Previously labelled as Fire by Night, this all comes from the Alheits’ newly acquired Nuwedam farm on the Paardeberg. Showing the focus and grip of granite soils, it’s pale, hauntingly scented and refined, with very little oak, appealing purity and weight and understated concentration. 2021-28 95/100 Tim Atkin MW
The nose shows a quite particular thatchy note as well as some potpourri before pear, white peach and lime. The palate is lean and energetic with a super-dry finish. Rather severe at this point but will no doubt unfurl into something rather beautiful in time.’ – Christian Eedes, Winemag.co.za, 95/100
Like its predecessor Fire by Night, Broom Ridge is the tightest most restrained of our Chenin bottlings, usually taking a couple of years to show some of its potential. Trust me though, the bud will burst and the flower with open. This wine is coiled up now, bristling with lime and thatch, elderflower, and sweet herbs. The palate is racy and pure, slightly pithy and saline. Chris Alheit
Broom Ridge is a rough translation of the Afrikaans name Besemgoeskop, a natural feature at the top of the ridge. We wanted a name that would signify the specific place, rather than an idea or philosophy.
Broom Ridge is a single origin Chenin Blanc wine grown on the pure granite soils of our Paardeberg property of the same name (previously called Nuwedam). 2019 is the first vintage. We purchased the property in mid-2019 and decided to rename the property and the wine accordingly. Broom Ridge follows on from a wine called Fire by Night.
Situated on a high ridge in the heart of the Paardeberg, Broom Ridge is home to 20 Ha of mature dry farmed bushvine Chenin Blanc. The soil is pure decomposed granite, yielding wines of clarity and focus. Our vineyards were planted between 1972 and 1985 on various slopes, some facing East, some West, some North. This gives us a palette of options to work with to make our best possible wine from the property each vintage. These vines are our pride and joy. Their roots go deep, grabbing life out of the granite, humming their secret tune, calling you near.
Winemaking and Maturation
The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation in cement eggs and old barrels of various sizes. Fermentation lasted for about one month. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further six months prior to bottling. Very simple, careful winemaking.
Varieties: 100% Chenin Blanc (Bushvines)
RS: 1.1 g/litre
TA: 6.2 g/litre