Alheit Hemelrand Vine Garden 2018  Front Label
Alheit Hemelrand Vine Garden 2018  Front LabelAlheit Hemelrand Vine Garden 2018  Front Bottle Shot

Alheit Hemelrand Vine Garden 2018

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

Winemaker Notes

This is a slow ripening site, resulting in full flavor and high acidity. This wine exemplifies the push and pull between those two elements. The nose is exotic, the palate is bracing. 

Blend: 26% Chenin Blanc, 26% Chardonnay, 23% Roussanne, 21% Verdelho, 4% Muscat

Critical Acclaim

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WS 92
Wine Spectator

An enticing, silky white, with papaya and lilac flavors emerging from the core, framed by coriander, yellow apple and sel gris notes. Hints of heather and cardamom add nuance, while bracing acidity keeps everything focused. Complex, but crowd-pleasing. Chenin Blanc, Chardonnay, Roussanne, Verdelho and Muscat.

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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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EPC54545_2018 Item# 706857

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