2017 | Alheit Vineyards | Hemelrand Vine Garden

This is a slow ripening site, resulting in full flavor and high acidity. This wine exemplifies the push and pull between those two elements. The nose is exotic, the palate is bracing.

Reviews:

• Wine Enthusiast: A blend of 26% Chenin Blanc, 26% Chardonnay, 23% Roussanne, 21% Verdelho and 4% Muscat, this opens with initial aromas of toasted apple, spiced pear, peach pit and pie crust, with a hint of singed orange peel in the back. The medium-bodied palate shows good fruit richness graced with a lovely toasty overlay. It sounds decadent, but superbly bright and vibrant acidity and a saline freshness on the finish keep it all in balance.

• Wine Spectator: Ripe, yet vibrant and zesty, with spice and mineral details lacing the flavors of persimmon and Asian pear. Intense acidity keeps everything intact and gives this a bit of firmness midpalate, where the mouthwatering, mineral-infused finish takes over. Chenin Blanc, Chardonnay, Roussanne, Verdelho and Muscat.

Producer Information

Alheit Vineyards is a South African wine producer located in Hermanus. It was founded in 2010 by wife and husband Suzaan and Chris Alheit and today, produces a collection of white wines predominantly from the Chenin Blanc grape variety. The flagship of the Alheit portfolio is the Cartology, a Chenin Blanc-based blend with a small portion Sémillon. Parcels for this wine are dry-farmed bushvines that are at least 35 years old. Fermentation lasts between 3 weeks and 11 months prior to at least 12 months aging on lees in tank. Other notable wines in the collection include the Nautical Dawn, Fire by Night and the Hereafter Here, all of which are Chenin Blanc-based wines. Grapes are sourced from various vineyards throughout the cape as well as the estate in Paardeberg. All vines are dry-farmed with no supplementary irrigation. This keeps the vines under slight water stress to produce grapes with concentrated flavor compounds. All grapes are hand-picked to preserve integrity. In the winery, minimal intervention is applied with no enzymes, acidification or sulfur additions prior to fermentation. Wild yeasts from the vineyard and winery are employed for fermentation with the wine kept on lees for around twelve months. Strictly no new oak is sourced for the barrel-aging process.

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