This QUARTZ Chenin has a citrus blossom nose. The palate has some mineral, saline character and a spicy pepperiness. There is a lively acidity with a fresh grapefruit pithiness, a focused mid-palate and a phenolic grip on the finish . Ageing potential 10 – 20 years. This wine will show optimally if decanted when drunk within the first 3 years after bottling. Andrea Mullineux
Quartz-rich single Kasteelberg block, stones reflect sunlight into the canopy, aiding ripeness without sugar increase. All whites except Kloof Street made the same natural way for site to speak. 2017 wonderful fruit purity, sleek, poised, seamless. – Platter’s 93/100
‘The 2017 Quarts Chenin “Leliefontein,” matured for 12 months in neutral oak, has a very attractive bouquet not dissimilar to the previous vintage in terms of fruit profile, but perhaps with just a touch more delineation. The lightly spiced, well-defined palate offers crisp acidity and orange peel and dried mango flavors. A crushed stone element defines a finish that feels very long and satisfying. Superb.’ – Neal Martin Report 2018, 93/100
‘White peach and citrus plus some funky leesy character. The palate is richer than its counterpart above with layers of flavour, seemingly quite moderate acidity and a gently savoury finish. Has a slight rusticity about it which only adds interest to the drinking experience.’ – Christian Eedes, Winemag.co.za, 92/100
Grapes for our 2016 Quartz Chenin were from a single parcel – Leliefontein – of sustainably farmed 36 years old vines planted in a quartz kloof on the Kasteelberg. This
parcel of Chenin gives the best expression of this quartz terroir – fresh minerality with lovely texture.
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.