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A rather rare, very unusual wine… Springfontein Chenel

Springfontein Rim, Stanford

AT SPRINGFONTEIN, outside the town of Stanford, the focus is on the South African grape varieties Pinotage and Chenel, albeit that the latter's arrival on the farm was quite recent relative to when the first wine was bottled on the farm in 2004. “We wanted to showcase something indigenous, something local,” explains Emil Weber, son of the proprietor Johst Weber. “The most-planted white varietal in South Africa is Chenin Blanc, however Chenin is not South African. So we had to wander off the beaten track, and in search of the ‘white equivalent' to Pinotage we came across Chenel.”

It was in 1974, at Elsenburg College in Stellenbosch, that Chenin was crossed with Trebbiano, also know as Ugni Blanc, which is widely used for brandy production. Only much later, in 2017, were the first Chenel vines planted at Springfontein. From the first harvest in 2020 the results were extremely promising, and, once they knew for sure that they were on the right track, they planted more.

“The Chenel is not only homage to our terroir, but also to South Africa,” says Weber. “Since 2019, our vineyards and wines have been certified organic. We have always followed a “minimal-intervention” philosophy. We are down-to-earth farmers who work hand-in-hand with mother nature.”

 

SPRINGFONTEIN TERROIR SELECTION CHENEL 2022
WO Springfontein Rim, Stanford. Estate wine. 5km from Atlantic Ocean. High alkaline limestone, fijnbos vegetation. Vegan-friendly. Vines planted in 2017. Organically grown. Grapes hand-harvested and -sorted in the early morning, left in cold room overnight, then whole-bunch-pressed into stainless steel tanks for clarification over several days. Clear juice fermented (using wild yeast) in French oak barriques (225L barrels) and egg-shaped fermenters, then matured in these vessels for 8 months. Unfiltered. 2850 bottles.
Alc 13 | RS 1.8 | TA 5 | pH 3.5
Producer's Tasting Notes: Apple and peach notes on the nose, minerality and soft acidity on the palate – the aromas well-integrated and very subtle. Ageing potential: 10 years from vintage.
R435pb ex-cellar.

 

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