Though the 2017 growing season was dry, the Granite soils retain good moisture deep down, and the vines use this to retain a great freshness to balance the texture the wine has on the palate. The nose has aromas of yellow stone fruit and limes. The palate has a creamy texture, lifted by a zesty acidity, with subtle notes of elderflower and coriander spice, and flinty undertones. Ageing potential 10 – 20 years, this wine will show optimally if decanted when drunk within the first 3 years after bottling. Andrea Mullineux
First made in 2013, Granite has established itself as one of the best Chenins in the Cape, especially so in a vintage like 2017. Focused, floral and intense, with incredible grip and precision, creamy lees, stylish oak and good length. 2020-27.’ – Tim Atkin MW, SA Special Report 2018, 95/100
Amongst oldest vineyards in Paardeberg, deep soils allow dryland farming, minimal stress. Complex layers, grapefruit & almond in 2017, more minerality & saline acidity than 2016, shows unwavering refinement, assurance; chenin excellence. Platter’s 93/100
‘The 2017 Granite Chenin Blanc has a very well defined bouquet with a stricter and more linear set of aromatics that need more coaxing from the glass than the 2016. The palate is well balanced with a fine bead of acidity – perhaps a more refined version of the 2016 – and features veins of ginger toward the poised and quite persistent finish.’ – Neal Martin Report 2018, 92/100
‘A definite note of reduction before white peach and citrus, flowers and herbs in the background. The palate shows pure fruit, fresh acidity and a pithy finish. Quite lean and phenolic – seems shut down right now.’ – Christian Eedes, Winemag.co.za, 92/100
Grapes for our Granite Chenin were sourced from 2 parcels of sustainably farmed old vine, dry farmed Chenin Blanc bush vines planted in the decomposed Granite soils of the Paardeberg. The Vineyards are 40 years old. These very deep decomposed Granite soils tend to produce wines with great acidity and a flinty, stony aromatic profile.
Grapes were harvested between the 29th January and 6th February 2017 with a yield of 4 tons/ha (24HL/ha)
Grapes were first chilled in our cold room then pressed whole-bunch and the juice allowed to settle overnight. Minimal SO2 is added and, as with all our wines, no further additions are made. The juice is then racked to barrel for fermentation which is with indigenous yeasts and lasts for about 4 weeks. The wine is left in barrels, on its lees, until spring, during which time malolactic fermentation has completed. The barrels are racked and blended just before the following vintage and bottled unfiltered.
11 months in 3rd and 4th fill French oak barrels.