Black Rock Chenin Chardonnay Viognier 2006

Winemaker's Notes:

In an area where annual rainfall is a third lower than in Stellenbosch, where the mean mid-summer (February) temperature is three degrees higher than in Stellenbosch and where altitudes are generally 200m lower, the pervading mentality has always been that the Swartland is wheat and table grape country - and certainly not premium wine country. This bias is beginning to be seriously challenged. With the combination of the cool maritime breezes, the higher altitude, the granitic sub-soils and the favourable exposures, the Perdeberg Mountain possesses potentially some of the most ideal conditions in the Cape to produce world-class wines. The mineral soils and the climatic idiosyncrasies create a simply idyllic environment for varieties such as Grenache, Carignan, Mourvèdre, Shiraz, Viognier, Chenin as well as various others. The Chenin was fermented 35% in barrel, the rest in tank on its lees, whilst the Chardonnay was entirely barrel-fermented and the Viognier in tank. In all cases, lees stirring was carried-out over 3-4 months until the wines were assembled and then returned to barrel and tank, with their lees. The nose of this wine strikes you immediately with its mineral and fragrant qualities. The palate has no discernable dominant varietal and in fact one of its most attractive facets is its integrated and seamless composition. A lively but weighted mouth feel, driven through by a ray of mineral acidity, which combines naturally with white petals, apricots and bright fruitiness. A blend in the true sense: balanced, harmonious and multi-faceted. One of only a few Cape Chenin-based blends yet to reach this level.

Region: South Africa » Swartland

Vintages

  • 2006

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Color: White
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In an area where annual rainfall is a third lower than in Stellenbosch, where the mean mid-summer (February) temperature is three degrees higher than in Stellenbosch and where altitudes are generally 200m lower, the pervading mentality has always been that the Swartland is wheat and table grape country - and certainly not premium wine country. This bias is beginning to be seriously challenged. With the combination of the cool maritime breezes, the higher altitude, the granitic sub-soils and the favourable exposures, the Perdeberg Mountain possesses potentially some of the most ideal conditions in the Cape to produce world-class wines. The mineral soils and the climatic idiosyncrasies create a simply idyllic environment for varieties such as Grenache, Carignan, Mourvèdre, Shiraz, Viognier, Chenin as well as various others. The Chenin was fermented 35% in barrel, the rest in tank on its lees, whilst the Chardonnay was entirely barrel-fermented and the Viognier in tank. In all cases, lees stirring was carried-out over 3-4 months until the wines were assembled and then returned to barrel and tank, with their lees. The nose of this wine strikes you immediately with its mineral and fragrant qualities. The palate has no discernable dominant varietal and in fact one of its most attractive facets is its integrated and seamless composition. A lively but weighted mouth feel, driven through by a ray of mineral acidity, which combines naturally with white petals, apricots and bright fruitiness. A blend in the true sense: balanced, harmonious and multi-faceted. One of only a few Cape Chenin-based blends yet to reach this level.

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