2023 Technical Specifications
Alcohol 14.29%
Residual Sugar 2.2 g/L
pH 3.5
Total Acidity 6.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Indigenous Yeast Yes
Malolactic Fermentation 20%
Lees Aging 10 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. A mild but wet winter ensured optimal soil conditions moving into the growing season. A relatively cool spring, interspersed with some rain, led to a delayed bud break and in some isolated instances uneven flowering. Some warm weather in January helped alleviate any early season unevenness and the continued moderate weather the farm experienced meant that the harvest was progressing at an even pace and that the winery team was able to give the utmost attention to each parcel arriving at the winery. The grapes were harvested in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (15% new), using indigenous yeasts, with about 20% of the volume completing malolactic fermentation. The wine was aged on its lees in barrel for 10 months, without batonage.
Tasting Notes
ripe peach, apricot, floral, toasted almond, vanilla, pear, honeyed citrus, Golden Delicious apple, nutmeg, flint, smokiness
Critics Ratings Michelangelo International Wine & Spirits Awards: Double Gold 2025
Michelangelo International Wine & Spirits AwardsDouble Gold 2025
Vintages
2021 Technical Specifications
Alcohol 13.75%
Residual Sugar 2.09 g/L
pH 3.37
Total Acidity 5.37 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Malolactic Fermentation 20%
Oak Aging 10 months
Lees Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The grapes were picked in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (20% new), using indigenous yeasts, with about 20% of the volume completing malolactic fermentation. The wine was aged on its lees in barrel for 10 months, without batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
Critics Ratings Tim Atkin MW South Africa Report 2022: 95
Tim Atkin MW South Africa Report 202295
2020 Technical Specifications
Alcohol 13.91%
Residual Sugar 2.4 g/L
pH 3.56
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Malolactic Fermentation 20%
Oak Aging 10 months
Lees Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The grapes were picked in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (20% new), using indigenous yeasts, with about 20% of the volume completing malolactic fermentation. The wine was aged on its lees in barrel for 10 months, without batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
Critics Ratings Tim Atkin MW South Africa Report 2021: 95
Tim Atkin MW South Africa Report 202195
2019 Technical Specifications
Alcohol 14.09%
Residual Sugar 2.5 g/L
pH 3.37
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite soils
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Malolactic Fermentation 20%
Oak Aging 10 months
Lees Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. 2019 was a cooler vintage than the previous hot and dry years. Whilst the vineyards benefited from decent winter rainfall there were some latent stress effects from the previous year’s drought conditions. This resulted in some uneven budding and careful harvesting was necessary to achieve a total pick of optimum ripeness. Cool conditions during the early part of the ripening resulted in high acidities and low pH, resulting in wines that are fresh, precise and bright. The grapes were picked in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (20% new), using indigenous yeasts, with about 20% of the volume completing malolactic fermentation. The wine was aged on its lees in barrel for 10 months, without batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
2018 Technical Specifications
Alcohol 14.28%
Residual Sugar 3.8 g/L
pH 3.29
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Malolactic Fermentation 20%
Lees Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. 2018 was dry vintage in the Cape. Thunderstorms in early spring added a lot of Nitrogen to the soils resulting in very healthy canopies entering the growing season. The daytime temperatures during the ripening period were cooler than what was experienced in the very hot 2016 and 2017 vintages, with relatively cool evenings. Conditions were very dry though, with vine stress management being key to success. Fruit harvesting tended to be very early in 2018, with a focus on bringing fruit into the winery with lower sugar levels and lower pH levels. The grapes were picked in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (20% new), using indigenous yeasts, with about 20% of the volume completing malolactic fermentation. The wine was aged on its lees in barrel for 10 months, without batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
2017 Technical Specifications
Alcohol 14.4%
Residual Sugar 3.7 g/L
pH 3.34
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Brix at Harvest 22.5°
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Malolactic Fermentation 20%
Oak Aging 10 months
Lees Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Production Details The grapes were picked in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (20% new), using indigenous yeasts, with about 20% of the volume completing malolactic fermentation. The wine was aged on its lees in barrel for 10 months, without batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice, lush fruit, crisp acidity
2016 Technical Specifications
Alcohol 14.14%
Residual Sugar 3.9 g/L
pH 3.31
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Indigenous Yeast Yes
Lees Aging 11 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. 2016 was a very early season with early flowering dates followed by rapid ripening in the early part of the summer. Weather conditions during the ripening period of the Chenin Blanc were very warm necessitating selective harvest and early picking of certain parcels in order to attain an overall juice quality with a higher natural acidity. The grapes were picked in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (25% new), using indigenous yeasts, with about 30% of the volume completing malolactic fermentation. The wine was aged on its lees in barrel for 11 months, without any topping or batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice, lush fruit, crisp, mouth-watering acidity
Critics Ratings Tim Atkin MW: 95
Tim Atkin MW95
Neal Martin of Robert Parker’s Wine Advocate93
Christian Eedes WineMag.co.za95
Tim Atkin MW94
Stephen Tanzer’s Wine Cellar91
2015 Technical Specifications
Alcohol 13.78%
Residual Sugar 2.2 g/L
pH 3.3
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite soils
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Indigenous Yeast Yes
Lees Aging 11 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. 2015 was a very early season with early flowering dates followed by rapid ripening in the early part of the summer. Weather conditions during the ripening period of the Chenin Blanc were cool to begin with, with very warm conditions close to harvest, however nigh time temperatures remained cool preserving acidity. Fruit quality was perfect with no disease. Optimally ripe fruit with a small percentage of raisins and no botrytis was harvested around 23º balling. The grapes were picked in three different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (25% new), using indigenous yeasts. The wine was aged on its lees in barrel for 11 months, without any topping or batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
Critics Ratings Tim Atkin MW: 95
Tim Atkin MW95
2014 Technical Specifications
Alcohol 14.24%
Residual Sugar 3.7 g/L
pH 3.3
Total Acidity 6.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Lees Aging 11 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details The grapes were picked in four different passes to achieve optimum ripeness and balance. Grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (25% new), using indigenous yeasts. The wine was aged on its lees in barrel for 11 months, without any topping or batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
2013 Technical Specifications
Alcohol 14.0%
Residual Sugar 4.6 g/L
pH 3.33
Total Acidity 6.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Lees Aging 11 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details The grapes were picked in four different passes to achieve optimum ripeness and balance. Handpicked in the early morning hours with bunch selection in the vineyard. Fruit was cooled down, gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (25% new), using indigenous yeasts. The wine was aged on its lees in barrel for 11 months, without any topping or batonage.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
2012 Technical Specifications
Alcohol 14.2%
Residual Sugar 4.3 g/L
pH 3.33
Total Acidity 6.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite soils
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Lees Aging 10 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. Crop levels were good in 2012 with moderate temperatures and breezy conditions ensuring healthy fruit. A very hot spell in January caused small losses of fruit that was exposed to the sun, necessitating selective harvest. Moderate temperatures then persisted for the rest of the season. Grapes were picked in four different passes in order to achieve optimum ripeness and balance in the final wine. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard. Fruit was cooled down overnight to below 10 ºC and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (25% new), using indigenous yeasts. The wine was aged on its lees in barrel for 10 months, without any topping or batonage. Final blending of up to seven different components ensures perfect balance and complexity in the final product.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
2011 Technical Specifications
Alcohol 14.1%
Residual Sugar 7.7 g/L
pH 3.12
Total Acidity 7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel, Concrete Egg
Natural Yeast Yes
Indigenous Yeast Yes
Bottle Aging 8 months
Lees Aging 10 months
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The grapes were handpicked and selected in the early morning at between 24.0º and 24.8º Balling. Only free-run juice used with acids above 7.0 g/l and pH’s generally below 3.1. Bunch selection was done in the vineyard. The grapes were whole bunch pressed, lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous micro flora on the grapes. The juice with the fluffy lees was then fermented in 1st – 4th fill French oak barrels. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. DeMorgenzon Chenin Blanc is matured in a combination of French oak barrel and concrete eggs for ten to twelve months on the lees; thereafter it was racked, stabilized, lightly filtered and bottled. We kept this wine for 8-10 months bottle maturation prior to release.
Tasting Notes
white flower, stone fruit, honey, toast, pear, orange blossom, caramel, spice
2010 Technical Specifications
Alcohol 13.6%
Residual Sugar 6.6 g/L
pH 3.25
Total Acidity 7.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window next three to five years. Or more
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Bottle Aging 8 months (243 days)
Lees Aging 10 months
Oak Types French
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The grapes were handpicked and selected in the early morning at between 24.0º and 24.8º Balling. Only free-run juice used with acids above 7.0 g/l and pH’s generally below 3.1. Bunch selection was done in the vineyard. The grapes were lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous micro flora on the grapes. The juice with the fluffy lees was then fermented in 1st – 4th fill French oak barrels. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. DeMorgenzon Chenin Blanc is matured in barrel for ten to twelve months on the lees; thereafter it was racked, stabilized, lightly filtered and bottled. We kept this wine for 8-10 months bottle maturation prior to release.
Tasting Notes
Nose: citrus, lime, honey, toasty nuts, vanilla
Palate: lime, honey, fresh acidity
2009 Technical Specifications
Alcohol 14.2%
Residual Sugar 8.1 g/L
pH 3.1
Total Acidity 6.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window the next two to three years. Or more!
Region Stellenbosch
Soil Decomposed granite soils
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 8 months
Lees Aging 8 months
Oak Types French
Production Volume 6080 bottles
Bottles6080
Production Details Bunch selection was done in the vineyard. The grapes were lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous micro flora on the grapes. The juice with the fluffy lees was then fermented in French oak barrels. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. De Morgenzon Chenin Blanc matured in barrel for eight months on the lees; thereafter it was racked, lightly filtered and bottled without being stabilized.
Tasting Notes
Nose: citrus, lime, honey, toasty nuts, vanilla
Palate: citrus, lime, honey, toasty nuts, vanilla, fresh acidity
2008 Technical Specifications
Alcohol 14.14%
Residual Sugar 3.9 g/L
pH 3.31
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window next two to three years. Or more !
Region Stellenbosch
Soil Decomposed granite soils
Elevation 250.0 meters
Vineyard Yield 30 hL/ha
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Oak Types French
Production Volume 6,080 bottles
Bottles6,080
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The grapes were handpicked and selected in the early morning at between 24.0º and 24.8º Balling. Bunch selection was done in the vineyard. The grapes were lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous micro flora on the grapes. The juice with the fluffy lees was then fermented in French oak barrels. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. De Morgenzon Chenin blanc matured in barrel for eight months on the lees; thereafter it was racked, lightly filtered and bottled without being stabilized.
Tasting Notes
Nose: citrus, lime, honey, toasty nuts, rich vanilla
Palate: fresh, lively acidity, lime, honey
2007 Technical Specifications
Alcohol 14.14%
Residual Sugar 3.9 g/L
pH 3.31
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window next two to three years
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 8 months
Lees Aging 8 months
Oak Types French
Production Volume 11,420 bottles
Bottles11,420
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. 2007 was hot and very dry, following a winter with below average rainfall. The cooler conditions unique to De Morgenzon resulted in a full expression of our Chenin Blanc vines, even in a particularly warm vintage. The 2007 vintage shows the fullness and opulence typical in a warm vintage. The grapes were handpicked and selected in the early morning at between 24.0º and 24.8º Balling. Bunch selection was done in the vineyard. The grapes were lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous micro flora on the grapes. The juice with the fluffy lees was then fermented in French oak barrels. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. De Morgenzon Chenin Blanc matured in barrel for eight months on the lees; thereafter it was racked, lightly filtered and bottled without being stabilized.
Tasting Notes
Nose: citrus, lime, honey, toasty nuts, vanilla
Palate: lime, honey, fresh, lively acidity
Critics Ratings Winemag: 91
Winemag91
2006 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.2 g/L
pH 3.62
Total Acidity 6.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vineyard Yield 30 hL/ha
Brix at Harvest 24.0°
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 8 months
Lees Aging 8 months
Oak Types French
Production Volume 8,000 bottles
Bottles8,000
Production Details DeMorgenzon’s Chenin Blanc comes from low-yielding vines planted in 1972, which were originally planted as bush vines but recently lifted onto trellises. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. The grapes were handpicked and selected in the early morning at between 24.0º and 24.8º Balling. The yield was 4.8 (30hl/ha - only free-run juice used) tons per hectare with acids above 7.0 g/l and pH’s generally below 3.1. Bunch selection was done in the vineyard. The grapes were lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous micro flora on the grapes. The juice with the fluffy lees was then fermented in French oak barrels. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. De Morgenzon Chenin Blanc matured in barrel for eight months on the lees; thereafter it was racked, lightly filtered and bottled without being stabilized.
Tasting Notes
Nose: citrus, lime, honey, toasty nuts, rich vanilla
Palate: smooth, effortless flow, fresh, lively acidity
2005 Technical Specifications
Alcohol 14.38%
Residual Sugar 6.8 g/L
pH 3.48
Total Acidity 6.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Stellenbosch
Soil Decomposed granite
Elevation 250.0 meters
Vine Age planted 1972
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 8 months
Lees Aging 8 months
Oak Types French
Production Details Bunch selection was done in the vineyard. The grapes were lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous micro flora on the grapes. The juice with the fluffy lees was then fermented in French oak barrels. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. DeMorgenzon Chenin Blanc matured in barrel for eight months on the lees; thereafter it was racked, lightly filtered and bottled without being stabilized.
Tasting Notes
Nose: honeyed yellow appearance, well-integrated melange of yellow stone fruit, crème brûlée, all spice
Palate: ripe yellow fruit, roasted almonds, burnt caramel, savoury note
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1311044 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Stellenbosch, Western Cape, South Africa