Situated on the side of the majestic Middagkrans Mountain, the west-facing La Petite Ferme is home to a variety of soil types, which includes Clovelly, Glenrosa, "Koffieklip" and Jozini. With virtually no underground moisture present, the area is dominated by gravel and dry soils, ranging in colour from red and yellow to light brown, with no visible white-spotting or 'rust spots' (which indicate that the soil is waterlogged). To regulate water supply to the vines, supplementary irrigation has been implemented in each vineyard block.

Effective wine production demands that the Viticulturist controls the vine's vigour and not vice-versa. Ideally, a variety of soil types most beneficial to the different cultivars should be available. Quality wines require soils which are in balance (not overly-rich in minerals and nutrients) to ensure vines do not become excessively vigorous, resulting in the berry having poor colour, low sugar levels and a high water ratio. A deeper root system ensures a more constant and controlled underground environment and soils at La Petite Ferme are fertilized with natural mulch, cereal crops and cuttings.

As a unique and near self-sustaining working farm, La Petite Ferme also grafts its own rootstocks using virus-free, Phylloxera-resistant rootstocks from KWV. The scion of the specific varietal is machine-grafted (omega-type) onto the rootstock, sealed with a special wax and stored in a hothouse until ready for planting within a year. To compensate for the lean soils, Richter 99 is a preferred choice of rootstock, giving better acid and sugar ratios.

Mirroring Mediterranean conditions, the temperate climate of the Western Cape has generally dry summers and an average, annual winter rainfall of 1000mm, prevalent when vines are dormant. Fortunately, the region does not experience the impacts of extreme conditions during harvesting that many European wine-producing counterparts do. With virtually frost- and hail-free conditions, berry damage is limited and long hot summers offer up to 14 hours of daily sunshine, with air tempera tures averaging 30°C. (Yet late winter rain and early spring rain is not uncommon and can cause both bud break and the development of Oidium and Downy Mildew.)

Another climactic benefit of the region is the renowned and forceful South Easte r wind which prevails during the hot summer months and not only cools the grapes, but helps to alleviate pest and disease development by reducing humidity. Coastal regions offer cooler production-friendly temperatures for certain wines and the challenge of any inland wine-producing location, such as La Petite Ferme, is to produce a quality Sauvignon Blanc. Despite this, the farm's Sauvignon Blanc has becomes its flagship product and is exceptionally popular amongst patrons.

The reasons for its success are many. The farm is located on a mountain slope 400m above sea level, resulting in cooler temperatures (of up to 5°C) than the Franschhoek valley floor. And, in contrast to most cultivars, Sauvignon Blanc benefits from shade in these commonly warm South African regions. Limited sun exposure aids the development of the cultivar-typical Methoxypyrazine (an ester found naturally in the chemical composition of the berry) a nd does not negatively affect the development of other important aromas. At La Petite Ferme, Methoxypyrazines are captured by harvesting Sauvignon Blanc grapes in the early morning when temperatures are low.

Minimal irrigation of the vineyards restricts berry size and upright shoots are not set between the wires, but left to grow wild, causing limited leaf exposure to direct sunlight. A ball effect is envisaged for the canopy to provide the grapes with as much shade as possible, which can also be manipulated to suit each vineyard's requirements, thereby producing the best quality fruit possible.

In contrast to most cultivars, Sauvignon Blanc benefits from shade in these warm regions of South Africa. Limited sun exposure aids the development of the cultivar-typical Methoxypyrazines, without negatively affecting the development of other important aromas. Methoxypyrazine is an ester found naturally in the chemical composition of the berry. At La Petite Ferme we like to capture the Methoxypyrazines by harvesting Sauvignon Blanc grapes very early in the morning when temperatures are low.

Our Sauvignon Blanc vineyards are irrigated minimally to keep the berries as small as possible. We do not place the upright shoots between the wires, we leave them to grow wild, which results in limited leaf exposure to direct sunlight. We aim to give the canopy a ball effect to give the grapes as much shade as possible.

The idea is to manipulate the canopy to suit each vineyard with the objective of producing the best fruit possible.