About the Vineyard:
Kaapzicht’s vineyards sit on north-western slopes in Bottelary Hills, Stellenbosch, overlooking Table Mountain and False Bay. With a higher elevation, older vines, proximity to the Atlantic Ocean, and a large enough crop to always select the best grapes for their wines, Kaapzicht is consistently recognized in Stellenbosch and abroad for quality. The vineyards rise 200 meters (656 feet) above sea level, resulting in a slightly lower daytime temperature and a cooling ocean breeze at night. The vineyards are completely unirrigated with vines dig deep into granite and clay soils, enabling consistent quality across vintages, even during challenging years.
On 190 ha (162 ha under vineyards) Kaapzicht grows 70% red cultivars, (Cabernet Sauvignon, Merlot, Shiraz, Pinotage, Cinsaut, Cabernet Franc, Petit Verdot, Malbec and Pinot Noir) and 30% white cultivars (mainly Chenin Blanc, Sauvignon Blanc, some Muscat d’Alexandrie and even less Chardonnay).
The chenin blanc and pinotage grow on bush vines which give a lower yield, thereby improving the quality and structure of the wine. Kaapzicht has some of the oldest chenin blanc vines in the country, with one block dating back to 1947. While the single bloc 1947 chenin sells out before it’s even bottled, the Steytler family includes some of these special grapes in their other chenin releases, including the unoaked Kaapzicht chenin blanc.
Since the first vintage was bottled in 1984, the members of the Steytler family has been running their 190 hectare large estate hands-on for four generations. Brothers Danie and George are winemaker and viticulturist, respectively, and their wives are in charge of marketing and finances, as well hiring out a venue and a self-catering cottage. Son, Danie Junior, assumed primary responsibilities as winemaker in 2009 as the family tradition lives on.
About the Wine:
This chenin comes from old bush vines planted in weathered granite topsoil and crumbly clay sub-soil. Some of the fruit is from from a vineyard planted in 1947 (the second oldest chenin vines in the country). The wine is made reductively. Grapes were harvested during early morning hours in cool temperatures then given 8-10 hours skin contact. Wine lay on the lees for 3 months before being racked, cleaned and bottled.
Food Pairing: Roasted turkey (Thanksgiving), sweet and sour pork, smoked salmon.
100% Chenin Blanc
Ripe quince, pineapple and stone fruit with unique savory undertones on the nose. The palate is lightly textured with a hint of sweetness and balancing crunchy acid results in a brisk finish.