2025 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.5 g/L
pH 3.31
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Decomposed sandstone, Sandy soil, Loam subsoil
Elevation 520.0 meters
Harvest Dates February 11, 2025
Vine Age planted 1990
Fermentation Vessels Concrete Egg, Oak Barrel
Natural Yeast Yes
Lees Aging 8 months
Oak Details 10% Second Fill Oak
Second Fill Oak10%
Oak Types French
Barrel Size 500L
Production Details The grapes were transported approximately 260kms to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day, and the juice allowed to settle overnight without the use of enzymes. The cloudy juice was racked into a combination of concrete egg (90%) and 2nd fill 500L French oak barrel (10%) where spontaneous fermentation occurred. The 500L barrel underwent malolactic fermentation spontaneously. The wine spent 8 months on the lees before being blended and bottled.
Tasting Notes
floral, pear drop, green melon, peach, white pepper, nectarine, apricot, loquat, creamy lees
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.9 g/L
pH 3.17
Total Acidity 6.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Hutton- decomposed sandstone with a sandy soil texture and loam subsoil
Harvest Dates February 13, 2023
Vine Age planted 1983
Fermentation Vessels Oak Foudre
Pressing Method Whole Cluster
Natural Yeast Yes
Lees Aging 7 months
Oak Types French
Barrel Size foudre
Production Details The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day, and the juice settled overnight. The juice was then racked into an old French oak foudre where spontaneous fermentation occurred. The wine was aged for 7 months on the lees without MLF before being bottled.
Tasting Notes
stone fruit, quince, spice, chamomile, lemon zest, oil, nectarine, sun-dried apricot, mango, honeyed notes, zesty vivacity, perkiness, leesy, oak sheen, nutty, creamy cashew, almond
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.5 g/L
pH 3.25
Total Acidity 5.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Hutton - decomposed sandstone with a sandy soil texture and a loam subsoil
Harvest Dates February 11, 2022
Vine Age planted 1983
Fermentation Vessels Oak Foudre
Natural Yeast Yes
Malolactic Fermentation 90%
Lees Aging 11 months
Production Details Grapes were hand-picked into small lug boxes and refrigerated trucks were used to bring the grapes to the cellar, where they were left to cool for the night. The bunches were sorted by hand and then whole bunches were pressed the following day, followed by an overnight settling of the juice. The fermentation took place naturally in an old French oak foudre, and approximately 90% of the volume went through the malolactic fermentation process. Before being bottled, the wine was left to age on the lees for a total of 11 months.
Tasting Notes
melon, nectarine, elderflower, crisp, fresh, perky, stonefruit, creamy cashew, apricot, citrus, green fig
Critics Ratings Tim Atkin MW: 93 Points
Tim Atkin MW93 Points
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.8 g/L
pH 3.36
Total Acidity 5.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Hutton
Elevation 519.0 meters
Harvest Dates February 2, 2021
Vine Age planted 1983
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Lees Aging 1 year
Oak Types French
Production Details Basie van Lill of Arbeidsend has owned and worked these vineyards for decades. The vineyards share space with fynbos and Rooibos tea bushes while sheep also graze the land. These treasured old bush vines, planted without irrigation in 1983 on the well-drained sandy red soils of the Skurfberg Mountain, together with the area's height above sea level and naturally low rainfall, produce small quantities of intense and balanced wines with a high natural acidity. Higher rainfall saw the region recovering from a preceding challenging drought period. Favourable climatic conditions during the growing season, with early flowering and fruit set resulted in an early harvest. The low yields, moderate ripening conditions and healthy canopies delivered concentrated fruit with excellent structure and beautiful flavours. The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. Fermentation occurred spontaneously in both stainless steel (60%) and 2nd fill French oak barrels. The wine spent 12 months on the lees before being blended and bottled.
Tasting Notes
peach, nectarine, baked earth, creamy lees, oak, stone fruit, citrus
Critics Ratings Tim Atkin MW: 92 Points
Tim Atkin MW92 Points
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.8 g/L
pH 3.36
Total Acidity 5.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Hutton
Elevation 519.0 meters
Harvest Dates January 23, 2020
Vine Age planted 1983
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 40%
Lees Aging 1 year
Oak Details 11% First Fill New Oak
First Fill New Oak11%
Oak Types French
Barrel Size 300L
Production Details The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. Fermentation occurred spontaneously in both stainless steel (60%) and 300L French Oak barrels (11% new), with 40% of the wine undergoing malolactic fermentation. The wine spent 12 months on the lees before being blended and bottled.
Tasting Notes
Nose: peach, nectarine, citrus zest, floral perfume
Palate: stone fruit, oak creaminess
Critics Ratings Tim Atkin MW: 94 Points
Tim Atkin MW94 Points
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.2 g/L
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Red sand, Clay
Harvest Dates January 28, 2019 - February 01, 2019
Vine Age planted 1964
Fermentation Vessels Oak Barrel, Stainless Steel
Malolactic Fermentation 45%
Lees Aging 7 months
Oak Details 24% First Fill New Oak
First Fill New Oak24%
Oak Types French
Barrel Size 300L
Bottling Date October
Production Details The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight without enzymes. Fermentation occurred in 300L French Oak barrels (24% new) and stainless steel (53%), with about 45% of the wine completing malolactic fermentation. The wine spent 7 months on the lees before being blended and bottled in October.
Tasting Notes
pear, quince, nectarine, stone fruit, spice
Critics Ratings Tim Atkin MW: 94
Tim Atkin MW94
2017 Technical Specifications
Region Western Cape
Soil Hutton-sand/loam
Harvest Dates 03/02/2017-06/02/2012
Vine Age planted 1964
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Whole Cluster
Lees Aging 7 months
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Second Fill Oak8%
Oak Types French
Barrel Size 300ℓ
Production Details The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. 25% of the wine was fermented and matured in 300ℓ French Oak barrels (17% new, 8% 2nd fill) and the balance remained in stainless steel tank. The wine spent 7 months on the lees before being blended and bottled in October. The producer PDF appears to contain a typo in the harvest end date, listing 06/02/2012.
Tasting Notes
nectarine, peach, honeyed almonds, green melon, lemon zest
2016 Technical Specifications
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Sand/loam
Harvest Dates 18/01/2016-01/02/2016
Vine Age planted 1964
Fermentation Vessels Oak Barrel, Stainless Steel
Lees Aging 7 months
Oak Details 22% First Fill New Oak
First Fill New Oak22%
Oak Types French
Barrel Size 300L
Production Details The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. 22% of the wine was fermented and matured in 300L new French oak barrels, and the balance remained in stainless steel tanks. The wine spent 7 months on the lees before being blended and bottled in early October.
Tasting Notes
Nose: peach blossom, creamy toast
Palate: stonefruit, melon, peach, apricot, citrus, toasty oak
2015 Technical Specifications
Region Western Cape
Soil Red sand, Clay
Harvest Dates January 27, 2015 - February 06, 2015
Vine Age planted 1964
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole Cluster
Oak Aging 7 months
Oak Types French
Bottling Date October
Production Details Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity. Grapes were hand-picked in small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. A meticulous hand-selection followed before the grapes were whole-bunch pressed and fermented in both stainless steel and large format, older French oak barrels. The wine was aged for 7 months in barrels and regularly tasted for optimal balance of fruit and oak before being removed and bottled in October.
Tasting Notes
nectarine, stone fruit, melon, flint, apricot, peach
2014 Technical Specifications
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Red sand, Clay
Harvest Dates February 11-20, 2014
Vine Age planted 1964
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole Cluster
Oak Aging 7 months
Oak Types French
Bottling Date October
Production Details Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand, or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity. Grapes were hand-picked in small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. A meticulous hand selection followed before the grapes were whole bunch pressed and fermented in both stainless steel and large format, older French oak barrels. The wine was aged for 7 months in barrels and regularly tasted for optimal balance of fruit and oak before being removed and bottled in October.
Tasting Notes
nectarine, apricot, peach, lemon, mandarin
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert