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Alheit Vineyards

Cartology 2015

Cartology 2015

100% Chenin Blanc
2015
Zuid-Afrika · Western Cape
Rich & Round White
citroen · peer · bloemen · rook · amandel
€42,50
€42,50
Sale Sold out

Alheit Vineyards, Cartology 2015

2015 is considered a reference year for Cartology. Chris and Suzaan Alheit worked with grapes from old, unirrigated bushvines from the Skurfberg, Paardeberg and Botrivier. The result is a wine that shows what the Western Cape can achieve with Chenin Blanc when everything is just right.

What you smell
Citrus oil, ripe pear and white flowers. After some time in the glass, a subtle smokiness emerges, with hints of marzipan.

What you taste
Rich and full, but without heaviness. A tight line of acidity keeps everything in motion, while a salty, stony undertone provides depth. The finish is long and lingers. This bottle has years ahead of it.

How it's made
86% Chenin Blanc, 14% Sémillon from dry-farmed bushvines. Spontaneous fermentation in concrete eggs and old foudres. No frills, just terroir.

Serve
10-12°C. Give it 30 to 45 minutes in a decanter; that will open up its complexity. A large white wine glass works best.

Pairs well with

  • Lobster with melted butter: the richness of the butter is balanced by the wine's acidity.
  • Veal sweetbreads in cream sauce: the texture of the sweetbreads matches the richness, the salty undertone cuts through the cream.
  • Saffron risotto: the floral notes in the wine enhance the saffron aromas.

Scores

  • Tim Atkin MW: 95/100
  • Jancis Robinson: 17.5/20
  • Platter's Wine Guide: 4.5 stars
  • Vivino: 4.2/5
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What you smell<!--en-->Citrus oil, ripe pear and white flowers. After some time in the glass, a subtle smokiness emerges, with hints of marzipan.<!--en--><!--en-->What you taste<!--en-->Rich and full, yet without heaviness. A taut acidity keeps everything in motion, while a salty, stony undertone provides depth. The finish is long and lingering. This bottle has years ahead of it.

86% Chenin Blanc, 14% Sémillon from dryland bushvines. Spontaneous fermentation in cement eggs and old foudres. No frills, just terroir.

10-12°C. Give it 30 to 45 minutes in a carafe to allow the complexity to unfold. A large white wine glass works best.

- Lobster with melted butter: the richness of the butter is balanced by the acidity of the wine.

- Veal sweetbreads in cream sauce: the texture of the sweetbreads matches the richness, and the salty undertones cut through the cream.

- Saffron risotto: the floral notes in the wine enhance the saffron aromas.

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De Western Cape is het hart van de Zuid-Afrikaanse wijnbouw, met bergen die de wijngaarden verkoelen en een oceaan die vlakbij ligt. De streek combineert oude Chenin Blanc-stokken met Pinotage, een druif die nergens anders ter wereld zo'n hoofdrol speelt.

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