| WINE | Black Rock White Blend | ||||||||
| VARIETAL | Chenin (73%) / Chardonnay (22%) / Viognier (5%) | ||||||||
| VINTAGE | 2007 | ||||||||
| APPELLATION | Perdeberg-Swartland, South Africa | ||||||||
| ANALYSIS |
|
||||||||
| PRODUCTION | 1100 (12 x 750ml.) cases |
VINEYARDS & HARVEST
Each of the 6 parcels is located on South-Westerly or Westerly slopes of the Perdeberg Mountain. Situated 70 kms as the crow flies directly North of Table Mountain. In close proximity to the cooling maritime breezes and the very cold waters of the South Atlantic. The Chenin & Viognier vineyards are dryland bushvines, whereas 1 of the 2 Chardonnay parcels is trellised. The Chenin parcels are between 40 - 55 years old, the Chardonnay 12, the Viognier 7. Yields were very low indeed, at an average over the three varieties of about 20 hl / ha.
2007 was a vintage with two faces. Following an excellent Spring with healthy rainfalls and even ripening conditions throughout the Summer, a heat wave of quite some intensity hit us on the brink of harvest. Thankfully, the resilient old Chenin bush vines, which make-up the large majority of this blend, took the assault of the heat in their stride, preserving the quality of their fruit and thus the ultimate freshness and balance of this wine. Some grapes with sunburn were discarded at picking though each varietal remained in pretty good shape thanks to the excellent conditions prior to the heat wave. The great advantage of producing fruit from fabulous old bush vines for the large majority of this blend is that we are able to retain excellent minerality -through low PH’s, good natural acidity and alcohols which are not out of balance. These old bushvines are accustomed to the heat and the toughness of this rugged environment and with many seasons under their belt, have struck-up a harmonious co-existence. Their root systems are extremely deep, as they have to go looking a long way for water, and plunge 12 metres plus into the granitic subsoils and bedrock below.
VINIFICATION
Free-run juice mainly was used, for the three varieties. Pressing (including whole bunch) was carried-out, but at no greater pressure than 0.8 Bar, to ensure the release of only the optimum juice. The Chenin was fermented 1/3 in barrel, the rest in tank on its lees. The Chardonnay was entirely barrel-fermented and the Viognier split equally. In all cases, lees-stirring was carried-out over 6 months until the wines were assembled and then returned to barrel and tank, with their lees. Malolactic fermentation was prevented. Maturation was carried-out for a total of 13 months, including the assembling and settling of the wines prior to bottling.
BARRELS
We selected only French barrels, from Burgundian coopers for this wine, 1/4 of which were new, the rest 2nd, 3rd & 4th fill. We do not want oak to over-power the individual nature of the flavours of this wine nor its link to its site.
WINEMAKER'S COMMENTS
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 mouthfeel, driven through by a beam 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 small family of Cape Chenin-based premium blends.