthfeel, resulting in a rosé that carries weight, aromatics, and a truly layered personality.

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From the Cellar: What Schalk and Pieter Are Excited About

Schalk Opperman – Cellar Master

• White:     The Rooikat Block Chardonnay — praised for its structure and poise.

• Red:     Cabernet Franc Clones 214 and 623, bringing dark richness and lifted red fruit respectively — core building blocks for a refined, lower-alcohol Bordeaux-style blend.

Pieter Coetzee – Head Winemaker

• White:    The amphora-aged Chenin Blanc—a wine of tactile texture and striking purity.

• Red:    The Simonsberg Red Blend, which is already showing grace, finesse, and a restrained, elegant profile.

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With five years of synergy between them, Schalk and Pieter continue to set a high standard of thoughtful, terroir-driven winemaking.

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Looking Forward

As the 2025 vintage settles into barrel and tank, the excitement is palpable. With such strong fundamentals—from vineyard to cellar—this year’s wines are shaping up to be both distinctive and enduring.

This isn’t the final harvest report, but it’s clear: the story of the 2025 vintage is going to be worth following. One barrel at a time, the next chapter of Quoin Rock is coming to life.

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