Expect ripe pear, citrus rind, and some sweet herbal notes on the nose. The palate is energetic, and just about perfectly weighted somewhere between richness and crystalline refreshment. The finish is long and moreish.
Flavor persists and even intensifies throughout its length. The wine finishes dry and saline, refreshing the palate. This vintage has a sappy, thirst-quenching quality about it.
Flavor persists and even intensifies throughout its length. The wine finishes dry and saline, refreshing the palate. This vintage has a sappy, thirst-quenching quality about it.
The grapes were hand sorted and whole bunch pressed. The juice was very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation took place in cement eggs, clay pots, foudres, or old barrels (various sizes).
Fermentation of various parcels lasted anywhere between three weeks and eleven months. The wine was kept on lees for around twelve months, then rested in tank on fine lees without fining for a further five months prior to bottling. Very simple, careful winemaking.
Winemaker: Chris Alheit
Fermentation of various parcels lasted anywhere between three weeks and eleven months. The wine was kept on lees for around twelve months, then rested in tank on fine lees without fining for a further five months prior to bottling. Very simple, careful winemaking.
Winemaker: Chris Alheit
Chris and Suzaan Alheit are a husband and wife team. They have traveled and worked harvest together in California’s Napa Valley, Western Australia, St Emilion, the Clare Valley and the Mosel River. Their love for adventure overseas has led them to New Zealand, Languedoc, Rousillon, Provence, Northern and Southern Rhone, and the Cyclades in Greece.
They have a tremendous amount of respect and admiration for the great wines of Europe, a place they consider to be the heartland of truly fine wine. They strive, in their winemaking, to apply lessons learnt in Europe to what they do in the Cape. Alheit is based on Hemelrand, a beautiful mountain farm situated high on the Hemel en Aarde Ridge in Walker Bay. This rugged piece of fynbos-covered land belongs to Hans and Mary Anne Evenhuis. Complete with stone buildings, Hemelrand is planted to an olive grove, lavender fields and a very exciting young vineyard. The Alheit’s aim is to make wines that have a fine form and are not bulky. The result is finely crafted wines that have ample power, but no excess weight – something akin to a gymnast, rather than a sumo wrestler.
The Alheit’s are absolute minimalist in their winemaking approach. Grapes are whole bunch pressed. No enzymes, sulphur or yeast are used. The grapes undergo natural fermentation in old barrels with absolutely no new oak used. The first sulphur is applied in winter. The wines are not racked and they stay on the lees for ten months. Filtration is used only if absolutely needed. The wine is held for seven months prior to release.
They have a tremendous amount of respect and admiration for the great wines of Europe, a place they consider to be the heartland of truly fine wine. They strive, in their winemaking, to apply lessons learnt in Europe to what they do in the Cape. Alheit is based on Hemelrand, a beautiful mountain farm situated high on the Hemel en Aarde Ridge in Walker Bay. This rugged piece of fynbos-covered land belongs to Hans and Mary Anne Evenhuis. Complete with stone buildings, Hemelrand is planted to an olive grove, lavender fields and a very exciting young vineyard. The Alheit’s aim is to make wines that have a fine form and are not bulky. The result is finely crafted wines that have ample power, but no excess weight – something akin to a gymnast, rather than a sumo wrestler.
The Alheit’s are absolute minimalist in their winemaking approach. Grapes are whole bunch pressed. No enzymes, sulphur or yeast are used. The grapes undergo natural fermentation in old barrels with absolutely no new oak used. The first sulphur is applied in winter. The wines are not racked and they stay on the lees for ten months. Filtration is used only if absolutely needed. The wine is held for seven months prior to release.
