Alheit - Hereafter Here Swartland Chenin Blanc 2023
Alheit Vineyards is a family business started in 2010 by husband and wife team Chris and Suzaan Alheit. They met at Stellenbosch University, fell in love, travelled the world together, got married, then travelled some more. Eventually they settled on Hemelrand farm close to Hermanus and started their project.
Their goals are simple: make wines with a clear sense of Cape identity so we can show that the Cape’s vinous heritage is worth celebrating and protecting. Chris and Suzaan love old vineyards. They love dry farming. They love bush vines. They think that “ordinary grapes” are in fact wonderful. They believe that great things are possible in the Cape.
Alheit practice simple and careful winemaking: no yeasts, no enzymes, no acidification, no sulphur before ferment, no blocking malo, no new barrels, no fining etc. No manipulation. The goal is to find the voice of the land, not the mark of the winemaker.
In the vineyards, it’s all about careful pruning and suckering, diligent canopy work, and hand hoeing. They like to encourage healthy soil by cover cropping, mulching, and manuring. All their grapes are hand-picked into small lug boxes and transported with care by us to our winery. Alheit works closely with local growers but also have their own farm, Nuwedam, on the Paardeberg, for which they are fully responsible.
In the cellar Alheit use gentle whole cluster pressing, hardly settling (they like very cloudy raw juice), no additions to the raw juice, wild fermentation in either cement eggs, clay pots, foudres, or old barrels (various sizes). The wine is kept on lees for around twelve months, then rested in tank without fining for a further four months prior to bottling.
Original: $36.73
-65%$36.73
$12.86Product Information
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Description
Alheit Vineyards is a family business started in 2010 by husband and wife team Chris and Suzaan Alheit. They met at Stellenbosch University, fell in love, travelled the world together, got married, then travelled some more. Eventually they settled on Hemelrand farm close to Hermanus and started their project.
Their goals are simple: make wines with a clear sense of Cape identity so we can show that the Cape’s vinous heritage is worth celebrating and protecting. Chris and Suzaan love old vineyards. They love dry farming. They love bush vines. They think that “ordinary grapes” are in fact wonderful. They believe that great things are possible in the Cape.
Alheit practice simple and careful winemaking: no yeasts, no enzymes, no acidification, no sulphur before ferment, no blocking malo, no new barrels, no fining etc. No manipulation. The goal is to find the voice of the land, not the mark of the winemaker.
In the vineyards, it’s all about careful pruning and suckering, diligent canopy work, and hand hoeing. They like to encourage healthy soil by cover cropping, mulching, and manuring. All their grapes are hand-picked into small lug boxes and transported with care by us to our winery. Alheit works closely with local growers but also have their own farm, Nuwedam, on the Paardeberg, for which they are fully responsible.
In the cellar Alheit use gentle whole cluster pressing, hardly settling (they like very cloudy raw juice), no additions to the raw juice, wild fermentation in either cement eggs, clay pots, foudres, or old barrels (various sizes). The wine is kept on lees for around twelve months, then rested in tank without fining for a further four months prior to bottling.
