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Alheit Vineyards

Cartology 2021

Cartology 2021

100% Chenin Blanc
2021
Zuid-Afrika · Western Cape
Rich & Round White
peer · citroen · kruiden · eikenhout · gist
€42,50
€42,50
Sale Sold out

Alheit Vineyards, Cartology 2021

Chris Alheit works with old, unirrigated vines in the Western Cape. Some plants are over a hundred years old. The drought forces the roots deep into the soil, resulting in low yields and intense concentration.

What you smell
Ripe pear, lemon zest, and a hint of sweet spices. Layered and inviting without being excessive.

What you taste
Bright and refined, with power without heaviness. The acidity keeps everything lively, the texture is almost oily. The finish has a saline undertone reminiscent of a sea breeze. Lingers long.

How it's made
Spontaneous fermentation in a combination of concrete eggs, clay pots, and old wooden barrels. Twelve months of aging on the fine lees, then another five months in tank before bottling.

Serving
Chill to 11°C. Decanting for fifteen minutes beforehand or pouring into a large glass allows the subtleties to unfold.

Pairs well with

  • Grilled sole with lemon and fresh herbs: the saline finish and bright acidity mirror the delicate fish.
  • Creamy risotto with Parmesan: the full texture of the wine stands up to the richness of the cheese.
  • Scallops with butter sauce: the citrus notes cut through the fat, the minerality complements the shellfish.

Scores

  • Tim Atkin MW: 95/100
  • Greg Sherwood MW: 96/100
  • Platter's Wine Guide: 5 stars (95 points)
  • Vivino: 4.2/5

Technical details (PDF)

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What do you smell?
Ripe pear, lemon zest, and a hint of sweet spices. Layered and inviting without being overbearing.

What do you taste?
Bright and refined, with power without heaviness. The acidity keeps everything lively, and the texture is almost oily. The finish has a saline undertone reminiscent of sea breeze. It lingers for a long time.

Spontaneous fermentation in a combination of concrete eggs, clay pots and old wooden barrels. Twelve months of aging on the fine lees, followed by another five months in tank before bottling.

Chill to 11°C. Decant 15 minutes before serving or pour into a large glass to allow the subtleties to unfold.

- Grilled sole with lemon and fresh herbs: the salty finish and bright acidity mirror the delicate fish.<!--en--><!--en-->- Creamy risotto with Parmesan: the full texture of the wine stands up to the richness of the cheese.<!--en--><!--en-->- Scallops with butter sauce: the citrus notes cut through the fat, the minerality complements the shellfish.

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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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