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Kelly describes the winter as his “crunch-time,” doing all of the pruning and crop balancing from December to March.
“Bud-break will be between April 10 - 15 and all of the pruning has to be done,” he added.
While many feel the palate of the winemaker is the key to successful winemaking, Bernard gives that credit to Kelly.
‘The best grapes I have to work with come from right here,” the winemaker said in a distinct South African accent, “I trace all of that back to Tbm’s work. He gives me a lot of potential - the attention and praise gc back to Tbm.”
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