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Our PeopleOur drive for quality demands talent and ambition from our well-synchronized and dedicated oenology team who pay careful attention to selection of yeasts and fermentation methods best suited for the ultimate varietal style required.The culmination is in the blending of a myriad of regions to produce a wine of international standards that is definitely fruit-driven, distinctly fresh, deliciously drinkable and unmistakably Douglas Green. Expert Oenologist, Jaco Potgieter leads the Douglas Green team with passion and dedication as well as significant experience and insight into cutting edge international trends and styles. Every stage of production and vinification is painstakingly managed in 6 appointed cellars across the Cape winelands. It all begins in the vineyards where Stephan Joubert, Viticulturalist has a natural instinct for South African regions and terroir. Stephan pinpoints the best possible vineyard sites and directs all viticultural practices for the best possible expressions for our fruit driven style. Relationships with our appointed growers over many harvests ensures outstanding quality grapes without exception. Gerhard Carstens, Cellarmaster assisted by Liesl Carstens, takes care of the final blending and bottling at our cellars in Wellington. |
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