The 2018 vintage for the Chenins was very similar to 2016 – extremely dry. Yields were 50% below normal, and the wines have incredible texture, depth and concentration as a result. We had to be careful not to pick too late to ensure that we captured healthy acidities to balance out the power of the vintage, and in both the Granite and Quartz Chenins we feel this was certainly achieved. The styles of these two Chenins are true to their terroirs – tight, long, flinty and some citrus notes on the Granite, and textured, grippy and packed with stone fruit on the Quartz.
Platter’s ****(*) 94/100
Amongst oldest vineyards on Paardeberg, deep soils allow dryland farming with minimal stress. Perfectly poised 2018 is chenin pared back, showcases the unfruity loveliness of variety: persistent saline acidity, crystalline minerality, only then a quince nuance, including slight (positive) bitter lift.
Christian Eedes, Winemag.co.za, 95/100
From two 42-year-old parcels on the Paardeberg. A very expressive nose with top notes of potpourri and hay before citrus and peach. The palate has lovely fruit concentration, driving acidity and some phenolic grip to the finish. Layers of flavour and great length. Yields were much reduced because of the drought, this leading to a wine of particular depth.’
Wine Safari Score: 96/100 Greg Sherwood MW
Produced from two 42-year-old parcels on the Paardeberg, the wine shows attractive sweet crunchy green fruits, massive palate concentration of green melon, sweet lemon and herb spice and a very long, plush, bon bon infused candied finish. Plenty of texture and mouthfeel but also a fabulously confident vein of steely Chenin acidity. Truly classy.
Grapes for our Granite Chenin were sourced from 2 parcels of sustainably farmed old vine, dry farmed Chenin Blanc bush vines planted in the decomposed Granite soils of the Paardeberg. The Vineyards are 42 years old. These very deep decomposed Granite soils tend to produce wines with great acidity and a flinty, stony aromatic profile.
Grapes were first chilled in our cold room then pressed whole-bunch and the juice allowed to settle overnight. Minimal SO2 is added and, as with all our wines, no further additions are made. The juice is then racked to barrel for fermentation which is with indigenous yeasts and lasts for about 4 weeks. The wine is left in barrels, on its lees, until spring, during which time malolactic fermentation has completed. The barrels are racked and blended just before the following vintage and bottled unfiltered.
11 months in 3rd and 4th fill French oak barrels.