2019 Palladius

Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Sémillon Gris, Sémillon Blanc and Palomino mix and Colombard from Paardeberg (14 vineyards), Piketberg (1 vineyard), St Helena Bay (2 vineyards). Yield 25 hl/ha. Aged for 12 months in amphora and concrete, then 12 months in old foudres. So tangy and gorgeous. Toast and lime on the nose with a honeyed undertow. This is just beautiful! Admirably persistent. (JR)

This must be made in quite a quantity now: from Paardeberg (14 vineyards), Piketberg (1 vineyard), St Helena Bay (2 vineyards). Blend of Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Semillon Gris, Semillon Blanc, Palomino and Colombard at an average yield of 28 hl/ha. The grapes spend time in the cold room before being sorted and whole bunches then go into the press. Pressing lasts two to three hours and in that period a margin of settling of the juice takes place in the collecting tank.The turbid juice is then transferred to concrete eggs of 725 litres and 400- to 1200-litre clay amphoras for the next stage of fermentation with ambient yeast at a steady temperature of about 18 °C. Ferments last as long as necessary up to 18 months, with each vineyard fermented in the same vessel every year. Aged for 12 months before being racked off into big old foudres for an additional 12 months' ageing prior to bottling. After two years the wine is bottled unfined and unfiltered. Satin smooth but with tension and, obviously, huge potential. Chenin tastes like the main ingredient in this quintessentially creamy wine but there is so much more. Long and cool and confident. But not nearly ready. Truly a great, if nervy, wine of the world. As it should be at this price! (JR)