CARL EVERSON CHENIN 2018
NOTES FROM THE WINEMAKER
The beauty of this wine is even though it stays the same each year (as it’s harvested from the same Single Vineyard classified block on the farm), each year is different. The 2017 vintage shows some restraint at first, even a bit shy, but then opens up to show quince and pineapple notes with a freshness and finesse ever present on the palate as yellow peach flavours run through your mouth. The distinctive depth and complexity of fruit we’ve learned to appreciate and love of the Carl Everson Chenin, is on show again with the 2017. These precious 35 year old vines, old French barrels, spontaneous fermentation and minimalistic cellar intervention in the end proclaim our Slanghoek terroir through this wine.
As were the case in 2016, the 2017 ripening and harvest season was a very dry and healthy one which actually proved a challenge for spontaneous fermented wines. The yeast populations in the vineyard were smaller and available nutrients (food for yeast cells) also less. As a result of this patience was key as alcoholic fermentation only finished after 4 months in the barrel where after the wine spent a further 6 months in those old French barrels (400 & 500L), before bottling in January 2018.
CARL EVERSON CAPE WHITE BLEND 2018
NOTES FROM THE WINEMAKER
This is a new addition to our Heritage Range and the Carl Everson label, and in fact a further emphasis on our focus on Chenin blanc as this is a Chenin based blend. The idea behind this wine is to use the cultivars we grow on the farm in conjunction with Chenin as the backbone to show off the sexyness and fruit purity of our Slanghoek Valley terroir. And so, the Roussanne provides the linear direction while the Semillon, Viognier and Colombard sit pretty to claim all the attention.
More on the Roussanne:
We planted this Entav clone brought in from Vititec, in 2014 with the goal of having this variety on the farm known for its natural high acidity and to compliment the Chenin and Viognier we already had on the farm. Furthermore, our philosophy of only working with Estate certified grapes has freed us up and seeing as though we have generations of time to work with, there’s no rush…
All 5 wines went through spontaneous fermentation and finished at different stages – 4 to 10 weeks. Most of them underwent Malolactic fermentation as well and fermentation and maturation took place in old French oak: Chenin in 400 & 500L; Roussanne in 2500L Foudre; Viognier and Sémillon in 300L and Colombard in 225L. Batonage only occasionally to finish malo. After 9 months in barrel the wines were blended and put back in barrels for another month before bottling in January 2018 and then left in bottle for 6 months before release in July.
The tractor on the label is a Massey Ferguson and was widely referred to as a ‘Vaaljapie’. When Carl Everson was the vintner on the farm he always would have a Few Vaaljapies on the farm and they were real workhorses.
OPSTAL CHENIN BLANC 2020
NOTES FROM THE WINEMAKER:
We have Chenin planted on various sites on our farm and this wine is a mash-up of the best of these sites. It has a great balance of zippy freshness to go with its aromatic complexity. Attractive aromas of pineapple, peach and citrus are well held together with a subtle spice and leesy complexity from the 8 months spent in large French oak Foudres.
CRUSING & DESTEMMING Grapes were crushed, destalked and pressed after 8 hours of skin contact
FERMENTATION METHOD Spontaneous fermentation – 75% in large French oak vessels called Foudre, and 25% in stainless steel.
MALOLACTIC 8 months maturation on the fermentation lees in both oak and stainless steel.