2024 Technical Specifications
Alcohol 12.7%
Residual Sugar 1.9 g/L
pH 3.15
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window three to five years from vintage; over a decade with careful cellaring
Region Stellenbosch
Soil Granitic, Greywacke, Shale
Elevation 325.0 meters
Harvest Dates 31 January to 6 February 2024
Sites Sonop, Houmoed, and Mooiplaas, Bottelary ward
Vine Age planted 1972, 1981, and 1982
Fermentation Vessels Oak Foudre
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 11 months
Oak Types Austrian oak
Barrel Size 1000L Austrian oak foudres
Bottling Date 05 December 2024
Contains Added Sulfites Yes
Production Details Blend of fruit from Sonop, Houmoed, and Mooiplaas in the Bottelary ward, with hilltop vineyards at 325-340m ASL. The 2024 season followed a cold, wet winter, then dry and hot conditions that advanced harvest by roughly two weeks and produced small, concentrated berries. Hand-harvested fruit was chilled overnight to 8C. Whole clusters were hand-sorted and pressed on a delicate champagne cycle, then settled overnight before fermentation in 1,000L Austrian oak foudres. All suspended lees were retained to maintain natural turbidity. No sulphur or enzymes were added during winemaking; most batches first saw sulphur just before bottling in December 2024. Malolactic conversion was blocked and no batonnage was performed. The wine matured sur lie for 11 months at 6-8C. Total production was 2,171 x 750ml and 75 x 1500ml.
Tasting Notes
Nose: gravel, chalk, lemon peel, herbal notes
Palate: white peach, white grapefruit, waxy texture, citrus zest, stony minerality
2023 Technical Specifications
Alcohol 13.67%
Residual Sugar 2.2 g/L
pH 3.48
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window three to five years from vintage; more than a decade with careful cellaring
Region Stellenbosch
Soil Granitic, Greywacke, Shale
Elevation 325.0 meters
Harvest Dates 13 February to 1 March 2023
Sites Sonop, Houmoed, and Mooiplaas, Bottelary ward
Vine Age planted 1972, 1981, and 1982
Fermentation Vessels Oak Foudre
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 11 months
Oak Types Austrian oak
Barrel Size 1000L oval Austrian oak foudres
Bottling Date 10 January 2024
Contains Added Sulfites Yes
Production Details Blend of fruit from Sonop, Houmoed, and Mooiplaas in the Bottelary ward, with vineyards at 325-340m ASL. Hand-harvested fruit was chilled overnight at 8C, whole clusters were sorted and pressed on a delicate champagne cycle, and the juice settled overnight before transfer to 1000L oval Austrian oak foudres for fermentation. Lighter lees were retained to create a dirty ferment. No enzymes were added during pressing, minimal sulphur was used, and most batches only received sulphur just before bottling in January. Only native yeasts were involved. Malolactic conversion was prevented and no batonnage was performed. The final wine matured sur lie for 11 months at 6-8C. Total production was 3,085 x 750ml and 85 x 1.5L.
Tasting Notes
Nose: gravel dust, dried herbs, white peach, butter toffee, apple
Palate: chalky texture, crisp apples, stone fruit, structured, concentrated
2021 Technical Specifications
Alcohol 13.27%
Residual Sugar 3.3 g/L
pH 3.3
Total Acidity 6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window within five years of vintage; up to a decade with careful cellaring
Region Stellenbosch
Soil Shale, Greywacke, Granite
Harvest Dates 5 February to 4 March 2021
Brix at Harvest 21.8°
Sites Sonop, Houmoed, and Mooiplaas, Bottelary ward
Vine Age planted 1972, 1980, and 1982
Fermentation Vessels Oak Foudre
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 11 months
Oak Types Austrian oak
Barrel Size 1000L oval-shaped foudres
Bottling Date 17 January 2022
Contains Added Sulfites Yes
Production Details Blend of fruit from Sonop, Houmoed, and Mooiplaas in the Bottelary ward. Hand-harvested from 5 February to 4 March 2021 at 21.8-22.8 degrees Brix, chilled overnight at 8C, then whole clusters were sorted and pressed on a delicate champagne cycle. No enzymes were added during pressing and minimal sulphur was used throughout vinification. Fruit from each vineyard was fermented and matured separately; a small portion was fermented on skins for grip and complexity. Roughly 30% into fermentation, the must was transferred to 1000L oval-shaped Austrian oak foudres, followed by 11 months of sur lie maturation. No batonnage was performed. Total production was 2,650 x 750ml.
Tasting Notes
Nose: citrus, peach, heather, hay, winter citrus, smoke
Palate: mineral, yellow peach, pineapple, nectarine, white grapefruit, stony acidity
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2435886 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Habibi Farm, Valley Road, Elgin, 7180, South Africa
Phone
+27 (0) 82 334 8100
Owner
David Curl
Cellarmaster
Jean Smit