Old Vine Project Chenin Blanc, Waterford Estate
From vines planted in 1966, Waterford's Chenin Blanc carries the Certified Heritage Vineyards seal of South Africa's Old Vine Project.
The colour has a lovely soft yellow/green hue. The main aromas are white pear and pithy grapefruit, followed by elements of peach pip, light honeycomb and soft floral notes. The mouth-feel is layered and smooth but holds a tremendous amount of mineral flavour and depth. The concrete egg fermentation drives purity and minerality which creates a lovely fresh and soft “sweet fruit” finish, on the palate.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
2.6 g/L
pH
3.60
ACIDITY
5.4 g/L
ORIGIN
South Africa
WINEMAKER
Mark le Roux
VARIETY
Chenin Blanc
FINED USING
Bentonite
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
Good winter rains but still below the long term average. The region experienced a few odd warm days during winter as well as snowfall during late winter/early Spring. The rain helped with the increase of dam levels. These conditions also prepped for good, even budding to start the growing season. During ripening, an odd heat wave was experienced. Overall lovely warm days and cooler nights allowed for perfect ripening and earlier picking dates. This resulting in lovely fresh flavoured and rich wines with relatively low alcohol levels.
Vinification details
The wine is fermented and aged in concrete eggs.
Tasting videos
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A very lightly wooded Chenin, which shows quince and green apple flavours, impressive zip, freshness and palate length.
Tim Atkin MW
Old Vine Project Chenin Blanc, Waterford Estate
From vines planted in 1966, Waterford's Chenin Blanc carries the Certified Heritage Vineyards seal of South Africa's Old Vine Project.
The colour is a lovely soft yellow, with aroma’s of white pear and pithy grapefruit, followed by elements of peach pip, honey comb and soft floral notes. The mouthfeel is delicate and smooth but holds a tremendous amount of mineral flavour and depth. A lot of stone fruit and minerality to be found on the palate, with the finish being lovely fresh and almost “sweet fruit” sensation.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
2.3 g/L
pH
3.51
ACIDITY
4.5 g/L
ORIGIN
South Africa
WINEMAKER
Mark le Roux
VARIETY
Chenin Blanc
FINED USING
Bentonite
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
Drought is still playing a huge part on the vintage, with a dry and warm winter hindering the dormancy period which is vital for even growth and survival, Chardonnay being most affected resulting in only a 50% yield this vintage. Across the board the winery experienced an average of 30% drop in yield. Berries at harvest time were tiny and highly concentrated in flavour, and due to relatively cool and dry summer weather, the wines also ended up with low alcohols and softer acidities.
Vinification details
To best preserve purity of fruit, berry bunches are hand-harvested in the early morning and whole bunch pressed directly to concrete eggs for natural fermentation and maturation. The concrete eggs are neutral in flavour and allow the wine to remain vibrant and to express itself fully.
Contact us to discuss
Old Vine Project Chenin Blanc, Waterford Estate
From vines planted in 1966, Waterford's Chenin Blanc carries the Certified Heritage Vineyards seal of South Africa's Old Vine Project.
2018 is the maiden vintage of this wine. Showing wonderful purity and elegance with flavours of peach, oral honey and pithy stone fruit. The very well-textured palate displays fruit complexity and creaminess.
Technical analysis
ALCOHOL
13.7 %
RESIDUAL SUGAR
2.8 g/L
pH
3.51
ACIDITY
4.9 g/L
ORIGIN
South Africa
WINEMAKER
Mark Le Roux
VARIETY
Chenin Blanc
FINED USING
Bentonite
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
2018 was another tough vintage for South African wineries as severe drought conditions continued. Early ripening varietals were more affected as they are harvested in the middle of summer, with later ones being hardier during this period. Whites have surprised with good freshness and the reds show great promise with lower alcohols.
Vinification details
To best preserve purity of fruit, berry bunches are hand-harvested in the early morning and whole bunch pressed directly to concrete eggs for natural fermentation and maturation. The concrete eggs are neutral in flavour and allow the wine to remain vibrant and to express itself fully.
Contact us to discuss