Nestled in the unique region of Darling lies a place so wondrous, tranquil and enchanting that it's no surprise that Cloof are able to produce some exceptional wines including the Dusty Road range. Cloof Wine Estate is truly off the beaten track, but they are firm believers that it's often the road less travelled that leads you to places that will be etched in your mind forever and provide food for the soul. Each of their wines is created using Head Winemaker, Hennie Huskisson's passion for creating styles that reflect what this unique region has to offer and the high quality of grapes that are produced.
To read the winemaker's tasting notes for this wine, please click the blue link below.
Nicolas Réau’s love of wine started when he was 8 years old and his grandfather was sneaking him small glasses of red wine while his grandmother had her back turned. Young Nicolas went on to train to be a professional pianist and didn’t consider wine as a potential career path. He thought it was impossible to become a producer if you do not come from a vigneron family. However in 1994, Nicolas saw an advertisement in the school newspaper about a professional degree in viticulture and oenology and he decided to step away from his piano to finally begin an adventure in wine.
Nicolas practices Biodynamics but doesn’t seek the certification. Instead his philosophy is to be guided by conscientious farming so as to produce wines that are clean, distinct and honest. To this end, Réau uses intuition to identify the 2 to 3 day window where the fruit shows phenolic maturity but still has a low potential alcohol. This window is identifiable when the fruit demonstrates the most harmony on the palate, a sensation that is almost impossible to find in vineyards manipulated by chemicals and industrial processes according to Réau. He believes that if you let the climate and vines guide the work in the vineyard, the energy of the fruit will carry through to the finished wine as long as the winemaker refrains from similar interventions in the cellar. With slight variations in ripeness of the individual berries at harvest, Réau’s wines carry a natural acidity, freshness, and personality that cannot be reproduced by any other means.
The Chenin Blanc vines used to produce Clos des Treilles are planted on clay soil with flint and limestone.
The grapes are harvested by hand and only wild yeasts are used to make this wine. The temperature is not controlled and takes place at an ambient temperature. Malolactic fermentation is then allowed to occur. The wine is left to mature in old oak barrels for 12 months. There is no fining or filtration of the wine with a minimal amount of sulphur added at bottling.
This wine has abundent characterisitics of minerality, backed up by lots of fruity flavours.
Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2017 edition review of Loire Dry Chenins (see blue link below).
An elegant, fully dry Loire Chenin from the Fiefs Vendéens appellation; whereas much of the Loire’s better-known Chenins originate from way upstream in the Touraine or Anjou-Saumur, this comes from just where the river spills into the Atlantic below Nantes.
Indeed, Domaine Saint-Nicolas is precisely why Fiefs Vendéen is known. Michon are biodymanic producers and the Hauts des Clous is the epitome of their art. It has a progressive intensity with great tension and freshness, apple and peach aromas, a very smooth texture and long finish. There are not many dry Chenins like this.
Chenin Blanc is much the preserve of South African winemakers these days, but its origins lie in the Loire Valley. Savennières and Coteaux de Layon are perhaps the most famous Loire Chenins, but not always entirely ‘price accessible’. Vouvray provides an elegant and very affordable solution. The Vieux Vauvert is medium-dry (which is to say, there’s just a hint of sweetness) with a lively fresh finish. This wine has a plethora of flavours to share: among them, ripe apple, quince, lime and citrus blossom.
The Noon Gun canon stands on Signal Hill above the town centre in Cape Town, known in South Africa as The Mother City. Its daily firing is South Africa’s oldest official tradition.
Flagstone’s unpretentious blend of Chenin Blanc, Sauvignon Blanc and Viognier, is fondly referred to as, ‘Mom’s Plonk’ and delivers balanced drinkability year in and year out. "My mother told me it was OK if I wanted to be the Mozart of Merlot or the Salvador Dali of Sauvignon Blanc, as long as I also made a wine for her which was unpretentious and all about balanced drinkability. Although we called the project Noon Gun, my mom always referred to this blend as “Mom’s Plonk” (Bruce Jack, winemaker)
Flagstone blend what they believe to be the three best white varieties growing in South Africa - Chenin Blanc, Sauvignon Blanc and Viognier. The Chenin Blanc grapes are from quite old, gnarly, dry-grown vineyards in the Swartland. They are naturally in balance and yield a very small, concentrated crop. This gives amazing structure and creaminess to the wine. The Sauvignon Blanc loves the mineral rich soil and cool sea breezes and offers zesty zing with passionfruit and fig flavours with a long, refreshing finish. These grapes hail from various coastal vineyards, including Elim, Elgin and as far north as Lutzville. The Viognier adds an inviting fruity/floral nose and lots of ripe citrus flavours on the palate. They source their Viognier from both warm and cool climates to get both the heady, spicy flavours and enticing floral aromas.
The wine is fermented in stainless steel and has no oak contact.
Noon Gun has a bright straw colour. Its bouquet is intriguing - it has a floral nose of guava, orange zest and apple. The smooth, balanced palate offers honeydew melon with slices of paw-paw, a touch of orange peel, and a sprinkle of cinnamon. The fruitiness is balanced by a creamy mouth feel and a zesty crisp lingering finish.
Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2017 edition review of Natural Wines (see blue link below).
We have been on a mission to find out about Harry and his washing line but it would seem he is a man of mystery and has eluded us for the moment! We can however tell you about the delicious wine named after him.
Intellego Wines focus on making terroir driven wines from the Swartland with a very hands on approach in the winery and vineyards. The wines of Intellego are made using organic methods but do not yet carry an official organic certification. Jurgen Gouws, the winemaker at Intellego, has worked in many countries including Spain, France, New Zealand, Russia and South Africa. Since January 2015 he has concentrated on producing and renting vineyards for his winemaking venture at Intellego in Swartland, South Africa.
The grapes for The Story of Harry Chenin Blanc are harvested manually and the grape must is then fermented by malolactic fermentation in French oak barrels using only indigenous yeasts. This gives the wine a soft, rounded and rich, almost buttery flavour. The wine is then matured in old French oak for seven months before being bottled with no filtration or fining.
The Forrester, mid-rank (which does it no justice), Reserve-level Chenin and amazing value from the King of Chenin.
Hand harvested, with careful selection from low trellis and old bush vines.
Barrel and tank fermented and left on the lees (9 months in French oak, 20% of which was new) and matured on secondary lees for a rounded complexity.
Golden hued and full bodied, with melon and spicy baked apple aromas. Layered, with mineral notes enhanced by honeycomb and caramel flavours from lees contact. This wine is a great example of the harmonious balance which can be achieved between fruit and delicate oak/vanilla flavours, as they combine to form complex, soft flavours with sufficient body to enhance even spicy and full flavoured meals.
Can be served with varied spicy dishes, full flavoured fish or chicken dishes. Ideal with crayfish, prawns.A true benchmark for relaxed enjoyment
The 2014 vintage was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their November 2016 edition review of South African Chenin Blanc (see blue link below).
The 2015 vintage was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their August 2018 edition expert review of South African old-vine Chenin Blanc (see blue link below).
The pinnacle of what we consider to be the finest expression of the grapes of this varietal, an icon Chenin and a challenge to the world! Rich, layered with dried apricot, vanilla and honey. Will gain additional complexity with cellaring.
We like this because it's amazing. Full stop, period, end of. See our Ken Forrester tasting blog for details.
The 2015 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their December 2017 edition review of Margaret River (Australia) (see blue link below).
L.A.S. Vino is the creation of Nic Peterkin, son of Mike Peterkin of Pierro winery and Shelley Cullen, Vanya Cullen's sister. Nic did a Masters in Oenology and, after vintages in the Napa, Mexico, Portugal and Mendoza, started his own label. LAS refers to the Luck of the weather, the Art of creating and the Science that underpins this creativity. The result is a small quantity of high quality, hand-made wines. The packaging is as impressive as the wine: bottled in dark French glass, closed under Vinolok and sealed with wax, it is finish with the striking, hand drawn labels. The wines fulfil Nic's stated aim: to make interesting wines with minimum intervention but within the bounds of science.
Fruit for the CBDB comes from 25-year-old vines planted in vineyards in the Willyabrup region. Located in the heart of Western Australia's renowned Margaret River wine region, Willyabrup is surrounded by open water on three sides and the vineyards are swept by pure, cool sea breezes blowing in from the Indian and Southern Oceans, retaining the aromatic perfume of the grapes. The gravel subsoil ensures good drainage, while the high clay content enables good water retention throughout the summer for vine development. The vines are trained using vertical shoot positioning.
All grapes were hand picked on the same day, in the early cool hours of the morning, then chilled to preserve finesse and aroma. The fruit was then hand sorted and cold pressed as whole bunches. The juice was left to settle and ferment naturally. Once fermentation began, the wine was transferred to neutral French oak barrels. 10% of the wine underwent malolactic fermentation to add complexity and creaminess. The barrels were hand stirred every two weeks to enhance texture. The wine was bottled after 10 months in oak.
Clear pale straw in colour. Complex aromas including peach blossom, honeysuckle and citrus, with subtle honey, almond and tropical fruit. The wine is full-bodied and almost creamy on the palate with touches of lemon, lime, honey and cream. The finish lingers with hints of lemon meringue.
** NOW INTO THE UK! **
Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...
... and comments from one particular reviewer...
James Millton is a living legend in the New Zealand wine scene. A pioneer of organic and biodynamic winemaking, he has ploughed his own furrow for three decades, quietly convinced that his sustainable approach to viticulture and winemaking was the only way to progress.
The Millton winery's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details. Please note this fiche technique is for the 2016 vintage.
The Houmoed Chenin Blanc shows bee’s wax/dried peach on the nose, along with almonds & marzipan from the barrels, good weight on the palate with some minerality and a long finish. Fruit and oak well balanced, a big wine with the typical mouth feel of ripe Chenin.
Pair with Seafood bisque, roasted line fish, grilled lobster, roast and grilled poultry.
Grapes for white Saumur are grown throughout the Saumur area as well as in certain communes in the northern parts of the Deux-Sèvres and Vienne departments. White Saumur is made from Chenin Blanc grapes. The subsoil consists of the same tufa limestone used to build the famous Loire Valley castles.
The grapes are destemmed and pressed after a short period of skin contact, then pressed in pneumatic presses. Fermentation takes place in temperature-controlled vats. The wine is bottled early in cellars dug out of tufa, where it continues to age in bottle, protected from light and variations in temperature.
The La Cabriole Saumur Blanc is pale yellow colour with greenish highlights. The aromas are mainly citrus featuring lemon and grapefruit, with hints of tropical fruit. It is rich and round on the palate after a fresh, fruity initial impression. This is a perfect accompaniment to fish and seafood dishes. It is also pleasant with hot or cold delicatessen meats, and enjoyable with cheese (especially goat’s cheese). The freshness of the wine makes it an excellent aperitif, while its strength and roundness give it staying power until the end of a meal.
Established in 1692, Spier is one of South Africa’s oldest wine farms, with a fascinating history and a legacy that the owners never take for granted. Today the farm has a modern, conscious energy. Spier is one of 39 WWF Conservation Champions, is organically certified and follows the Integrated Production of Wine (IPW) criteria. Spier is still family run. It’s owned and managed by the family who bought the farm in 1993. Spier has a passion for the environment and for supporting the community, buying from and supporting local producers.
100% Chenin Blanc.
Grapes were hand harvested from selected vineyard blocks that vary from bush vine to trellised vines. Grapes received at the cellar were de-stemmed, slightly crushed before pressing and given brief skin contact. Free run juice settled in the tanks overnight and the following morning, the clear settled juice, of the individual block selections (some kept separate and some blended) were racked from their lees and inoculated with selected yeast strains. Fermentation is temperature controlled. Only the best tanks are selected for the final preparation of the blend according to the style of the wine. Maturation occurred on the fine lees for another three months to give extra body and elegance, prior preparation for bottling. The wine was not oaked.
Pale gold colour with fresh lime green flashes around the edge. Tastes of green-apple, ripe white-fleshed nectarine. Fresh, zippy, ripe fruited, sliced pear, undertow of honey with a limesquirt ending.
The Running Duck range is made by Stellar Organics – the pioneer winery from Western South Africa. The wines are certified organic and have also been made according to “Fair for life” guidelines. This social & fair trade certification ensures that human rights are guaranteed at any stage of production, that workers enjoy good and fair working conditions and that smallholder farmers receive a fair price.
The brand is named after the Indian Runners ducks sent roaming into the vineyards to eat snails and other threats to the vines. This is natural pest control and allows the winery not to use pesticides and other harmful chemicals.
This is a delicate example of the native French grape that South Africa has made its own. There are subtle aromas of stone fruits and melon. It develops nicely on the palate, releasing flavours of almond and white peach. The fullness of the fruit is balanced by a nice clean acidity which leaves a long, crisp refreshing finish.
The 2017 vintage was awarded a Gold Medal and 95 points at the 2018 Decanter World Wine Awards (click link for details).
Stellenrust was established in 1928 and has ever since produced some of the most superb quality wines that the Stellenbosch region from South Africa can offer. It consists of about 400ha (200ha planted) of which half is stretched over the Golden Triangle area of Stellenbosch, internationally recognised for some of the best red wine soil in South Africa. The other half is situated high up in the Bottelary Hills, renowned for its cool climate and late afternoon sea breezes swooping in from Cape Town to nurture both excellent white and red wines.
Stellenrust boasts today being one of South Africa's largest family-owned wine estates, carrying through generations of winemaking skills and the legacy of the motto 'where excellence meets winemaking'.
For this Chenin, grapes are harvested from decomposed granite soils and vineyards varying in age (but none younger than 30 years and up to 42 years of age).
Grapes are allowed short skin contact and natural settling in tank. 12% is fermented in 3rd- and 4th-fill French oak barrels and 88% in stainless steel after, which both portions are kept 5 months on the fermentation lees before it is blended and fined. Fermentation is a slow natural process and wild yeast ferments like this can take up to 3 months to finish.
The Stellenrust Chenin Blanc shows strong lime and some tropical fruit on the nose with a mineral palate of grape fruit and pear drop. Stellenrust class it as off-dry, but state its residula sugar to be just 3.4 g/litre, below the level of sugar detection for nearly all palates!