Wine of the week with Eamonn - CHENIN BLANC 2023
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BACKGROUND
Inspired by Cape Town’s radiant energy and creative demeanour, our
new premium offering - The Collector’s Reserve - is a unique range
specially crafted by our winemakers using only the finest grapes from
Cape Town’s best vineyards. To truly connect the Winelands and City,
we have handpicked prominent landmarks in Cape Town and
commissioned a vibrant Capetonian artist - Theo Vorster - to impart his
vision of these landmarks onto each bottle. This range has been
designed as a collector’s item for both wine and art lovers alike.
WHAT’S IN A NAME
The Company's Garden in Cape Town dates back to when fresh
produce and supplies were first provided to ships rounding the Cape.
Although originally a vegetable garden, it was not long before the first
Chenin Blanc vineyards were planted, and today, the Gardens are
recognised for their contribution to the Cape’s horticultural heritage.
The Chenin Blanc is a true tribute to these Gardens and the origins of
Chenin Blanc in the Cape of Good Hope.
THE VINEYARDS
The grapes were selected from two vineyards planted in deep soil with
formations of greywacke, rocky area, planted on South-Western and
Southern slopes with predominately East-West row-direction to
protect the grapes from direct sunlight. Vertical shoot-positioned trellis
systems were used with an excellent balance between growth and
production. The bunches were exposed to sufficient sunlight for
flavour development from an early stage of development.
THE WINEMAKING
The grapes were hand-harvested in the early morning. The juice was
cold-settled with regular lees stirring for three days before being
divided into different portions for fermenting. Of these portions 20%
was cold fermented in stainless-steel tank, racked after fermentation
and left on the fine lees for nine months, while 45% was fermented
and matured for nine months in a combination of new and older
French oak, 30% was fermented with an indigenous yeast culture in
barrels to add complexity, 3% was fermented in Amphoras on the
skins for flintiness and 2% was naturally fermented in barrels. All the
components were matured on the lees for nine months. Before
blending, a barrel selection was done to select only the best barrels
for this unique wine.
Inspired by Cape Town’s radiant energy and creative demeanour, our
new premium offering - The Collector’s Reserve - is a unique range
specially crafted by our winemakers using only the finest grapes from
Cape Town’s best vineyards. To truly connect the Winelands and City,
we have handpicked prominent landmarks in Cape Town and
commissioned a vibrant Capetonian artist - Theo Vorster - to impart his
vision of these landmarks onto each bottle. This range has been
designed as a collector’s item for both wine and art lovers alike.
WHAT’S IN A NAME
The Company's Garden in Cape Town dates back to when fresh
produce and supplies were first provided to ships rounding the Cape.
Although originally a vegetable garden, it was not long before the first
Chenin Blanc vineyards were planted, and today, the Gardens are
recognised for their contribution to the Cape’s horticultural heritage.
The Chenin Blanc is a true tribute to these Gardens and the origins of
Chenin Blanc in the Cape of Good Hope.
THE VINEYARDS
The grapes were selected from two vineyards planted in deep soil with
formations of greywacke, rocky area, planted on South-Western and
Southern slopes with predominately East-West row-direction to
protect the grapes from direct sunlight. Vertical shoot-positioned trellis
systems were used with an excellent balance between growth and
production. The bunches were exposed to sufficient sunlight for
flavour development from an early stage of development.
THE WINEMAKING
The grapes were hand-harvested in the early morning. The juice was
cold-settled with regular lees stirring for three days before being
divided into different portions for fermenting. Of these portions 20%
was cold fermented in stainless-steel tank, racked after fermentation
and left on the fine lees for nine months, while 45% was fermented
and matured for nine months in a combination of new and older
French oak, 30% was fermented with an indigenous yeast culture in
barrels to add complexity, 3% was fermented in Amphoras on the
skins for flintiness and 2% was naturally fermented in barrels. All the
components were matured on the lees for nine months. Before
blending, a barrel selection was done to select only the best barrels
for this unique wine.
