Stellenrust ‘Naked Truth’ Chenin Blanc 2018

Stellenrust Naked Truth Chenin Blanc 2018 VinoSA

The nose shows typical oxidative whiffs of canned pineapple with a core of stone fruit. The palate elegant and understated with voluptuous Granny Smith apple and coated acidity from lees ageing, as well as a higher pH from warmer tank fermentation, giving it good mid-palate weight.

General Information

Grapes for this wine are harvested from a 41 year old vineyard on our Bottelary property. This vineyard plays very much different to any of our other Chenin vineyards as it is the only Chenin Blanc block which receives a majority of morning sun rather than afternoon sun. Block 28 is planted to North Eastern slopes of decomposed granite. The effect of the wind and sun is often overlooked in the direction of planting. Morning sun usually allows for slower ripening at lower temperatures and UV exposure rates leading to elegant wines with lively acidity and a touch of class. Often associated with the beauty of woman, not overshadowed by the make-up that she wears, morning sun vineyards can deliver big and bold wines but with serious finesse.

In the Cellar

As these decomposed granite slopes are on higher altitude vineyards, the grapes don’t often catch Botrytis. It is a toned down version of the usual rich style of Chenin Blanc produced by Stellenrust and a version truer to nature than to winemaker.  Grapes are harvested at optimum ripeness of about 22 Balling, allowed overnight skin contact and some skin fermentation without reducing the juice with sulphur – thus hyperoxidatively. The grapes are pressed and the juice drained into tank where it follows a natural fermentation in tank with wild yeasts. The wine stays on the fermentation lees for 7 months in tank. No Botrytis segment is added and no influence of oak used to enrich the wine. This is Chenin as Naked as it can be speaking for itself.

Vineyards

41 year old bush vines from Bottelary property planted to decomposed granite – dryland vineyards.

Time spent on lees in barrel

7 months in stainless steel

Food pairing

The delicacy of this wine and beautiful Chenin coated acidity, allow it to be paired with Thai green or red curry dishes as well as fresh summer salads begging for a whack of strong well matured cheese.

Technical Analysis

Alcohol:  14.2%
pH:  3.42
TA:  6.9g/L
RS: 2.2g/L

Stellenrust ‘Secrets and Lies’ Chenin Blanc 2018

Stellenrust Secrets and Lies Chenin Blanc 2018 VinoSA

The nose shows beautiful ripe yellow fruit supported by lime on the nose. These flavours carry forward to a palate of peach and apple, supported by refreshing acidity.

General Information

Grapes for this wine are harvested from a 41 year old vineyard on our Bottelary property. This vineyard plays very much different to any of our other Chenin vineyards as it is the only Chenin Blanc block which receives a majority of morning sun rather than afternoon sun. Block 28 is planted to North Eastern slopes of decomposed granite. The effect of the wind and sun is often overlooked in the direction of planting. Morning sun usually allows for slower ripening at lower temperatures and UV exposure rates leading to elegant wines with lively acidity and a touch of class. Often associated with the beauty of woman, not overshadowed by the make-up that she wears, morning sun vineyards can deliver big and bold wines but with serious finesse.

In the Cellar

As these decomposed granite slopes are on higher altitude vineyards, the grapes don’t often catch Botrytis. It is a toned down version of the usual rich style of Chenin Blanc produced by Stellenrust and a version truer to nature than to winemaker. Grapes are harvested at optimum ripeness of about 22 Balling, allowed overnight skin contact and the juice then drained to older 225 litre French oak barrels. Age of the barrels vary from 4 to 6 years. It is not about the oak, but the texture that these old barrels lend Chenin Blanc. A wild yeast fermentation in barrel can take up to 5 months to complete and total maturation time in barrel does not exceed 7 months.

Vineyards

41 year old bush vines from Bottelary property planted to decomposed granite – dryland vineyards.

Time spent on lees in barrel

7 months in 100% French oak, 4 year old barrels

Food pairing

The delicacy, yet richness of this wine, allows it to compliment a wide array of dishes. As it is not that heavily wooded, it can be enjoyed in summer time as a good alternative to Sauvignon Blanc – the morning sun carries good acidity and freshness in these wines. It can also be paired with more flamboyant food as foie gras or confit of duck.

Technical Analysis:

Alcohol: 13.6%
pH: 3.21
TA: 7.3g/L
RS: 3.9g/L

Stellenrust Clement de Lure MCC NV

Stellenrust Clement de Lure MCC VinoSA

General Information

Methode Cap Classique has become a very strong category in the new age of South African winemaking but very few attempt to push and break the boundaries of traditional champagne styles of these wines. Most MCC wines in South Africa are based on champagne varieties and a plethora of styles are overlooked. Being known as one of the top producers of the Loire variety, Chenin Blanc, it was only apt that our MCC was inspired by Cremant de Loire styles of bottle fermented sparkling wines.

Vinification

Grapes are selected from specially grown vineyards in the Bottelary and Helderberg wards of Stellenbosch: Cabernet Franc from the Helderberg and Chenin Blanc and Chardonnay from the cooler Bottelary Hills. Chenin Blanc and Chardonnay are picked at 18 Balling and Cabernet Franc a bit riper at 20 Balling to avoid excessive green and leafy notes in the wine and to allow a bigger contribution of riper red cherries and berries, yet retaining freshness and purity.

Bunches are pressed whole over a 3 hour pressing cycle. A new inertys press was introduced which ensures bunches are protected with inert gas during the whole bunch pressing cycle. The Chenin Blanc is tank fermented with wild yeasts and kept on the fermentation lees for 7 months. The Chardonnay and Cabernet Franc are also wild yeast fermented but in 3rd and 4th fill French oak barrels. After 7 months lees ageing, it is blended with the Chenin Blanc, fined and made bottle ready.

A special yeast culture is grown over a 1 week period and the wine re-inoculated with residual sugar when bottled with a crown cap closure. Second fermentation in the bottle is securely monitored and pressure gauged over a 4 week period. After the fermentation has been completed, the wine is matured at least 18 months in the bottle on fermentation lees with frequent riddling, prior to disgorging and corking. The sparkling is finished off with cork and allowed another 3 months to settle prior to release.

Vineyards

34 year old Chenin Blanc vineyards (bush vine), decomposed granite, Bottelary
12 year old Chardonnay vineyards (trellised), sandy soil, Bottelary
18 year old Cabernet Franc vineyards (trellised), decomposed granite, Helderberg

Time spent on lees

8 months after first fermentation in tanks and barrels and 18 months after second fermentation in the bottle

Food pairing

A wine for any celebratory occasion. It pairs excellently with fresh oysters with a cranberry dressing or spicy seafood dishes and proves to be great company for fresh garden salads with a coriander twist.

Technical Analysis

Alcohol: 12.2%
pH: 2.98
TA: 7.8g/L
RS: 5.8g/L

Stellenrust The Mothership Chenin Blanc 2018

Stellenrust The Mothership Chenin Blanc 2018

The nose shows top notes of hay and dried herbs before pear, white peach, lemon plus a hint of leesy complexity. The palate is medium bodied and well-proportioned with a nice energy about it – good fruit definition and driving acidity, some spicy bite to the finish. 95/100 Christian Eades WineMag

The wine shows intense white peach and pear drop on the nose which carries forward to a stone fruit palate supported by clean mineral lines and a lees coated acidity. A great accompaniment to Thai green curries or spicy Indian dishes served with buttered naan bread. Also a go-to wine for seared black pepper crusted tuna on fresh garden leaves.

After reaching tremendous international and local success with Stellenrust, owners Tertius Boshoff and Kobie van der Westhuizen decided to take things back to their roots to create wines without boundaries. The old Bottelary cellar was reinstated and the birth place of the first artisan wines created by a passion for old vineyards and special sites. The Artisan winery allows us to free our spirits and make wines as natural as possible and as true to nature as we can.

In the Vineyard

Chenin blanc is not only widely recognised as a ground breaking grape for South Africa, but also for the ArtiSons – producing a Chenin Blanc from the 1964 old bush vines planted to decomposed granite in the Bottelary hills were a ticking time bomb and the result from these dryland vineyards is The Mothership.

Vinification

Grapes are picked between 22 and 24 Balling and allowed between 6 to 12 hours skin contact. It is drained into foudre and concrete eggs for a slow wild yeast fermentation and blended after completion to concrete eggs for gross lees maturation of up to 12 months. 100% Chenin Blanc from a 1964 Bottelary vineyards.

Residual sugar: 3.3g/L
pH: 3.18
Alcohol: 13,4%
TA 7.5g/L

Stellenrust Chenin 2017 3 Pack

Stellenrust Chenin 3 Pack 2017 VinoSA

One bottle of Naked Truth 2017. One bottle of Secrets and Lies 2017 and one bottle of Indecent Obsession 2017.

The Naked Truth – an expression of Chenin Blanc’s sincerity, untouched by any winemaking intervention. The juice is not sulphured and is allowed to pick up oxygen producing more of the yellow stone fruit the grape variety is so well known for. The nose is distinct with canned pineapple supported by more yellow aromas with oxidative notes. No residual sugar or wood was added and the wine finished wild yeast fermentation in tank. Chenin Blanc as naked and unadorned as it can be.

Secrets and Lies – barrel fermented, this Chenin Blanc showcases the normal treatment of partial reductive handling of juice in the winery. The fermentation happens with wild yeast in two and three year old French oak barrels. The oak influence is minimal and supports, by means of a vanilla backdrop, the rich tropical flavours Chenin can produce. A tinge of botrytis adds a touch of sun-kissed ripeness to a dry wine.

The Indecent Obsession – a reflection of the winemaker’s obsessive desire to create big, bold and opulent wines from Chenin Blanc. The grapes are carefully transferred with the juice finishing fermentation in newer French oak barrels. Furthermore, a larger proportion of botrytis grapes are blended into the equation. This boosts the residual sugar to a rich and ripe level delivering unctuous candyfloss, peach and apricot flavours with a lingering aftertaste.

 

Stellenrust Eight Pillars JJ Hand Made

Stellenrust Eight Pillars VinoSA Doing our part

“From Stellenbosch, Swartland and 30 year old Piekenierskloof vines, 2015 is powerful but shows restraint too, floral delicacy to spicy fruit & peppery oak, impressive persistence.”
Winnie Bowman – Cape Wine Master

After reaching tremendous international and local success with Stellenrust, owners Tertius Boshoff and Kobie van der Westhuizen decided to take things back to their roots to create wines without boundaries. The old Bottelary cellar was reinstated and the birth place of one of the first artisan wines created by a passion for old vineyards. The Eight Pillars refer to the eight grape varieties used in the blend. 4 of which believed to be the sexy future of SA wine and 4 the foundation stones of the Stellenbosch wine industry paying homage to our past.

In the vineyards

The grapes are harvested from a combination of older bush vines – all 30 years plus. Syrah, Bordeaux grape components and Pinotage from Stellenbosch, Grenache from Piekenierskloof and Cinsaut and Carignan from the Swartland.

In the cellar

Grapes are picked between 24 and 26 Balling, – NO crushing of the grapes is allowed and wild yeast fermentation techniques applied. 34% is whole bunch fermented. The wine is then drained from the skins through a gravity drip system to the bottom of the cellar where the barrel room is. Here it finishes malolactic fermentation and ages for about 18 months in 20% French oak, where after the best barrels are selected, blended and put back into barrels for another 6 months.

Blend

56% Shiraz, 11% Carignan 11% Grenache, 8% Cinsaut, 5% Cabernet Sauvignon, 4% Merlot, 3% Cabernet Franc, 2% Pinotage

Tasting notes

This wine offers white pepper spice and some lifted violet notes on the nose with a dark brooding undertone. These flavours carry forward to a spicy palate, with some gamey notes at first followed through by a structured velvet aftertaste crafted by the Bordeaux varieties.

Foodpairing

This JJ Handmade Reserve will compliment North Indian Curries or other spicy dishes; the Pinotage evident enough to balance strong food flavours.

Technical Analysis

Alcohol:  14.4%
pH:  3.55
Total Acidity:  5.7g/L
RS: 2.2g/L

Stellenrust Timeless 2014

Stellenrust Timeless 2014

The grapes used for this wine are harvested from a combination of trellised Cabernet Sauvignon, Merlot and Cabernet Franc vines from the Helderberg, Bottelary and Devon Valley areas.

After harvesting, the grapes were crushed and allowed to cold macerate for anything between 2 – 4 days. The juice is inoculated with French yeast strains and fermented on the skins for at least 14 – 20 days with periods of hotter fermentation (29°C) and periods of colder fermentation (20°C). This does not only create a larger extraction of fruit and tannin, but also an array of flavours through different fermentation temperatures. The Cab Sauv and Franc and Merlot partially finish malolactic fermentation in barrels and are matured separately on the fermentation lees for 18 months after which it is blended and allowed another 6 months blended barrel maturation time.

Alcohol : 14.3 %vol
pH : 3.47
RS : 2.5 g/l
Total Acid : 6.2 g/l

Stellenrust Chenin d’ Muscat 2015

Stellenrust Chenin d’ Muscat 2015

The vines are located on the Stellenrust Bottelary property. It is a mixture of over 50 year old Chenin blanc bush vines, and over 70 year old Muscat de Alexandrie trellised vines. Grapes are allowed to contract botrytis, before being harvested. For this reason, the Muscat is only harvested in May after the first winter rains, where picking normally stops at the end of March in Stellenbosch.

About The Harvest
Grapes are picked between 36 – 40° Balling.

In The Cellar
Grapes are crushed and some skin contact allowed for extraction. The juice is taken directly to barrels and fermented naturally over a period of 2 to 3 weeks. The Chenin Blanc and Muscat ferment separately and the wine blended after a period of 12 months in barrel.

This noble late harvest is based on a legacy of winemaking continued in modern times with strong family winemaking traditions brought forward in every bottle of Chenin d’ Muscat. This natural sweet wine is the only wine still carrying the original 1928 label.

Alcohol : 11.0 %vol
pH : 3.4
RS : 118.2 g/l
Total Acid : 8.7 g/l

Stellenrust After Eight Shiraz 2015

Stellenrust After Eight Shiraz 2015 VinoSA

It is clear from the nose where the wine got its name. The concentration of violets, black pepper, blue berry and mint from that small spot of the vineyard oozes out of the bottle. A true reflection of site with fresh acidity supporting lush fruit and mint chocolate spice. This After Eight Shiraz is to be enjoyed preferably after 8 (am or pm – you choose) with anything from mint chocolate to rack of lamb or a thick cut steak.

The grapes are harvested from a 18 year old trellised Bottelary vineyard planted next to a row of Eucalyptus trees – see google maps picture for explanation. Phenolic profiling was done throughout the vineyard and 0.2ha isolated where pepper, violets, blue berry and mint flavours are at a peak level.

Grapes are picked between 24 and 26 Balling only from the 0.2ha isolated site, 26% is whole bunch fermented. The wine is then drained from the skins through a gravity drip system to the bottom of the cellar where the barrel room is. Soft basket pressing is done and 8% fresh stalks reintroduced in the pressing cycle to balance tannin and colour. It finishes malolactic fermentation in barrel and ages for 18 months in 50% new French oak and 50% older oak.

Residual sugar: 2.3g/L
pH: 3.55
Alcohol: 14.5%
TA 5.6g/L

10% discount on a case of 6!

Stellenrust

Tertius-winemaker-sm

Stellenrust was established in 1928 and has ever since produced some of the most superb quality wines that the Stellenbosch region from South Africa can offer. It consists of about 400ha (200ha planted) of which half is stretched over the Golden Triangle area of Stellenbosch, internationally recognised for some of the best red wine soil in South Africa. The other half is situated high up in the Bottelary Hills, renowned for its cool climate and late afternoon sea breezes swooping in from Cape Town to nurture both excellent white and red wines.

This is one of the largest family-run Stellenbosch properties – two properties, really: half the 200-plus hectares are in the Helderberg Golden Triangle not far from the town, the other half in the Bottelary Hills. Some 150,000 cases are produced in a number of bot­tlings under their own label (from a wide range of varieties, rather more black grapes than white), other grapes are sold off, and various wines appear under the labels of clients. In fact, although the farm was established in 1928, the own-label is a newish idea, with some Stellcape Vineyards wines (initially vinified elsewhere) marketed since 2003. Then the name of the family farm, Stellenrust, was used for the main ranges. The “boutique­-style” wines are made in a converted milk shed on the Bottelary property, and the larger­ volume ones at a large facility in Stellenbosch. Owners Tertius Boshoff and Kobie van der Westhuizen are responsible for winemaking and viticulture, respectively.