Brookdale Chenin Blanc Old Vine
R385
Per Bottle
In 2021, we had good water availability and cooler weather that contributed to yields like that of 2020, which results in elegant wines. Grape analyses were promising with low pHs and high titratable acidity levels. Due to moderate temperatures, grapes could be harvested at moderate sugar levels. Colour development was generally better than the previous season, along with integrated tannins. Beautiful flavours were noticed in our Chenin Blanc blocks and thus these wines show great promise.
Out of stock
Door to door in South Africa. Estimated 5 - 10 working days.
THOUGHTS & REFLECTIONS
What customers & critics are saying
“This old-vine Chenin Blanc uses raw material from a 1985 block on decomposed granite. The oak is very nuanced here, leaving lots of space for the pasty, honey, pear and citrus flavours…”
Tim Atkin MW
93 Points
“Terrifically concentrated and thick textured but not short on freshness – on the contrary, for all the fruit weight, there’s also big acidity. Layers of flavour, the finish immensely savoury.”
Christian Eedes
93 Points
“Like all great 2021 whites, this wine displays lovely intensity and fleshy concentration with an element of accessibility while the cool, racy acids lend tension, structure and shape on the finish.”
Greg Sherwood MW
96+ Points
TASTING NOTES
Ginger spice and sourdough unfold on the nose, laced with pineapple freshness, peach tea and a hint of vanilla pod. Richly textured, weighty stone fruit coalesces with vibrant, tropical nuances. On the mid-palate, apricot tanginess balances creamy, salted lees. The acidity is sewn right through, fine and mineral, along a seam of subtle spice. Quince, peaches and poaching pairs simmer to the finish, echoing long and resonant with fruitful generosity.
WINEMAKING
From old vine Chenin Blanc (1985) grown on decomposed shale and granite; minimal winemaking was employed to allow this stony terroir to shine through. The grapes were hand-picked at different stages to achieve optimal ripeness and balance. The fruit was pre-cooled and gently whole-bunch pressed before spontaneous fermentation and partial malolactic fermentation added elegance, and complexity. Matured for 11 months in a 500L French oak barrels, the wine was then aged on the lees for 8 months in 2500L Foudre barrels. Once bottled, the wine was left to mature for a further 6 months before release.
