After three international medals won this year for Delicata’s 2013 vintage Sauvignon Blanc, all eyes are on the quality of the 2014 vintage grapes, in anticipation of how they will develop in the next six to seven weeks, when they are due to be harvested; and it’s so far so good, according to winemaker Matthew Delicata.

At the moment, the Sauvignon Blanc bunches are still at bunch closure and veraison will take place in a few weeks’ time, when the final size of the berries will be determined. At present, the very important natural acids in the grapes are building up to a maximum and will do so until veraison is accomplished.

Veraison is the term used for the intermediate stage of grape berry development which marks the beginning of ripening, when the grapes change from the hard green state (see photo) to their softened and coloured form.

Also, in the case of Sauvignon Blanc, methoxypyrazines responsible for green pepper flavours are currently being developed but will evaporate with the warmer weather, resulting in a more tropical, New World style of Sauvignon Blanc.

Little rain during the growing season has been beneficial, and there has been a low level of disease activity until now. Treatments are currently being carried out for grape berry moths, since the traps advised by Delicata during their series of grower-training seminars have started to catch significant numbers of moths, which indicates that now is the best time for treatment.

Delicata is also monitoring plant water status in all vineyards to best judge the exact time to start irrigating. The plentiful consistent rains we had in winter mean that irrigation will probably start a bit later than usual, but with the warm weather now upon us, the available soil water will soon finish and Delicata will start irrigating to maintain photosynthesis.

The 2014 Sauvignon Blanc grapes will be used in two of Delicata’s DOK wines, Medina and the triple award-winning Gran Cavalier.