Alheit VineyardsWestern Cape, South Africa
Why you'll love it
Winemaking is minimal (wild yeast, whole-bunch pressed, aged 12 months on lees, rest in tank), delivering exceptional purity and tension for the vintage.
Grapefruit, rooibos tea and salty earth aromas, with a reverberating mineral backbone. On the palate it's powerful yet elegant -bright citrus, wet stone, with fine lees texture and a long finish.
Pairs beautifully with oysters, ceviche, trout, lightly spiced seafood, or goat's cheese freekeh salad. Also brilliant on its own.
Best known in Loire Valley, South Africa
A brilliant shape-shifter. Bone-dry, off-dry, sweet or sparkling, always with vivid acidity running through it. Apple, quince, honey and a waxy texture, with the best examples from the Loire and South Africa ageing gracefully for many years.
South Africa
South Africa's wine heartland, encompassing everything from the cool coastal valleys to the warmer inland sites. Extraordinarily diverse in climate and soil: a single appellation that contains multitudes — from delicate Elgin Pinot to muscular Swartland reds.
Western Cape, South Africa
Alheit Vineyards makes minimal-intervention white wines in South Africa's Western Cape. Fruit is hand sorted and whole-bunch pressed, then fermented with wild yeast in cement eggs, foudres and old barrels. We stock a long list, including Cartology and Hemelrand.
More from Alheit Vineyards →The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled with no additions to the raw juice, wild fermentation in both one foudre and one cement egg. Fermentation lasted about one month. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further five months prior to bottling. Very simple, careful winemaking.
If you like these, you'll love this: If you enjoy mineral rich Loire Chenin, or other single-vineyard, old-vine whites with finesse (think Huilkrans, Fire by Night), this will hit the mark.
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