Compagniesdrift

Compagniesdrift is a community owned organisation with a people-centric approach in the South African wine industry.

Located in the heart of the world renowned Stellenbosch winelands, we proudly and sustainably develop and empower our people with a view to paving the way for future generations in the wine industry.

Compagniesdrift was created out of a passion for people and we continue to grow with our community, to empower and to succeed.

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Compagniesdrift Chardonnay
Grapes were harvested in the early morning. It was destemmed followed by a gentle crushing of the grapes to ensure good juice recovery. After filling the press, the juice was immediately drained from the skins to obtain clear juice for fermentation. The selection of different yeast strains and fermentation temperature were carefully selected to obtain fruit, but also to highlight the specific growing conditions of the vintage. After alcoholic fermentation, the wine spent 4 months on the lees in tank with regular stirring of the lees. The wine was filtered before bottling.
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Compagniesdrift Rosé

The grapes were harvested in the early morning. Grapes were destemmed and gently crushed. Juice was drained immediately in the press to limit skin contact. Selected yeast was used to ferment the juice at 15 degrees Celsius in tank. Once Alcoholic fermentation was completed, the wine was racked from its lees and allowed to spend four months on its fine lees before being racked, fined and bottled.

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Compagniesdrift Chardonnay Pinot Noir

The grapes were harvested in the early morning. Grapes were destemmed and gently crushed. Juice was drained immediately in the press to limit skin contact. a variety of selected yeast was used during the vinification of each component. Once Alcoholic fermentation was completed, the wine was racked from its lees and allowed to spend four months on its fine lees before being racked, fined and bottled.

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Compagniesdrift Cabernet Sauvignon Merlot

Grapes are harvested by hand only. Although harvesting by hand is labour intensive, this ensures that only the grape bunches that are at optimal ripeness are being picked. In the cellar, gentle destemming of the grapes along with minimal crushing of the berry ensures that the whole berries end up in the fermentation tank. After alcoholic fermentation, the wine was transferred to barrel where malolactic fermentation took place. Racking of the wines took place once malolactic fermentation was completed. The wine was then transferred back to barrel and aged for another 7 months in 300L barrels after which it is racked and filtered before bottling.

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Compagniesdrift Albertus

This vineyard was planted in 2010 opposite the Compagniesdrift building. It was classified as a single vineyard in 2019 bearing the name ALBERTUS. The name pays tribute to two mentors that played a tremendous role in the success of Compagniesdrift as a business.