This property, established in 2010 by Chris and Suzaan Alheit, is located in South Africa. Before embarking on this venture, this gifted couple had already begun their journey both domestically and internationally working in California, Australia, and even in Germany, where they explored the magnificent terroir of the Mosel region. Through these experiences, they came to appreciate the importance of terroir, which they elevate through the least interventionist methods of viticulture and vinification possible. Unsurprisingly, the crops are hand-harvested, and native yeasts play a significant role in the winery. Convinced that white wines from the Cape Town region are really unique, they cultivate old Chenin Blanc vines, allowing the grapes to undergo alcoholic fermentation in wood. Their outstanding expertise allows the wines to unveil genuine elegance, dispelling any preconceived notions we may hold about southern hemisphere wines.

This wine originates from a parcel of Chenin vines planted in 1974 and 1989, located at an altitude of 450 metres. The low-intervention winemaking process involves whole bunches and juices are gently clarified. Fermentation using only indigenous yeasts is carried out in ‘foudres’ (large wooden tuns) and old barrels of various sizes, for around one month. The wine is then aged on its lees for 12 months and left to rest in the cellar for a further six months. The wine is not fined.
Tasting reveals a powerful and expressive wine, with aromas of citrus zest, stone fruit, and tea, and a particularly savoury, lively, balanced palate with a charming minerality.