The Alvi’s Drift 2026 harvest began earlier than usual, following a warm, dry lead-up that called for careful timing from vineyard to cellar. Now, with the last grapes in and the wines resting, the first signs of the vintage are starting to show.
Across the Breede River Valley harvest, the season delivered healthy fruit, a steady pace, and a few standout developments, particularly in the old vine blocks.
We spoke to Winemaker Alvi van der Merwe, Cellar Master Riaan Marais, and Trainee Winemaker Bernard Louw about how the season unfolded, and what they’re seeing in the wines so far.
Alvi van der Merwe, Winemaker
Which cultivars have exceeded expectations this year?
Alvi: Chenin is looking particularly beautiful again this year, but Sauvignon Blanc and Chardonnay are also performing very well. On the red side, Pinotage, Grenache, and Durif are all standing out at the moment.
Are there any wines already showing remarkable character in the cellar?
Alvi: We’ve been working more closely with our old vine vineyard blocks, and this year we added a few more. They all show lovely complexity. We also made an old vine white blend with 67% Chenin, 17% Colombar, and 16% Viognier, and that’s looking especially promising.
Were there any vineyard improvements or practices that stood out this season?
Alvi: The underground irrigation blocks are again showing very nice complexity.
Were there any developments in irrigation, soil care, or sustainability?
Alvi: We placed a lot of focus on making our own compost, and we’re already seeing a difference in the fine root systems. That’s where most of the trace elements and nutrients are taken up, so it’s important work and part of our broader focus on innovative vineyard management and sustainable winemaking in South Africa.
What makes harvest at Alvi’s Drift unique as a team experience?
Alvi: Our team is extremely focused on the main goal, which is to give the consumer the best possible experience in every glass.
Were there any memorable moments from this season?
Alvi: The heat was unexpected, especially because we had a very good cool period before the season. But the vineyard really lived up to its name as a “Mediterranean weed” and, despite the heat, still delivered outstanding fruit.
What excites you most about the wines now resting in the cellar?
Alvi: The wines range from very delicate to beautifully textured. We also worked with exciting new wild yeasts that are already showing very nicely.
Riaan Marais, Cellar Master
When did the harvest officially begin this year, and was it earlier or later than usual?
Riaan: We started on 20 January, which was about a week earlier than last year. It also finished roughly two weeks earlier than the 2025 harvest.
Was there a moment when you realised this harvest might be different?
Riaan: We had a feeling it would be earlier because of the warmer weather in December and January, and we also thought the grapes might come in very quickly. In the end, that didn’t really happen. The fruit came in more steadily than expected.
How would you describe the atmosphere of this year’s harvest compared with previous seasons?
Riaan: There was more preparation going into this harvest, especially around possible adjustments to certain recipes and a stronger focus on fruit expression and mouthfeel. Because it had been so warm leading up to harvest, there was some uncertainty about how things would play out.
What were the most important weather conditions leading up to harvest?
Riaan: It was a very dry season, which naturally made for a healthier crop, but the average temperatures were also much higher. Fortunately, with enough water available through our irrigation systems, we were able to keep the vineyards in a good place.
How did the season affect the quality and flavour of the fruit?
Riaan: The Chardonnay, as well as the fruit for our Brut Rosé, showed lovely aromatics. The Sauvignon Blanc was less expressive on the nose but showed very good flavour and mouthfeel. On the red side, we see fantastic colour and flavour.
Were there any unexpected challenges or advantages this year?
Riaan: Not really. It was a healthy year overall, which is always a good place to be in.
How does this year’s harvest compare in size to the previous year?
Riaan: It was difficult to judge while we were still in the middle of it. Some cultivars initially showed higher tonnages, although yields can shift quite significantly in the second half of harvest. In the end, it came in by about 6% smaller than last year.
Has the quality differed from a typical vintage?
Riaan: We had a truly outstanding year in 2025, and we were hoping for the same again in 2026. It’s always difficult to say too much too early, but it has still been an excellent year, especially for Chenin Blanc and the red wines.
Were there any specific vineyard blocks that stood out?
Riaan: We’re very excited about the old vine projects, particularly the Chenin and Merlot blocks, which have now reached an age where they’re showing real promise.
Bernard Louw, Trainee Winemaker
Have you introduced any new winemaking techniques, equipment, or processes this year?
Bernard: We focused on improving texture and aromatics during fermentation, building on techniques we introduced last year. We also began trials with a new yeast strain and yeast nutrient program.
Are you experimenting with new fermentation methods?
Bernard: Yes, we are. This year we started testing different yeast strains on different cultivars to compare the results against previous vintages. We also worked with an organic yeast strain for the first time.
Did you approach any cultivars differently this year?
Bernard: We continued bringing in some cultivars at an earlier stage of ripeness, and that made a meaningful contribution to the overall quality of the wines.
What has been most interesting for you in the cellar this year?
Bernard: For me, it’s been seeing how small changes can shift the final result. Sometimes it’s not a dramatic change in process, just a better decision at the right time, and that can make a big difference to balance and quality.
Another Harvest, Another Chapter
Every season has its own rhythm, and the South African wine harvest 2026 has been no exception.
From expressive whites and structured reds to old vine projects and evolving cellar trials, the wines of this season are beginning to reveal their depth and character.
For now, they rest where they should, maturing quietly and gathering shape in the cellar.
While the 2026 wines continue their journey, explore our current wine collection and discover the wines already telling the Alvi’s Drift story.
