South Africa, Citrusdal Mountain
Chenin Blanc
Awards
94 pts Tim Atkin
Tasting Notes
Alcohol
13.0%
Analytical data
dry
Vinification
The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight without enzymes. Fermentation occurred in 300ℓ French Oak barrels (24% new) and stainless steel (53%), with about 45% of the wine completing malolactic fermentation. The wine spent 7 months on the lees before being blended and bottled in October.
Vineyard
Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.
Soil Type
Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.
Viticulture
n/a
Maturation
The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight without enzymes. Fermentation occurred in 300ℓ French Oak barrels (24% new) and stainless steel (53%), with about 45% of the wine completing malolactic fermentation. The wine spent 7 months on the lees before being blended and bottled in October.
