Winemaker Notes
Nose of green citrus and thatch, understated and haunting, very beautiful. Palate goes like this: Mineral, geoelectric storm of citrus oil and driving acidity, finishes with the arrogance of a matador flicking his muleta and driving the cold steel into your heart. This wine may lead to selfish behavior at the table.
Professional Ratings
-
Robert Parker's Wine Advocate
The Alheit Vineyards 2024 Swartland Fire By Night is drawn from vines planted in 1971 and 1985 on the estate Chris Alheit purchased in 2019, the only farm he owns in a region where land is difficult to secure. The wine is tense, linear and intensely mineral, with a firm salty edge that speaks directly of place. This site can produce broad, powerful wines, yet the intention here is precision and focus. That savory mineral imprint gives the wine structure and persistence. Swartland’s decomposed granite soils contribute to the wine’s hard-edged clarity and natural concentration.
-
James Suckling
Grapefruit rind, apples, pear skin and hints of fennel and crushed stones mingle in this medium- to full-bodied white. It’s textured but very fresh and bright. Creamy, minerally finish. From bush vines planted between 1974 and 1985. Drink or hold.
-
Vinous
The 2024 Fire by Night comes from granite soils in Paardeberg in Swartland, from vines planted between 1972 and 1985, the wine kept on the lees for 12 months. This has real complexity on the nose, with touches of beeswax and yellow fruit, just a hint of Clementine. Plenty of energy. The palate is fresh and vibrant, with a keen line of acidity, plenty of tension and quite minimalist on the finish in a good way. Less is more, as they say.
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.