Chenin Blanc

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The grapes were harvested between 22° and 23.5° Balling and picking was done in the early morning to ensure that the grapes arrived cool at the cellar and pressed immediately. The free run and light press juice was separated from the rest. 60% of the juice was fermented in stainless steel tanks. After inoculation, the fermentation temperature was kept at around 12°C for 3 weeks. 40% of the Chenin blanc underwent barrel fermentation in 10% new, 30% 2nd fill, 40% 3rd fill and 20% 4th fill 400 litre French Oak barrels.

Grapes come from a selected low-yielding vineyard block located on a Swartland farm, with soils of deep red Oakleaf and Hutton, which boast above-average water-holding capacity. These soils contribute to adding depth, structure, and fullness to the wines, while the vines benet from the cooling sea breezes of the Benguela current. Budburst took place on average 10 days earlier than with the 2022 harvest. A week before budburst we had a cold spell, which led to a slower, more even budburst. Perfect weather conditions during the initial stages of growing season were favouring growth, flowering and fruit set. Little to no wind during flowering lead to better set. The Swartland got its normal dose of February heat, which pushed the Chenin blanc grapes to ripen faster – I dubbed 2023 vintage the Valentine’s harvest, because everything wanted to be picked around the 14th of February.

The wine was matured in barrel for 8 months before being blended and bottled.