Huilkrans 1.5L

Scallops, cooked egg dishes like quiches, frittatas and omelettes.

Oudam farm is an absolute treasure for us. We’ve been through many years here, highs and lows, triumphs, and heartbreaks. We love the people and understand the land. There is something very special about this place in the mountains - isolation, old vines, low rainfall, deep red sand over red clay. Huilkrans is made from old dry farmed Chenin parcels planted between 1974 and 1989 on a gentle southern slope at 450m above sea level. These big bushvines are wide planted (low density vineyards) with yields usually in the region of 1.5 ton/Ha.

The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further six months prior to bottling. Very simple, careful winemaking.

The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled (we like very cloudy raw juice) with no additions to the raw juice. Wild fermentation took place in foudres and also in old barrels of various sizes, mostly 400l. Fermentation lasted for about one month.

Alheit Vineyards is a family business started in 2010 by husband and wife team Chris and Suzaan Alheit. They met at Stellenbosch University, fell in love, travelled the world together, got married, then travelled some more. Eventually they settled on Hemelrand farm close to Hermanus and started their project. Our goals are simple. We want to make wines with a clear sense of Cape identity. We want to show that the Cape’s vinous heritage is worth celebrating and protecting. We love old vineyards. We love dry farming. We love bushvines. We think that “ordinary grapes” are in fact wonderful. We believe that great things are possible here in the Cape, and that we are now just scratching the surface of what can be done.