Circle of Life White is neither defined by grape varietals, nor indeed a specific block within the vineyard, but instead encapsulates the myriad soils, aspects, altitudes and grape varieties found on this windswept, biodynamic farm. The windswept vineyard blocks are all, south facing (less sun exposure), 200-350m above sea-level and a mere 2 miles from The Atlantic. These factors combine to produce low yields, balanced grapes and wines with a true sense of place. Production is a miserly 4 tons per hectare. Bunches are picked early in the mornings, when they are still cool, which helps to preserve the flavours. Extracting juice from the grapes is achieved through whole-bunch pressing in our modern basket press. This is the most delicate way to extract the juice. No additions of enzymes or settling agents were made to the juice. After a settling period of 24 hours, a large proportion of the juice was destined for co-fermentation. We determined a blend of Sauvignon Blanc and Chenin Blanc prior to fermentation which went into old 600-liter barrels where it fermented for four months. After the fermentation was completed the blend was racked to a stainless-steel tank to which they added the rest of the Sauvignon Blanc, Chenin Blanc and Semillon. To have the varietals integrate the wine was left in barrel on the fine lees until its bottling date six months later. This helped to add more complexity and weight to the palate. The wine is produced as naturally as possible, with no additions of acids or enzymes.
A fine and seamless blend of 3 classic white grapes. Sauvignon Blanc(69%) aromas are prominent on the nose, with lime and prickly pear notes. A tight mineral core and creamy mid palate from the Chenin Blanc (26%) gives complexity and a persistent finish while a small proportion of Semillon (5%) adds texture and depth.
"76% Sauvignon Blanc, 22% Chenin Blanc, 2% Sémillon. Biodynamic and regenerative farming. Two co-ferments: one is Sauvignon Blanc and Chenin Blanc in barrel; the other is Sauvignon Blanc and Sémillon in barrel. Spontaneous fermentations, no additions. Then everything is blended and put back into barrel on fine lees for nine to 10 months. All in Rhône 600-litre barrels.
Spicy, apricots, dried apricot. Very intense. Bright, bright, bright. You could light up a room with this wine. So much energy and so much commanding presence. Gorgeous layers. Long. Complex. Deft and dense. (TC)" 17.5 Tamlyn Currie Jancisrobinson.com
