• Wat je proeft
1 2
Alheit Vineyards

Cartology 2020

Cartology 2020

100% Chenin Blanc
2020
Zuid-Afrika · Western Cape
Rich & Round White
citroen · peer · natte steen · kardemom · eikenhout · boter
€42,50
€42,50
Sale Sold out

Alheit Vineyards, Cartology 2020

The tenth bottling of Cartology, the wine with which Chris and Suzaan Alheit ushered in the Cape Chenin Blanc renaissance in 2011. The grapes come from old bushvines (40 to 50 years old) spread across various vineyards in the Western Cape. A blend of 93% Chenin Blanc with 7% Sémillon.

What you smell
Citrus zest and ripe pear, with a stony undertone and a hint of cardamom.

What you taste
Layered and juicy, with a fine grip that provides structure without drying. The acidity keeps everything fresh and leads to a long, lingering finish. Already accessible, but with potential for at least five to eight years of further development.

How it's made
Spontaneous fermentation in a mix of concrete eggs, clay pots, and old barrels. Twelve months of aging on the lees, followed by six months of rest in tanks for integration.

Serving
10 to 12°C. Half an hour in a decanter adds extra expression. Choose a large white wine glass.

Pairs well with

  • Pan-fried sole with brown butter: the nutty butter complements the subtle oxidative notes from the barrel aging.
  • Wild mushroom risotto: the earthy, umami-rich flavors are balanced by the wine's acidity.
  • Aged Gruyère: the salty, caramel-like cheese matches the texture and mineral undertone.

Scores

  • Tim Atkin MW: 95/100
  • Christian Eedes: 96/100
  • Platter's Wine Guide: 4.5 stars / 93 points
  • Vivino: 4.2/5
View full details

What you smell:<!--en-->Citrus zest and ripe pear, with a stony undertone and a hint of cardamom.<!--en--><!--en-->What you taste:<!--en-->Layered and juicy, with a fine grip that provides structure without drying. The acidity keeps everything fresh and leads to a long, lingering finish. Already approachable, but with potential for at least five to eight years of further development.

Spontaneous fermentation in a mix of cement eggs, clay pots, and old barrels. Twelve months of aging on the lees, followed by six months of rest in tanks for integration.

10 to 12°C. Half an hour in a decanter adds extra expression. Choose a large white wine glass.

- Pan-fried sole with brown butter: the nutty butter connects with the subtle oxidative tones from the barrel aging.

- Risotto with wild mushrooms: the earthy, umami-rich flavors are balanced by the wine's acidity.

- Aged Gruyère: the salty, caramel-like cheese matches the texture and mineral undertones.

Lees meer

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.

Lees meer