making & styles
Versatile fruit from the Cape's blessed and wide terroir
Chenin Blanc in South Africa
has extensive depth in terms of vineyards, terroir diversity and
winemaking expertise. The grape's exceptional versatility and the
excellent selection of fruit available, due to the Cape Winelands' wide
terroir, provide for great variety of style. Winemaking techniques
depend on the style of wine desired.
Since 2010 the CBA
has embarked on a joint research project with the Institute for
Wine Biotechnology and the Sensory Research Unit of The
University of Stellenbosch. The main investigations identified
the key sensory and chemical features of the various styles
(fresh and fruity, rich and ripe, sweet). At present the focus
is on two main styles which are fresh, vibrant white fruits,
with a zest and crisp finish on the one hand and full ripe, rich
wines with oak barrel fermentation and aging making for complex
powerful wines on the other hand. There is also the oxidative
'natural" wine movement and chenin does really well here.
Modern-day South African Chenin blanc wines display a remarkable array of primary, secondary and tertiary sensory attributes, illustrated in the aroma wheel. This pays tribute to the dedicated efforts of generations of Chenin blanc vineyard managers and winemakers. The wheel is intended to provide information, educate and showcase SA Chenin locally and internationally.
While most South
African Chenin Blanc wines are still made in a fresh and fruity
style, that is changing. More and more producers are focussing
on mature bushvines. The fact is unassailable; the most intensely
flavoured Chenin Blanc wines come from older vines that have
been carefully managed for balanced yields. They prune these
dramatically to cut down on yields, pick the grapes riper and
often introduce oak fermentation and maturation. Chenin Blanc is
a very responsive variety - it will give back in the bottle what
the winemaker has put into the vineyard and in the cellar.