Alheit Cartology 2015 Front Label
Alheit Cartology 2015 Front LabelAlheit Cartology 2015 Front Bottle Shot

Alheit Cartology 2015

  • RP93
  • WS92
750ML / 0% ABV
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  • RP94
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750ML / 0% ABV

Winemaker Notes

This wine is intensely flavoured; ripe pear, honey and limey citrus come to mind. There are herbal/floral notes too - spearmint and lime leaf. As with all Alheit's 2015’s, the natural acid is a treat.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Chris Alheit told me that at present, the 2015 Cartology Bush Vines comes from nine vineyards. It offers complex and quite arresting aromas of walnut, wax resin, linseed and smoke that blossom in the glass, always as much an intellectual proposition as a sensory one. The palate is well balanced with superb balanced, very saline in the mouth, evoking images of the sea, fanning out with citrus fruit mixed with hazelnut and Chinese five spice. This is yet another killer wine in the Cartology series since 2011.
WS 92
Wine Spectator
Gorgeous, with rich lemon curd, shortbread and white peach notes contrasted with racy quinine, verbena and white ginger flavors. The long finish ripples with minerality and clementine zest. Shows terrific range and length. Chenin Blanc and Sémillon. Drink now through 2025. 1,813 cases made.
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Alheit

Alheit

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Alheit, South Africa
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Chris & Suzaan Alheit are a husband and wife team. They have traveled and worked harvest together in California’s Napa Valley, Western Australia, St Emilion, the Clare Valley & the Mosel River. Their love for adventure overseas has led them to New Zealand, Languedoc, Rousillon, Provence, the Northern & Southern Rhone & the Cyclades in Greece. They have a tremendous amount of respect and admiration for the great wines of Europe, a place they consider to be the heartland of truly fine wine. They strive, in their winemaking, to apply lessons learnt in Europe to what they do in the Cape. Alheit is based on Hemelrand, a beautiful mountain farm situated high on the Hemel & Aarde Ridge in Walker Bay. This rugged piece of fynbos covered land belongs to Hans & Mary Anne Evenhuis. Complete with stone buildings, Hemelrand is planted to an olive grove, lavender fields and a very exciting young vineyard. The Alheit’s aim is to make wines that have a fine form and are not bulky. The result is finely crafted wines that have ample power, but no excess weight – something akin to a gymnast, rather than a sumo wrestle. The Alheit’s are absolute minimalist in their winemaking approach. Grapes are whole bunch pressed. No enzymes, sulphur or yeast are used. The grapes undergo natural fermentation in old barrels with absolutely no new oak used. The first sulphur is applied in winter. The wines are not racked and they stay on the lees for ten months. They do not fine and filtration is used only if absolutely needed. The wine is held for seven months prior to release.
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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.

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

STC362737_2015 Item# 206264

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