Backsberg Wine Estate
With a 100 year history of winemaking, Backsberg remains true to its philosophy of providing enjoyment to a broad range of wine lovers by producing wines with not only structure and finesse but also drinkability.
Michael Back’s grandfather arrived in Cape Town in the early years of the last century, a penniless political and religious refugee from Lithuania. Working first as a dockhand, then as a bicycle delivery boy, he eventually bought a butcher shop at the Paarl train station, which he subsequently traded in for the farm that is now the heart of Backsberg Wine Cellars. Michael continues in charge today, joined since 2008 by his son Simon.
Located in Paarl and with a Mediterranean climate consisting of mild wet winters and hot dry summers, Backsberg produces wines that are regularly rated in wine critic Tim Atkin MW’s annual South Africa report.
They currently have around 80 ha under vineyard and additional satellite vineyards in two other areas. Their vineyards are located along the slopes of the Simonsberg Mountains, mid way between Paarl and Stellenbosch and some 40 minutes from Cape Town.
Blessed with a wonderful climate; full sunny days in the summer and cold wet days in the winter – a great location to ‘grow’ wine.
Backsberg’s wine making style is very much based on the kiss principle. i.e. “keep it simple stupid”. In other words, if they have not got it right in the vineyards they are not going to get it right in the cellar.
Winemaking is done with as little intervention as possible, but with wine maker Alicia Rechner holding the reigns of all the components of the cellar together with the sole aim of directing winemaking to produce wines with a high level of drinkability.
Backsberg goal is to grow as sustainable as possible. Adding Biochar, charcoal manufactured to standard where it is suitable as a soil additive. It increases the water holding capacity of the soil and any fertilizer that you may add is subject to significantly less leaching from the soil due to the adsorption of the elements to the surface of the biochar particles. Backsberg is leading the way in experimenting to improve local soil conditions.
Carbon offset solutions, ethical emplyoment practices and education grants and just some of the ways Backsberg is enforcing social resposnsibility.
In the region of Asenovgrad the nature has created soil and climatic conditions suitable for the advent and development of viticulture as the occupation of the population. Viticulture is one of the most ancient occupations in the town. This we learn from the investigators of this period, who had summarized the data yet still from the Thracian antiquity. There is no doubt, that Thracians had had a knowledge of the vine and wine and skillfully cultivated them
The multi-generational growers, whose descendants arrived here nearly two centuries ago, are the backbone of Torbreck’s winemaking aspirations. Without their knowledge of the seasons and the soil, we would not have such a precious resource of fruit to work with.
Cooper, originally from Santa Bárbara (California), discovered Spanish wines when he was only 21 years old, on one of the trips he made to Europe with his family. Since then, his personal and professional career has been closely linked to Spain, where he has lived for more than a decade. His first experiences as a professional in the world of wine were as a writer for the Spanish Wines and More blog, from which he advised many amateurs.
The Perano estate is located in the heart of Chianti Classico in Gaiole and enjoys exceptional climate and soil. The vineyards are located 500 meters above sea level, well above the altitude common for red variety grapes, especially Sangiovese with its late maturation phase.
Luminosity and minerality with a touch of feminine elegance. A hidden gem, surrounded by sequoias, firs and chestnut trees which reveals itself to those travelling through the first woods of the Florentine mountains, with vines climbing to an altitude of 700 metres.