cellar practices - chenin.co.za vines.pdfpaarl. weathered swartland shale. citrusdal(olifants river)...
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Inoculated, 33%
Natural, 50%
Combined, 17%
Region Soil typesStellenbosch decomposed granite, sandy
loam top soil, lower clay loam, oakleaf, sandstone
Swartland granite, tukulu, weathered swartland shale, decomposed granite, shist, 'koffie klip'
Paarl weathered swartland shaleCitrusdal (Olifants River) hutton, sandstone, sandy soilsBot River (Hermanus) bokkeveld shale, sandy wet claySimonsberg (Stellenbosch) hutton, glenrosaWellington tukulu
Reneé Crous | Valeria Panzeri | Hélène NieuwoudtInstitute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch
Vineyard management
Cellar practices
Rootstock and clone
R99, R110, 101-14, Ramsey, Jacquez, own roots
Most frequently occurring
Least frequently occurring
Clone: all unknown
40-64 years
Pruningmethods
All bush vines: 2 bud spur pruning and focus on producing balanced yields
Soil types and fertilisation
Plantingdensity
Canopymanagement
HarvestingBottle ageing,
filtration and fining
Wood
Lees contact
Malolacticfermentation
• Post harvest nitrogen• Organic – cover crops and guano• Foliar spray
Range (vines/ha): 1111 – 3788
3000 - 3500 vines/ha
Most frequently occurring
• Balling: 22˚ - 24.5˚• pH: 3.2 - 3.6• TA: 5.3 -10.1 (g/L)
Temperature ranges: 15˚C – 18˚C
and18˚C – 25˚C
No winery allowed MLF intentionally
All wines (94%) received lees contact except one (6%)
Minimum period: 2 monthsMaximum period: 12 months
Why?• “mouthfeel and complexity”• “protection of fresh fruit”• “adds body and structure”
Wooded: 14Unwooded: 4
Average period:7 - 12 months
• Bottle ageing:Yes – 15; No – 3Period ranges from 2 – 24 months
• Fining:Only prior to bottling
• Filtration - if yes:Protein stabilisation -
bentonite
Yes / No?
We would like to thank Vineyard Manager, Rosa Kruger, for sharing her expertise on old-vines; Ina Smith, Manager of the Chenin Blanc Association, with her impeccable knowledge on the Chenin blanc cultivar; Private Chenin cellars for sharing their secrets with us.
Acknowledgements
Ranges:
“No specific parameters, only sight and taste”
This poster provides feedback on the vineyard management and cellar practices currently used by South African (SA) privatecellars in the crafting of 18 different premium quality old-vine Chenin blanc wines. The information was obtained with aquestionnaire sent to producers, as well as consulting experts from industry on their knowledge of old vineyards. The vineyardsare amongst the oldest SA Chenin blanc vineyards (>40 years) in the country. These vineyards are part of our country’s historythat has seen many political and economical changes. Some of them have even survived wars.
Fermentation
• Light suckering• Tip and top• Protection against
sun and wind• Opening canopy for
sunlight penetration• Preventing rot
Different fills usedfor wooded wines
Yes / No?
Vineyard locations
Fermentation types
Inoculated with:• CY3079• DV10• D47• Anchor Exotics• Alchemy 2• Vin7
Consecutive fills, 41%
New oak, 13%
Second fill, 21%
Third fill, 15%
Fourth fill,
10%
• Olifants River• Swartland• Wellington
• Paarl• Stellenbosch• Hermanus