This QUARTZ Chenin has a citrus blossom nose. The palate has some mineral, saline character and a spicy pepperiness. There is a lively acidity with a fresh grapefruit pithiness, a focused mid-palate and a phenolic grip on the finish . Ageing potential 10 – 20 years. This wine will show optimally if decanted when drunk within the first 3 years after bottling. Andrea Mullineux
95/100 Greg Sherwood MW
From a single 37-year-old vineyard on the Kasteelberg. This youthful wine is steely, tighter and more mineral with dried herbs, lemon grass, apple peel, pithy green fruits and crunchy orchard fruits nuances. Broad and fleshy, a very harmonious mid-palate dominates with the fruit / acid / mineral balance beautifully integrated and seemless. Lovely vein of acidity with impressive generosity and appeal.
Platter’s ****(*) 94/100
Rare concentration of quartz in this single Kasteelberg block, stones reflect sunlight into the canopy, aiding ripeness without sugar increase. Fine 2018 reined-in fruit, linear, with terse seam of minerality. Same vinification as chenin sibling to emphasise site: wholebunch, natural ferment, older 225L/500L barrels, unfined/filtered.
Christian Eedes, Winemag.co.za, 94/100
From a single 37-year-old vineyard on the Kasteelberg. A top note of dried herbs before citrus and green apple. Lean and linear on the palate with “nervy” acidity and a pithy finish.’
Quartz Leliefontein (from the other great Swartland mountain, Kasteelberg) came as something of a relief: fine, but less tense; broader, more outgoing, the core of sweet fruit (more yellow, peachy) more obvious in youth. Yet its charm also has a vital finesse.
Grapes for our 2018 Quartz Chenin were from a single parcel – Leliefontein – of sustainably farmed 37 years old vines planted in a quartz kloof on the Kasteelberg. This parcel of Chenin gives the best expression of this quartz terroir – fresh minerality with lovely texture.
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.