Winemaker Notes
The ripest of the three wines, Block W's granite derived soils and wind exposed position overlooking False Bay have resulted in a powerful wine, all muscle and structure. The angular, bold texture of this wine is enhanced by flavors of panacotta, custard powderand hints of wild flower aromatics.
Professional Ratings
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Wine Spectator
This distinctive white shows a wide range of yellow apple, white ginger and quince notes, with intriguing blanched almond, Brazil nut and dried citrus peel flavors slightly reminiscent of Sherry. Very fresh and energetic, showing no oxidation. A lovely combination of ripeness and cut. Only available in 3-pack with other Single Vineyard Series bottlings. Drink now through 2020.
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Robert Parker's Wine Advocate
The 2013 Single Vineyard Chenin Blanc Block W is apparently the ripest fruit of the three single-vineyard releases, derived from granite soils in an exposed windy site. Hence the alcohol here is 14% compared to 12% for the Block A and 13.5% for the Block S2. It has a mineral-rich, apricot blossom and brioche-scented bouquet that is very well defined so that the alcohol is unnoticeable. The palate is very well balanced with an effervescent entry, orange sorbet and apricot at its core with a vivacious citrus finish with a dash of spice. Superb.
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.