2011 | Alheit Vineyards | Cartology
2011 | Alheit Vineyards | Cartology is backordered and will ship as soon as it is back in stock.
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White Wine: 2011 | Alheit Vineyards | Cartology
Very pale, soft gold colour. Even when quite chilled and first opened, an inviting aroma. sharpness of quince plus the richness of just-ripe apricots, plus a mealy, leesy depth.
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Producer: Alheit Vineyards
Vintage: 2011
Size: 750ml
ABV: 14%
Varietal: Chenin Blanc
Country/Region: South Africa, Western Cape
Detailed Description
Detailed Description
Very pale, soft gold colour. Even when quite chilled and first opened, an inviting aroma. sharpness of quince plus the richness of just-ripe apricots, plus a mealy, leesy depth. The palate is a wonderful combination of tension and freshness with a creamy, nutty spread across the breadth and length of the palate. At this youthful stage, a little smoky and mineral and a very slight chew on the finish. Great concentration and length yet still so lively and a hint of saltiness on the finish.
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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Notice
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