28 February 2006
There are two blocks of Chenin Blanc at Cloof, the oldest of which is Block 6, planted in 1966. The fruit from this vineyard produces a richer wine than what we get from Block 1, where the acidity is racier.
This year we're fermenting two barrels' worth of juice from Block 6 in new oak. Thus far the flavours are working really well together.
Travellers on South African Airways Premium and First Class this year would have been exposed to a wine we’ve only ever made once – the 2003 Bush Vines Mañana. Produced from Block 6 (a dryland block of bush vine Chenin Blanc planted in 1966), it was so named because its harvest kept getting postponed to “tomorrow” because we were too busy harvesting black grapes. It ended up as a late harvest style wine with, what we thought, were very expressive Chenin flavours.
The problem was that it kept failing the tasting part of the certification process, with the official verdict that it was “oxidative” and “lacked varietal character” (needless to say, we didn’t agree with them!). Late last year, after nearly 10 attempts, we managed to get it past the Wine & Spirits Board.
This stroke of good fortune coincided with its selection by South African Airways for their 2006 on-board wine list (apparently it was the highest-scoring Chenin on their tasting).
Winemaker, Christopher van Dieren, who made a batch of Sauternes at Château La Tour Blanche during his winemaking training, is this year once again experimenting with making a sweet wine at Cloof. The dry, windy conditions prevent the growth of botrytis, so the grapes have been left to dessicate on the vines (see pictures alongside). The dry conditions also mean that the berries have remained healthy as they've dried out (i.e. there's no rot).
Later this week we’ll harvest these grapes. Christopher is planning to leave the must in the press overnight, so that the raisins can become partially re-hydrated before being pressed the following day. This will allow the flavours to be released during pressing. Fermentation will then be started.
We look forward to tasting the results!
