Chenin Blanc Reserve

Lobster. Turkey with cranberry sauce

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. Grapes were sourced from low yielding 17-year-old bush vines located between Malmesbury and Darling in the Swartland. The soils are decomposed granite ensuring the roots to penetrate deep in search for water - this is detrimental for dryland farmed vineyards and is characterised by producing wines which shows great vibrancy and minerality.

Wine was barrel matured for 11 months before it was blended and bottled.

Hand harvesting occurred at optimal ripeness when the grapes were at 23.4° Balling. Picking was done in the early morning and transported in a refrigerated truck to ensure that the grapes arrived cool at the cellar. No enzymes were used for juice settling and 80 % of this wine was natural fermented in first fill 400-litre French oak barrels and the rest was inoculated with yeast in second fill and third fill French oak barrels.

Travelling through the Swartland on the back of a truck, heading towards an auction, a Nguni cow knew a beautiful vineyard when she saw one and jumped off. She was appropriately named Survivor when the grower found her grazing in his vineyard. Pierre Wahl excels at creating powerful and elegant wines, choosing to showcase the cultivar’s fruit characteristics, embraced by an old-world elegance in structure and texture. A masterfully crafted fine wine brand that speaks to inner strength, roots, character and refined taste.