The morning mist hangs low over the vineyards of Franschhoek as dawn breaks. Condensation clings to a perfectly ripened grape, catching the first rays of sunlight like a prism. In the cool quiet of early morning, a hand reaches out, gently plucking the grape from its cluster. Alicia Rechner, Backsberg’s veteran winemaker now in her 30th harvest season, rolls it between her fingers before popping the small, oval fruit into her mouth to taste it – a decisive moment where numbers and measurements give way to experience and artistry.
“This year marks my 30th wine harvest, and I feel a deep sense of calm, knowing exactly what I want to achieve,” reflects Alicia. “Yet, I’m still amazed that no two harvests are ever the same. Each year brings something new, and I’m grateful for the constant learning – and for the opportunity to thrive in my career as I approach my 50s.”
Set And Setting
The 2025 harvest commenced on 26th January, following what Alicia describes as “a cool ripening period,” with real heat waves only arriving mid-February. It’s a rhythm similar to the past three years, with harvest coming to an end on the 17th of March – making for a relatively compact harvest season.
This consistent rhythm has allowed Alicia to settle comfortably into the Franschhoek Valley, where her love for the region shines through in her words: “I’m absolutely in love with this town. I cherish my early morning drives to work, and whenever I get the chance, I’ll stroll to the bakery or a coffee shop – or even admire a glamorous dress or two.”
Smooth Progress
By mid-February, the vineyards hum with the rhythm of harvest – secateurs snipping with precision, tractors shuttling lug boxes laden with precious cargo back and forth from the cellar. The Pinotage pick reaches completion, while anticipation builds for what Alicia calls “the highlight of my harvest every year” – the Smuggled Vines Chardonnay from a special Franschhoek vineyard. This year’s Valentine’s Day held special significance, as it marked the arrival of these prized Chardonnay grapes to the cellar, adding a touch of romance to the technical precision of winemaking.
Early indications showed impressive grape analysis with good low pH fruit – suggesting exceptional quality, while yields are expected to be on par with the previous two years. The winds that swept through certain vineyard areas did create some variability in yield, but overall, the harvest progressed smoothly.
Creativity In The Cellar
Inside the Backsberg cellar, the grapes are busy transforming from sweet and juicy fruit into something much more exciting.
“Every morning begins with a 7 a.m. winery meeting,” Alicia explains. “If there’s an early pick, we’ll start even earlier, but at 7 a.m., we pause everything to get on the same page. We do the same again at 4 p.m.” This structured approach ensures that amid the controlled chaos of harvest, every team member knows exactly what needs to be done, and where every grape is destined to go.
After these meetings, the team prepares the tanks for the day’s intake while Alicia monitors fermentation progress. “I check the temperature of each fermentation tank, take sugar readings, and assess the aromas to ensure everything is following the perfect fermentation curve.”
This year’s harvest has brought moments of unexpected joy alongside the meticulous work. “We have an aspiring artist in the cellar this year,” Alicia shares. “One of the five casuals I get to help us in the production is impressing us with ink art daily. It’s too sweet.” As always, the cellar is more than a place of work – it’s a place of creativity and great teamwork – the crux of all successful winemaking.
New Vessels, New Possibilities
The 2025 harvest has seen exciting innovations in winemaking vessels.
“I bought three 600-litre white wine barrels, designed with 40mm thick wood to last for years, much like foudres,” Alicia shares enthusiastically. “Each one came with a different stand equipped with rollers or wheels, allowing us to rotate the barrel after fermentation. This way, we can stir the lees back into the wine (battonage) in place, rather than using a stick.”
But the experimentation doesn’t stop there. A 500L ceramic fermentation vessel from Italy and a 2000L Flex cube complete the trio of new vessels being put through their paces. “We will use the same wine base and compare the effect of these different fermentation vessels after the harvest. It’s super cool,” says Alicia, her excitement palpable.
These new vessels align seamlessly with Backsberg’s ongoing sustainability mission. “I’m exploring alternatives to 300-litre barrels, which typically become repurposed into furniture after eight years or so. I want to use containers that last longer while requiring the same or less energy to produce than traditional oak barrels.”
A Portfolio of Place
As our journey nears its end, the pressed grapes – some fermented with skins, others without – transform in their respective vessels. The terroir-driven approach to Backsberg’s portfolio becomes evident in the careful handling of each varietal from its specific origin.
The Patriarch Cabernet Franc from the Helderberg Mountains in Stellenbosch slowly develops its distinctive character – a wine that will stand as testimony to the perfect marriage of site and craft. The Smuggled Vines Chardonnay from Franschhoek, Alicia’s beloved highlight of the harvest, promises to once again showcase the unique highaltitude expression that makes it so special. Meanwhile, the Plum Valley Merlot from Stellenbosch takes its own path to becoming a wine of distinction and place.
Technology plays a crucial role in this transformation, always in service of quality and sustainability. “We’ve made incredible strides in automation this year, particularly with our cooling system, which is now running seamlessly,” Alicia notes. “We also manage crushing, fermentation, temperature regulation, and water supply through automation. These advancements put us in a fortunate position, allowing us to use energy precisely where and when it’s needed – without waste.”
This level of control not only ensures quality but also strengthens Backsberg’s pioneering carbon-neutral commitment. “I love being able to track and measure our consumption in real time – it keeps us constantly aware of our energy use. Only with this awareness can we find ways to reduce it, year after year.”
The Final Destination
While our journey began with a single dewy grape, the final destination, as always, is the Backsberg bottle. Alicia sums up the 2025 vintage in three words: “Easy with experience.”
There’s poetry in that simplicity – a recognition that after 30 harvests, there’s a rhythm to the work, an intuitive understanding of what each grape needs to express its fullest potential. Yet there’s also an acknowledgement of the unique character of this particular year, the special conditions that have shaped the vintage of 2025.
Soon, these wines will find their way into your glass – to celebrations big and small, to gatherings of friends and family, to quiet moments of reflection. The Backsberg family has been there for these moments for generations, a caring presence in the background of life’s journey.
The cycle continues – from earth to vine, from grape to glass, from our family to yours. The 2025 vintage awaits you, ready to tell its story one sip at a time.
Backsberg Family Wines. Sustainably crafted since 1916.
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Author: Kirsty Solomon from Open Doors Collective on behalf of Backsberg.
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