I was recently asked to participate in an interesting Wine of Origin Breedekloof masterclass featuring 10 Chenin Blanc wines and another 5 alternative varieties such as Semillon, Grenache Blanc, Clairette Blanche and Pinot Blanc. A big thank you to winemaker Attie Louw from Opstal Winery for heading up the winemaker group from the valley and also Emile Joubert for acting as facilitator during the online tasting.

“It has been four years since a group of winemakers from the Breedekloof Wine Valley decided to band together to collectively showcase South Africa’s greatest white grape, Chenin Blanc, under the Breedekloof Makers banner. What started out as a dream in 2015, has since established firm roots with a collection of individual Chenin Blancs that perfectly illustrate the quality of the Breedekloof terroir. Although the humble nature of this group of winemakers remain unshakeable, their Chenin Blanc continue to draw plenty of local and international praise to boast about.” ~ Breedekloof Makers

If these 15 producers represent 95% of the wine produced in the Breedekloof and Slanghoek areas, then the future is undoubtedly bright for this region. The quality of wines across the board is exceptionally high and the attention to detail noticeable. The region really has its own terroir feel and fruit character allowing for the region to really hone its own wine style and expression further.

If the producers can stick together and jointly promote and market their region and its best wines in the future, which will surely be challenging for the entire South African wine industry due to the Coronavirus pandemic, then I see a bright future ahead. It won’t necessarily be easy, but these lovely wines certainly deserve wider exposure and international attention. So if you are an importer in the USA or Europe, here is a bunch of cracking wines with fantastic consumer appeal.

Botha Amyah Chenin Blanc 2018, WO Breedekloof, 13.5% Abv.

Fermentation: 25-28 days barrel fermented. 42% Natural fermentation, 58% Inoculated yeast: QA23, CY3079. 20% in barrels and maturation on lees in barrels for 10 months. Normal bâtonnage (once every week for 4 weeks). Malolactic fermentation. Oak maturation was in 35% new 500 litre French oak barrels.

Soil: Fernwood – sandy with medium organic content (adjacent to the Breede River). Elevation: 200m above sea level. Trellis System: Bush Vines (planted east –west orientation) 2.7m x 1.2m. Age of vines: 30 years. RS 5.6 g/l.

The aromatics display a distinct dusty, biscuity, leesy note with ripe lemon peel zest, fresh straw and dried herbs. There is a noticeable pithy tension and structure to the wine, a finely balanced acidity and earthy, savoury yellow stone fruit length. Considering this wine has seen malo, it has lovely round depth, vibrant intensity and concentration.       

(Wine Safari Score: 92/100 Greg Sherwood MW)

Merwida Winery Family Vintners Chenin Blanc 2017, WO Breedekloof, 13.97% Abv.

Fermented in stainless steel and transferred to barrel at 18 balling. Fermentation with inoculated Vin 7, Anchor Exotics yeasts). No malolactic fermentation. Lees contact / bâtonnage: Regular bâtonnage for one month post fermentation. Oak maturation was 9 months in older French oak barrels on gross lees.

Soil:  Glenrosa and Sandstone. Elevation: 200m above sea level. Trellis: 6 wire extended Perold. Age of vines:  15 years. Clone:  SN 1064. RS 2.4 g/l.

This shows a lovely delicate complexity of lemon herb butter, warm white toast, tangerine peel, pronounced petrichor mineral notes of rain on sun baked granite. The palate benefits from plenty of air to reveal ripe lemon and white citrus notes, pithy pear and a cool, taut herbal mineral finish with just the faintest hint of phenolic grip. The extra spice and tension from the 2017 vintage is clearly noticeable. A fine effort.

(Wine Safari Score: 91+/100 Greg Sherwood MW)

Opstal Estate Carl Everson Chenin Blanc 2018, WO Slanghoek, 12.95% Abv.

Fermented in old French oak 400 and 500 litre barrels which lasted 10 weeks. 100% malolactic fermentation with wine kept on gross lees entire time of ageing with only occasional bâtonnage to finish fermentation.

Soil: Ancient Sand stone. Elevation:  275m. Trellis:  Low Trellised, 3 wire. Age of vines: 37 years old. Clone: SN1061. RS 3.5 g/l.

One of the most confident and intense expressions of Chenin Blanc in the region. The precision, poise and complexity on the palate is truly impressive. The aromatics show sweet yellow citrus, exotic banana rock candy and sweet grassy wet thatch notes. There is such a lovely balance between stony minerality and pithy herby spice and white citrus and green apple persistence. The oak is so integrated and subtle making it a footnote in the overall greatness of this wine. A real benchmark for the region.

(Wine Safari Score: 94+/100 Greg Sherwood MW)

Jason’s Hill Beatrix Chenin Blanc 2019, WO Breedekloof, 13.40% Abv.

Fermented in 500 litre amphorae and Hungarian oak barrels. Fermentation was all natural with 1/3 whole bunch, skin fermentation in amphorae. No malolactic but with lees contact for 5 months, no bâtonnage. Oak maturation was in Hungarian oak, 1st and 3rd fill barrels of 300 litres.

Soil: Terrace gravels, deep stony soils & micro jets are being used for irrigation purposes. Elevation: 360m. Trellis: Perold system. Age of vines: 16 year old vines from the SN24 clone grafted on Richter 99 rootstock. RS 3.36 g/l.

This really opens up with some air to fan its tail. There are lush complex notes of sweet lemon cordial, crunchy yellow peaches, Seville oranges and a stony, dusty dried herb mineral lift. The palate is cool, focused and quite precise with a crystalline purity, tart tangerine acids and a long, stony, wet river pebble finish. Lovely classical restraint.

(Wine Safari Score: 93/100 Greg Sherwood MW)

Badsberg Barrel Fermented Chenin Blanc 2019, WO Breedekloof, 13.28% Abv.

Fermented in barrel for 25 days. Fermentation was with no malolactic. Wine aged on its lees for 3 month with monthly bâtonnage. Oak maturation lasted 3 months after fermentation.

Soil: Rocky and alluvial. Elevation: 225m. Trellis system: Extended Perold. Age of vines:  30 years old. RS 3.52 g/l.

The nose shows attractive notes of dried straw, lemon peel, tangerine and white citrus with an underlying mineral, dried herb and mint leaf complexity. The palate is cool and sleek, with dusty minerality, pithy green apple peel and a fairly elegant, light weight palate concentration. There is something very attractive about this wine.

(Wine Safari Score: 92/100 Greg Sherwood MW)

Bergsig Estate Patmos Reserve Chenin Blanc 2017, WO Breedekloof, 14.2% Abv.

Fermented in 300 litre French oak first and second fill barrels (50/50%). Fermentation started in stainless steel tank then racked in to barrel and slow fermented for 4-6 weeks. Natural malolactic fermentation. Lees contact / bâtonnage: 4 weeks bâtonnage and left on lees for 60 days. Oak maturation for 12 months in barrel.

Soil: Mostly alluvial topsoil. The vineyard is planted on the Worcester fault line. Underground is partly Cape sandstone and partly Malmesbury Shale. Elevation: 230m above sea level. Trellis: 2 wire Perold. Age of vines: 35 years old. RS 3.58 g/l.

This is a big bold aromatic expression with plenty of bruised yellow orchard fruit complexity, savoury lemon and dried herbs, orange peel and sweet peachy notes. The palate is impressively opulent and concentrated with white citrus, yellow stone fruits and a dusty, gravelly minerality. Again, the 2017 vintage intensity and tension defines this wine.

(Wine Safari Score: 92+/100 Greg Sherwood MW)

Lateganskop Zahir Chenin Blanc 2017, WO Breedekloof, 12,5% Abv.

Fermented in tank and 225 litre French oak barrels. Fermentation started in tank and then wine was transferred to barrel with no malolactic fermentation. Lees contact / bâtonnage for 3 months with oak maturation for 12 months.

Soil:  Sandy clay. Elevation: 248m. Trellis: Bush vines with high density. Age of vines: 24 years old (planted 1993). RS 3.65 g/l.

This wine shows a distinctly different aromatic profile with sweet lemon oil, grilled herbs, sweet lemon cordial and an almost Mosel Riesling like note of white peach, apple bon bons and grey slate minerality. The palate is cool and steely with delicious Clementine citrus zesty acids, crunchy white peach and a linear mouth-watering liquid mineral finish. Very impressive wine.

(Wine Safari Score: 94/100 Greg Sherwood MW)

Slanghoek Cellar Legends Barrel Fermented Chenin Blanc 2017, WO Slanghoek, 13.16% Abv.

Fermented in stainless steel with cooling at 16°C  for 5 days then transferred to barrels. No malolactic with lees contact / bâtonnage for 20 months. Oak maturation in 50 % new 225 litre French oak + 50% 2nd fill French oak barrels.

Soil:  Deep, rocky terrace. Trellis system: 5 wire extended Perold system. Age of vines: 30 years old. RS 3.45 g/l.

This shows a lush, intense exotic expression of waxy orange peel, yellow peach stone fruits, cigar smoke, crushed gravel and a long, rich textural mouthfeel with a very fine balance of peach and orange citrus fruits and sappy, spicy, mineral notes and an unctuous, vibrant, concentrated finish that bristles with vivacity and piercing intensity.

(Wine Safari Score: 93+/100 Greg Sherwood MW)

Mountain Ridge Romansrivier Chenin Blanc 2019, WO Breedekloof, 13.5% Abv.

Fermented in stainless steel with no malolactic fermentation allowed. Lees contact / bâtonnage lasted 9 months with oak maturation of 95% new 225 litre + 5% 500 litre old oak.

Soil: Deep rocky alluvial. Elevation: 230 m. Trellis: 4 wire wedge. Age of vines: 13 years old. RS 3.43 g/l.

This is a rather exotic version of Chenin with lush sweet fruited yellow peach notes, white pepper, dried mint leaf, yellow citrus and hints of hedgerow spice. The palate is cool and linear with iced tea notes, tart peach and green apple pastille complexity and an impressive overall concentration. Really quite enticing.

(Wine Safari Score: 92+/100 Greg Sherwood MW)

Du Toitskloof Wines Quest Chenin Blanc 2019, WO Breedekloof, 13.5% Abv.

Fermented in French oak barrels. Fermentation was started in stainless steel tanks at 15°C. When sugar levels reached 10 balling the wine was transferred to barrels. No malolactic. Lees contact / bâtonnage for 3 months and overall oak maturation for 8 months.

Soil: Relatively dry sandy deep alluvial soils, highly weathered with mostly fine to medium sand fractions. Well drained without any major limiting factors. Elevation: 270m. Trellis: 5 wire lengthened Perold. Age of vines: 16 years old. RS 3.19 g/l.

This shows a decidedly biscuity aromatics with lemon tart, custard cream and tarte tatin caramelised apple richness punctuated with saline mineral notes, hints of brine, dried herbs and a cool, intense concentrated finish. Rather impressive indeed.

(Wine Safari Score: 93+/100 Greg Sherwood MW)

Stofberg Estate Borderstone Semillon 2018, WO Breedekloof, 13% Abv.

Fermented in stainless steel. Fermentation was inoculated with Yeast Alchemy 2. No malolactic. Bâtonnage once a week for 5 weeks and lees contact 10 months during oak maturation in French oak.

Soil: Sandy loam. Elevation: 220m above sea level. Trellis: 4 Wire extended Perold. Age: 26 years old. Clone: 317. RS 3.4 g/l.

The aromatics show a leesy, buttery, creamy white citrus complexity with notes of grilled herbs, lemon peel and white toast. The palate is pithy and fresh with pronounced orange peel zest, grassy spice and a piquant, bitter lemon creamy lanolin finish.

(Wine Safari Score: 92/100 Greg Sherwood MW)

Daschbosch Avon Clairette Blanche 2019, WO Breedekloof, 13.14% Abv.

Fermented in barrel using wild and commercial yeasts. The wine saw malolactic fermentation with lees contact and bâtonnage for 4 months and oak maturation for 6 months.

Soil: Longlands / Westleigh. Elevation: 270 metre. Trellis: Bush vines of 43 years old. RS 3.16 g/l.

This has a powerful overt aromatic nose with dried green herbs, lemon peel, green apple and a chalky crushed gravel minerality. The palate is crystalline and fresh with a beautiful vein of acidity, tart green pear, white peach, and a sweet / sour stony finish. This really is an exciting expression of this variety expertly handled. Very smart indeed.

(Wine Safari Score: 93/100 Greg Sherwood MW)

Le Belle Rebelle Mariette Pinot Blanc 2018, WO Breedekloof, 14.26% Abv.

Fermentation vessel were 225 litre French oak barrels using wild yeasts. No malolactic fermentation with lees contact for 9 months with first 3 months also bâtonnage. Oak maturation was 9 months in second and third fill French oak.

Soil: Primarily clay to loam with sandy alluvial soils sections. Sandstone rocks also present. Elevation: 208m. Trellis: 5 wire guyot trellis. Age of vines: 33 years old.  Clone: Mutation from Pinot noir. RS 3.31 g/l.

The nose shows a waxy apple, herby, white citrus complexity with a smoky, waxy soap stone minerality. The palate is cool, crisp and bright with a certain vivacity and generosity of crystalline pure white peach and white citrus fruits. Lovely linear precision and focus.

(Wine Safari Score: 91+/100 Greg Sherwood MW)

Olifantsberg Grenache Blanc 2018, WO Breedekloof, 13% Abv.

Fermentation vessel was a 2000 litre foudre, 300 and 500 litre barrels. Fermentation used natural yeasts with a subsequent portion of malolactic occurring naturally. Lees contact on full fermentation lees for 10 months. Oak maturation for 10 months in foudre and barrels.

Soil: Clay-shale with quartz. Elevation: 460m. Trellis: Stok-by-paaltjie. Age of vines: 5 years old. RS 3.22 g/l.

This wine reveals a bold, stony mineral aromatics of crush gravel, grey slate and piquant white citrus peel and dried herbs. The palate is cool and generous, loose knit and fresh with orange peel, lemon rind zest and a charmingly bitter lemon pithy finish. There is a lot of interest packed into this bottle.

(Wine Safari Score: 93/100 Greg Sherwood MW)

Deetlefs Estate Family White Semillon 2018, WO Breedekloof, 13.96% Abv.

Ferment in barrel with 60% of must inoculated with cultured yeast while 40% underwent spontaneous wild fermentation. 5% skin fermented Sémillon adds complexity and texture to the palate. The grapes are destemmed and given six hours skin contact before a light pressing. Oak maturation lasted a total of nine months in 300 litre French oak barrels. 16% first fill, 16% second fill and balance in older seasoned oak. The best barrels are selected for this special and rare take on Sémillon.

Soil: cultivated on Sandy loam soils. Elevation: 400m above sea level. Trellis: Three-wire Perold. Age of vines: 27 years old. Clone: The clone is GD 121 and is grafted on Richter 99. Cultivated on an open canopy basis to allow for at least 85% sunlight penetration to enhance photosynthesis and thus bettering berry development. High density planting, which is 25% more vines per hectares then the norm, allows for better competition of rootstocks and thus building a healthy branched root system. RS 3.38 g/l.

This reveals a charming aromatic nose of honey suckle and sweet white blossom perfume, honeycomb and sweet grilled herb spices. There is a lovely soap stone, dusty minerality that carries to the palate with spicy yellow peach, sappy baking herbs, wet river pebbles and a stony graphite finish. A very serious expression of Semillon without doubt.

(Wine Safari Score: 93+/100 Greg Sherwood MW)