Blending grapes from two farms and three vineyards in the Swartland and Stellenbosch, this is a bready, leesy, worked style of Chenin Blanc with some grip from skin tannins, subtle oxygenation and a fresh, tangy, mineral-edged finish. 91/100 Tim Atkin MW
In the vineyards
The grapes for this wine are sourced from 2 parcels from different regions. The biggest portion, 73%, is sourced from a block in the Paardeberg (Swartland) and 27% from the Polkadraai Hills of Stellenbosch. The Paardeberg portion is from bush vine grapes planted on decomposed granite, giving the wine its elegance, finesse and focus. The portion from the Polkadraai is planted on Granite and lends characteristics of yellow fruit and depth to the wine.
In the cellar
The parcels are vinified separately before being blended just before bottling. Grapes are whole bunch pressed and left overnight to settle in stainless steel tanks. The wine is then racked to 3rd fill French oak the next morning. The wine spent 10 months on its primary lees without any batonage. The wine doesn’t go through Malolactic fermentation to retain length in the wine. We used no commercial yeast or enzymes during the winemaking process.
We all have this inner instinct telling us what to do, and sometimes you really have to trust your gut to tell you what the right move is. I sourced grapes from special vineyards to use in this blend. I believe this is a great example of components that come together to create a wine that is greater than the sum of its individual parts. All the pictures on the label are in some way symbolic of trusting your gut to give you direction like a compass provides to a sailor and, like a bee, knows where it has to go to find pollen and make honey. The stamp is to emphasise our South African heritage.
100% Chenin Blanc
W.O Western Cape
Soil: Decomposed granite and Granite
Alcohol Vol%: 13%
Total acidity: 6.1g/l