The wine gleams in the glass, a lovely straw color. The nose is exotic, showing stone fruit and talcum, lemon rind and baking spice. The wine has an absolutely towering presence on the palate, robust flavors cut through by rapier acidity. A very invigorating drink.
The grapes were picked early in the morning, sorting in the vineyard, 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 old barrels of various sizes. Fermentation lasted for about two months, except for the Roussanne which fermented for about nine months as usual. The wine was kept on lees for around twelve months, then rested in tank on fine lees without fining for a further six months prior to bottling. Very simple, careful winemaking.
Winemaker: Chris Alheit
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 & the Mosel River. Their love for adventure overseas has led them to New Zealand, Languedoc, Rousillon, Provence, the 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 & Aarde Ridge in Walker Bay. This rugged piece of fynbos covered land belongs to Hans & 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 wrestle. 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.
