Straw in hue, it offers brilliant definition on the nose, with sublime yellow plum, lanolin, quince, crème fraîche and subtle nougat aromas, a judicious reduction binding the aromas together and lending focus. The palate is understated at first, opening with aeration to reveal dried mango, white peach, linseed oil, almond and ripe satsuma aromas. What I really adore is the seductive creamy texture and persistency on the finish. You immediately want to dive back in for another sip. Despite a bit of bottle age, you come away thinking that the 2013 is only on its opening chapter. Just a fantastic Chenin Blanc. 94 Neal Martin – Vinous Drink 2020-2045.
Perfumed peach stone fruits, green pear, quince, and lovely complex struck match flinty notes. Subtle smokey depth, pineapple, jasmine and supple soft texture. Very elegant with ultra fine musk and spiced apple richness. Wow, what a wine. True marriage of classism and precision (95/100). Greg Sherwood MW
The 2013 Growing season was full of surprises and most certainly lots of challenges. There were strong winds, high winds and the odd shower during harvest. The positive part of the season was the slow ripening of the grapes which led to phenolic ripeness translating into more complexity, lower alcohol and balanced fruit.
Western Cape, Elgin, Paarl and Darling. These Chenin Blanc vineyards range between 35 – 50 year old vines.
Winemaking and Vinification
- Regular visits to the vineyards and picked at optimum ripeness showcasing the terroir
- Picked in small crates and left overnight and left in cold room overnight to bring temperature down to around 10°C
- Following day 100% whole bunch pressing – slow, soft press of the bunches
- Juice straight to French oak barrels 500l – new to 3rd fill – for natural fermentation
- Every vineyard is kept separate to showcase the different terroirs.
- Because nature has already done the work, the winemaking process is kept as natural as possible with minimal interference.
- After natural fermentation has started, wine is kept on the lees as long as possible because that is where all the flavours are captured and where the ‘magic’ happens.
- Ian believes that if a vineyard is over 35 years it has its own story to tell and his job is to “bottle that story’.
- Bâttonage or lees stirring once a week.
- Wine stay in barrel 10 – 14 months.
“Even though it is the same cultivar, this is a terroir driven blend. We are blessed in the Western Cape to have diverse terroirs which can be used to blend a classic style wine that no one else in the world can do. Just before bottling, I compose the blend to highlight the the beauty of the specific vintage.” Ian Naudé.
This wine was released in 2013 and because of minimal interference and no additions, except for some sulphites, this classic wine has potential to age for 30+ years.