100% Chenin Blanc. Given the size of the Swartland appellation, there is, understandably a fairly wide array of expressions when it comes to Chenin Blanc. This wine hones them all into one complete expression.

92 Vinous
The 2022 Chenin Blanc (Swartland) is whole cluster pressed and matured in 1,000-liter Oval Austrian vats for 11 months. The very precise nose has lemon thyme and light red apple scents, with just a touch of orange rind in the background. The palate has a lovely texture with a slightly resinous mouthfeel, yellow fruit mixed with ginger and marmalade, and a light twist of bitter lemon lending tension on the finish. Fine length. A very classy Chenin. – By Neal Martin on August 2023

Our Tasting Note: Med/med- lemon yellow color. A very layered and complex medium+ nose of green apples, lemon citrus and rind, lanolin, cardamom and white pepper spice, with hints and saline minerality. Medium bodied with med+ acids that are brisk and mouthwatering, medium+ palate intensity and a long, energetic finish.

Vineyards: This wine focuses solely on the beauty of Chenin Blanc grown on granite; from two sites on the Paardeberg. Both vineyards are roughly 37km from the West Coast. The first site is situated on a hilltop on the northwestern extreme of the Paardeberg, and was planted in two phases; the first being in 1971, and the second in 1979. These outcrops of decomposed granite were forced to the surface by dolomite extrusions many years ago. It contributes to a sense of tension and acidic grip in the final wine. The second vineyard, Jakkalsfontein, was established in 1983, on a north-facing slope. It features old bush vines, planted on fairly stony decomposed granite. This rocky subsoil carries generous depth, below which is a water-retentive layer of clay.

Winemaking: After being harvested by hand, grapes were chilled overnight at 8C. In the cellar, whole clusters were sorted and pressed with a delicate champagne-cycle, and then allowed to settle overnight. The juice was transferred to 1000L oval Austrian oak foudres for fermentation. Lighter, more fluid lees elements were retained in the juice during fermentation, significantly increasing turbidity levels. No enzymes were added during pressing, and minimal sulphur was used throughout vinification. Only native yeasts were involved in the making of our wines, and most of the batches only saw sulphur for the first time just before bottling in January. This wine features some truly outstanding natural acidity, so we prevented malolactic conversion, as this would only serve to obscure that brightness. We also refrained from any batonnage (for the same reason). The final wine was matured sur lie for 11 months in 1000L oval Austrian oak vats at 6-8C.