As the world opens up and South Africa is removed from red lists worldwide, we celebrate the opportunity to reconnect with each other!

We cherish our local visitors and look forward to the return of our swallows. The pristine Overberg environment with its champagne air, warm welcome and the highest regional vaccination rate in South Africa offers a relaxed and welcoming ambience for our guests. We believe hospitality is the art of creating an experience and we cannot wait to share the unique Creation Experience with you.

Here are some highlights from last week, sharing the rich tapestry that is Creation.

We were delighted to host Armand Hough from The Human’s Narrative.

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Springtime in the Vineyards

A new season and an energetic new start in the vineyards! At the moment our vineyard team is busy with suckering: removing unwanted shoots to concentrate the vine’s energy in the remaining ones. Although early days, flower bunches are appearing on all the cultivars. With time these will of course turn into grapes. At this stage, the growing season is at least ten days behind last year which means harvesting will be later. In terms of rainfall and cold units, we had a perfect winter. Spring started with a dry September, so hopefully October and November will not be too dry. In a perfect world, we would prefer to have very little rain from mid-summer until after harvest. To keep the vineyards healthy, we’re cutting the grass and weeds in the tractor rows. We’re also doing irrigation maintenance, should the vineyards require additional water during the summer months. With all the activities going on at this time of the year, we could do with a 10-day work week!

Click here to see our vineyard team busy suckering.

Creation in Global Study on Climate Change

We’ve been selected to participate in a global study on the influence of climate change on the microbial wine terroir of specifically Pinot Noir and Chardonnay. The study is conducted by the Department of Viticulture and Oenology at the University of Stellenbosch and led by Doctor Erna Blancquaert and Professor Evodia Setati. We also look forward to working with Professor Setati on a study on wild yeasts.