Cape of Good Hope

Van Lill & Visser Chenin blanc

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standard courier: 3 working days

WLCOGHCHE19

R 355

Ready to ship   available 60 +

2019


Cultivar:

100% Chenin Blanc

Country:

South Africa

Rating:

95 Points - Tim Atkin

Specifications:

13.00% alc vol Sugar g/l: N/A
Type: White Wine Cellaring Potential: 8-12 years
Origin: Olifants River Appellation: Citrusdal Mountains

Tasting Notes:

Enticing stone fruit aromas - nectarine and peach with a tinge of honeyed almonds. The same flavours are apparent in the mouth where they are joined by a touch of green melon. Bright and vivid acid lifts the broad palate and keeps it fresh and vibrant, adding a pithy lemon zest nuance too. The weight and concentration of the fruit is impressive and the flavours linger. Beautifully balanced and rich.

GRANADILLA
GRANADILLA

GRAPEFRUIT
GRAPEFRUIT

LIME
LIME

FLINT
FLINT

The 2019 vintage yield was significantly up from the previous 2018 vintage, which had suffered 3 years of intense drought conditions in a row. Variable weather conditions during the flowering and fruit set period in October led to some uneven ripening, but moderate weather during the growing season resulted in good growth and denser canopies. Slightly cooler conditions leading up to harvest resulted in great fruit flavours and exceptional acids.

Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberg mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.

The wine spent 7 months on the lees before being blended and bottled in early October.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. 22% of the wine was fermented and matured in 300ℓ new French oak barrels (17% new, 8% 2nd fill), and the balance remained in stainless steel tanks.

Food pairing

Hard Cheese Pork Poultry White Fish
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