Blending is one of the most important activities that takes place in a cellar. An obvious example is the mixing of different grape varieties, but even within a single grape variety, each tank of wine is different. And that’s not even taking into account the parts that are aged in barrel (where yet further differences occur as a result of the same wine responding differently to barrels from different coopers).

So, based upon the particular profile required of a wine, we spend several hours playing around with different combinations. It never ceases to amaze us what a dramatic difference even two or three percent can make.

This is usually a job that gets done in the tasting room, because there can be anything up to two dozen bottles of samples drawn from different tanks and barrels. To simplify the recording and calculation process we usually have a laptop nearby (and Gadget to lick up the spills!).

There are times when we start off with the expedient option – chucking it all together to see what happens (that way we don’t have funny batches knocking around the cellar!). It’s amazing how often that can produce the ideal result. Most often, though, we are working within the confines of a required volume, taking into account local preferences and the intended price point.

The aim is always to create a balanced wine expressing its unique Cloof character, and delivering exceptional value at its selling price.