Stellenbosch Old Vines Chenin Blanc

The vineyards were harvested by hand from 28 January to 11 February 2020. The fruit was picked at 21.9 - 22.1 ̊B before being chilled overnight at 8 ̊C. In the cellar, whole clusters were sorted and pressed with a delicate champagne-cycle. No enzymes were added during pressing, and minimal sulphur was used throughout vinification. The fruit from each vineyard was fermented and matured separately, and it is only during final blending that it is decided how much of each component will make it into the final wine. A small portion of fruit was fermented on its skins to enhance grip and complexity. The rest of the fruit was pressed, and juice was allowed to settle overnight. No yeasts were added during fermentation, as only native yeasts were involved in the making of our wines.

South African Chenin Blanc can be expressed in so many ways, that, in some senses, a blend is the only way to touch on them all. The Damascene Stellenbosch Old Vine Chenin Blanc is a blend of fruit from three sites in the Bottelary region: Sonop, Houmoed, and Mooiplaas. All three sites are situated on hilltops. The Sonop block was planted in 1982 on a slope of shale situated at the north-eastern extreme of the mountain range. It contributes to the minerality, austerity and acidic grip in the final wine. Houmoed’s extremely steep west-facing slope features old bush vines planted into the Greywacke soils. These old vines (planted in 1972) add to the intense concentration of the component. Lastly, we farm a block at the very top of Mooiplaas, overlooking False Bay and Table Bay. This vineyard was planted in 1980 on a granitic outcrop with boulders dramatically strewn throughout the block. The cool west-facing slope delivers vibrancy and freshness to the final wine.

Roughly 30% of the way through fermentation, the grape must was transferred to second- and third-fill French oak barriques, followed by 11 months of sur lie barrel maturation.