The pack, Lycaon Old Vine Chenin Blanc 2018


W.O. Wellington

Cultivar(s): Chenin Blanc 100%
Analysis: Alc:13.29 % | R.S: 1.2 g/l | T.A: 5.8g/l | Ph: 3.55

The story of this wine

Harvested in the second week of February 2018 from block 8 and 9 on Welgegund Farm in Wellington. Having secured grapes from this certified heritage vineyard for the 2019 vintage, Painted Wolf winemaker Jeremy Borg was made aware that there was some 2018 vintage wine available. After tasting, he decided to purchase the wine and bottle this first vintage. This wine was harvested and fermented by Friedrich Kuhne, winemaker and viticulturalist at Welgegund, before being moved to the Painted Wolf cellar where it was further matured and finished off by Jeremy. The vines were planted in 1974 and sit at the base of a hillside composed of Tukulu soil, a decomposed granite. The vineyard is a certified heritage vineyard under South Africa’s Old Vine Project, designed to preserve the surviving old vineyards of South Africa.

Tasting notes

An elegant and subtle wine, with an aroma of peach with hints of salty earthiness. The wine has a creamy finessed texture with a long finish. It is bone dry. 2830 bottles produced

Food suggestions

The use of wild yeast and partial barrel fermentation for this wine has yielded a Chenin which is both sleek and complex, suitable for country cooking with a French flair.

The vineyard

These Chenin Blanc grapes were harvested from two adjacent blocks of (1974) 44-year-old vines in the “horseshoe” just above the town of Wellington The vines grow in Tukulu soil, a well - drained decomposed granite soil, yellow brown in colour. The vineyard is not irrigated

Winemaking

The fruit was harvested between 23 and 24 balling, whole bunch pressed and settled before being fermented in barrel and tank with natural wild yeast. The press was very gentle, yielding only around 550 litres of juice per ton for the optimum quality. The wine was matured in both French oak barrels and tank, with one new tight grain 500 litre barrel and two seasoned barrels, plus 700 litres of tank fermented wine. Fermentation was very slow helping build a beautiful texture for the wine.

 

Ageing potential

This wine will develop in bottle over the coming 3-4 years, gaining complexity as it develops in bottle.