Vinum Africa Chenin Blanc 2002
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Vinification: 2002 was a curious vintage in Stellenbosch. A cooler summer than ordinarily, and an unusually high rainfall. Followed by a very hot end of season, which went on late. If it weren't for quite a bit of rot, one could almost have called it a great vintage for cooler-climate style wines. The quality was definitely there, it just needed some hard work to get to it. We green harvested, and subsequently cut-out rot prior to harvest. At harvest, all was hand picked as usual, hand selected and re-selected in the winery, so that only the real quality fruit got through. The flavours and the balance of the grapes that made the grade were truly excellent. Nature's balance…?
The grapes were de-stemmed, gently pressed in a pneumatic bag press, then the juice settled in chilled stainless steel tanks prior to fermentation, partially in small French and American oak Left on the lees for 4 months, with regular battonnage , ultimate freshness was preserved, whilst developing considerable complexity and depth in the wine. Bottled young, after 5 months maturation, the wine retains fruit and aromatic concentration: the exact qualities you'd expect from beautiful old vines.
Tasting Notes: The nose hints at the wonderful elegance of this wine. White petals, citrus crispness, gentle vanilla, spicy cinnamon. The palate unfolds layers of fresh lime, deep, abundant rich fruitiness, and tingling spices -all wrapped in harmonious notes of mellow French oak. In essence, it has immense personality. Aromatic, fresh, intense and fruity; a wonderfully balanced combination of the finer attributes of good Cape Chenin.
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.