Rudera Chenin Blanc 2003
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The wine that has helped Teddy Hall win the South African Chenin Blanc challenge three years consecutively, and make him South African Winemaker of the Year. Made in true Loire Valley style, the wine uses only the free-run juice from hand-selected grapes, and is barrel fermented with six months spent on the lees to gain richness and depth of flavor. When tasted, layers of concentrated fruit (citrus, quince, apricot, green apple, grapefruit) and floral flavors mingle on the palate, and culminate in a lingering, spicy finish.
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The Rudera range is small, and Teddy chose the varietals carefully, wanting to specialize and focus on just a few selections. Teddy wholeheartedly believes that both Chenin and Shiraz are the future of the South African wine industry, and feels that "South Africa can make wine that will be better, different, and more exciting than any in the world".
The name Rudera is plural for "broken stone" in Latin. As he believes that "Great wines are made out there in the dirt," Teddy felt that calling his range Rudera was the appropriate reference to terroir, as it is the foundation to create exceptional wines. He manages all the vineyards himself and gives the grapes individual vine attention to ensure optimum quality. Only the finest grapes are hand-selected and used for making wine. Teddy employs a "minimum manipulation" approach that lets the wine reach new levels through its own inherent quality.
Unquestionably one of the most diverse grape varieties, Chenin Blanc can do it all. It shines in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling and even as the base for fortified wines and spirits. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Somm Secret—Landing in South Africa in the mid 1800s, today the country has double the acreage of Chenin Blanc planted compared to France. There is also a new wave of dedicated producers committed to restoring old Chenin vines.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.