SommCon DC. 2019

2018 Backsberg Chenin Blanc

Simple, clean, unoaked off dry wine.

100% Chenin Blanc variety was sourced from Darling, Wellington, and Paarl.  Fruit was crushed, chilled and settled overnight, followed by a long, cool fermentation at 13°C in stainless steel. 

Primary aroma and flavour clusters produce notes of pear and green apple.  12.71% abv. 

2017 "The Old Orchard" Chenin Blanc 

Bellingham was established in 1693.  Old vines:  ≥ 35 years old.

Granitic soils with some shale.

Stainless steel fermentation followed by 2 - 3 years neutral French Oak.  100% Chenin Blanc, 14% abv.

Primary aroma and flavour clusters of peach, passion fruit, melon, papaya and pineapple with oatmeal and crushed wheat notes.  Secondary aroma and flavour clusters of subtle spicy oak.

2017 Patatsfontein Chenin Blanc

Montagu Ward:  One-half hectare vineyard of 32 year old vines in Montagu.  

13.5% abv. 

Primary aroma and flavour clusters are both opulent and restrained with white lemon, pear, with white flower floral notes.

Secondary aroma and flavour clusters of older French Oak - 10 months.  

2017 Marras Chenin Blanc

Piekenierskloof Ward within Bamboes Bay Ward:  Granite and sandstone soils.  Whole cluster, hand-harvested grapes were cooled overnight, destemmed and crushed, followed by 4 hours of skin contact. 

Fermented cold with native yeasts.  Neutral barrels, stainless steel, as well as 6 months on the lees.  

Primary aroma and flavour clusters of pear and quince, with medium acidity and wet stone.    

2018 Lubanzi Chenin Blanc

Swartland District:  Flagstone, shale, schist, and iron-rich clays.  Hand-harvested.  Natural winemaking (90%) producing a delightful Vegan small batch wine.  Lees contact 3 - 6 months.   

12.5% abv.

Primary aroma and flavour clusters of white peach, orange, nectarine, and yellow melon with hints of talc.

Secondary aroma and flavour clusters of banana bread.  

2017  Terre Brûlée 

Swartland District:  Shale and granitic soils.  

Hand-harvested, whole bunch pressed.  The winemaker used natural, wild yeasts throughout the winemaking process. Fermentation and ageing took place for nine months on its fine lees in stainless steel tanks (40%), wooden tank (40%) and 500 Liter new French Oak barrels (90% new, 10% 2nd fill).  13% abv.

Primary aroma and flavour clusters of citrus, green-melon rind, and lime pith. 

2014 Petit Verdot

100% Petit Verdot

 Glen Manor is located on the west slope of the Blue Ridge Mountains, Virginia.

  Upon completion of MLF (7-10 days), the wine was racked into the barrel room to rest.  Ageing was primarily in new French oak barrels and older, neutral barrels were used for further ageing.  

2016 Central Park West Single Vineyard Collection

100% Petit Verdot

Loamy soil terroir of St. Helena, Napa, California.

14.5% abv

Primary aroma and flavour clusters of blackberries and red currants, with floral notes of violet and lavender.

Secondary aroma and flavour clusters of brioche, with tertiary notes that are earthy, forest floor and wet crushed stone.

2016 - "4990 Reserve Single Vineyard"

Kosher

100% Petit Verdot

13 Months in French Oak

 Cultivated in Shamron, Israel.  

Aroma and flavour clusters of plum, blackberry and blueberries, with dried sage and lavender.  Secondary aroma and flavour clusters indicative of ageing, including cedar and light spice.  

2014 Judea Hills 

85% Petit Verdot

14.5% abv

 Primary aroma and flavour clusters of raspberries, cherries, blackberries and pungent liquorice. 

Secondary aroma and flavour clusters of cinnamon, clove, with deliberate oxidation aromas and flavours of dark chocolate and coffee.  This wine has soft tannins and a strong finish.  Note the more pronounced red colour, as well as the fruit pulling away from the meniscus.  

2016 Monticello

Petit Verdot

13.8% abv

21 Months in new and neutral French Oak

 Primary aroma and flavour clusters of blackberry and plum, floral notes of violet.  Secondary aroma and flavour clusters of chocolate and coffee.

Tertiary aroma and flavour clusters of dried fig and dried banana, including deliberate oxidation notes of coffee and chocolate that persist into the finish.

2015 Ingleside

75% Petit Verdot, 15% Cabernet Sauvignon, 10% Cab Franc

21 months French Oak & American Oak

 Primary aroma and flavour clusters of black cherry, blackberry and plum, with notes of violet and lavender.  Secondary aroma and flavour clusters chocolate and coffee, tertiary notes of dried strawberry, earth and forest floor.