Barbary Fictions Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

One sight: Bottelary; one grape: Chenin blanc. Hailing from a 1972 planted, ragged, hilltop vineyard in the Bottelary ward around 300 meters above sea level, on Mooiplaas farm. This vineyard faces northwest, but luckily cool winds from Table Bay blow up through the valleys, through the fynbos that surrounds this old block and through the vines themselves. This vineyard moves slowly and requires patience in harvest time to capture at its best moment.

Wines were bottled in December after having spent 11 months in barrel with no racking or fining.

Grapes are hand picked and cooled overnight. The following morning they are put into the press and pressed as whole bunches. No sulphur, yeast, acid, enzymes or water were added. Very cloudy juice was transferred to neutral oak barrels, with only the heaviest of solids left behind. Fermentation took place over 4 weeks, after which about half of the barrels completed malolactic fermentation. In Autumn wines were sulphured for the first time.

The profoundest facet of wine, beyond its flavour, is when and where it can be utterly unique - otherwise all the wine in the world might as well come from a single factory in France (or Taiwan). Angus Paul Wines looks to identify that which makes South Africa unique; combining its old rocks, atavistic gees and quasi-indigenous varietals to produce wines that could only come from the windy Cape. Chenin blanc and Pinotage take the lead roles in the winery - along with a small but genuine supporting cast of other grapes - where they are left untampered to bear the transcription of the sunshine, soil and soul of the Western Cape.