Cape of Good Hope

Van Lill en Visser Chenin blanc

Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight without enzymes. Fermentation occurred in 300ℓ French Oak barrels (24% new) and stainless steel (53%), with about 45% of the wine completing malolactic fermentation. The wine spent 7 months on the lees before being blended and bottled in October.

Tasting Notes

Van Lill en Visser Chenin blanc

Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. 25% of the wine was fermented and matured in 300e French Oak barrels (17% new, 8% 2nd fill) and the balance remained in stainless steel tank. The wine spent 7 months on the lees before being blended and bottled in October.

  • 4.5 Stars - Platter's
Tasting Notes

Van Lill en Visser Chenin blanc

Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberge, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. 22% of the wine was fermented and matured in mu new French oak barrels, and the balance remained in stainless steel tanks. The wine spent 7 months on the lees before being blended and bottled in early October.

Tasting Notes

Van Lill en Visser Chenin blanc

Grapes were hand-picked in small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. A meticulous hand-selection followed before the grapes were whole-bunch pressed and fermented in both stainless steel and large format, older French oak barrels. The wine was aged for 7 months in barrels and regularly tasted for optimal balance of fruit and oak before being removed and bottled in October.

Tasting Notes

Van Lill en Visser Chenin blanc

Grapes were hand-picked in small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. A meticulous hand selection followed before the grapes were whole bunch pressed and fermented in both stainless steel and large format, older French oak barrels. The wine was aged for 7 months in barrels and regularly tasted for optimal balance of fruit and oak before being removed and bottled in October.

Tasting Notes

Tasting Notes

wisp of spice adds a teasing, tempting note to ripe pear, quince and nectarine aromas. More of the same can be found in the mouth. Rich with stone fruit vivacity and acid freshness, the mouthful is steadied by a toned oak creaminess and slight lift of spice. Gentle and restrained with the understated oak framing the fruit beautifully. Poised and balanced with wonderful refinement and elegance.

Vintage Notes

The 2019 vintage yield was significantly up from the previous 2018 vintage, which had suffered 3 years of intense drought conditions in a row. Variable weather conditions during the flowering and fruit set period in October led to some uneven ripening, but moderate weather during the growing season resulted in good growth and denser canopies. Slightly cooler conditions leading up to harvest resulted in great fruit flavours and exceptional acids.

Average temperature

19°C

Rainfall

320mm

Harvest

28 January - 01 February 2019

Origin

Citrusdal Mountain

Soil Type

Hutton

Yield

2,3T/ha

Tasting Notes

Enticing stonefruit aromas — nectarine and peach with a tinge of honeyed almonds. The same flavours are apparent in the mouth where they are joined by a touch of green melon. Bright and vivid acid lifts the broad palate and keeps it fresh and vibrant, adding a pithy lemon zest nuance too. The weight and concentration of the fruit is impressive and the flavours linger. Beautifully balanced and rich.

Vintage Notes

With the large-scale water restrictions during the 2016 season, the post-harvest period was characterised by very dry conditions which led to early leaf fall. Although the cold was sufficient, the winter was really brief and abruptly ended by an unusually warm August which led to a rapid and early bud burst of the vineyards. Moderately warm weather during the ripening process, with cooler than usual night temperatures and minimal heat peaks, made for ideal harvest conditions.

Average Temperature

18.8'C

Rainfall

182.84mm

Harvesting

03/02/2017 - 06/02/2012

Origin of Fruit

Citrusdal Mountains

Soil Type

Hutton - Sand/Loam

Yield

2 ton/ha

Tasting Notes

Hints of delicate peach blossom aromatics are underpinned by a creamy toast note. The palate is rich and broad with an array of tropical fruits — stonefruit, melon, peach and apricot. Fresh, crisp and lively with some citrus too. Providing support is a well integrated toasty oak frame that isn't overplayed or dominant. Nuanced, long and elegant with a lingering tail and prolonged finish.

Vintage Notes

Warmer, drier conditions than usual were experienced between March and November with below average rainfall. The 2016 yield was drastically affected by the drought conditions, reducing the crop by almost 50%. These old vines again produced wines of great flavour, balance and concentration, despite slightly lower acid levels due to the warmer conditions.

Average Temperature

19.1°C

Rainfall

324mm

Harvesting

18/01/2016 - 01/02/2016

Origin of Fruit

Citrusdal Mountains

Soil Type

Sand/loam

Yield

2.8 ton/ha

Tasting Notes

Vibrant nose of nectarine, stone fruit and melon with a vague hint of flint. 'there's more of the same on the palate which is taut but showing lively, fresh apricot, peach and melon flavours. The acidity makes for a juicy mouthful. Lovely palate weight and texture. Good grip and a long, satisfying aftertaste.

Vintage Notes

Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.

Average Temperature

19.12°C

Rainfall

438mm

Harvesting

27/01/2015 - 06/02/2015

Tasting Notes

Toasty notes support the nectarine-, apricot-and peach aromas on the bouquet. Complexity added by a preserved lemon nuance. Expressive but taut. The palate is rich, rounded and bold with the oak immediately apparent — but not overwhelming the ripe stone fruit elements of apricot, nectarine and peach which remain pure, and well delineated. Ample acidity to ensure crisp refreshment on this full-bodied wine. An intriguing naartjie/mandarin twist adds interest to this obviously serious wine. Elegant and earnest with a long finish.

Vintage Notes

Basie van Lill of Arbeidsend and Jozua Visser of Oudam have owned and worked these vineyards for decades. The vines share space with fynbos and Rooibos tea bushes while sheep also graze the land. Planted in 1964, the vines are on either red sand, or clay on the Skurfberg Mountain, surrounded by fynbos. The area's height above sea level, naturally low rainfall and treasury of old vines that don't have the benefit of irrigation, results in intense and balanced wines. The hot days are tempered by refreshing cool nights due to the land's proximity to the Atlantic Ocean (Lamberts Bay). All of these factors, along with the age and balance of these bush vines, contribute to ripeness, intense fruit and wines with a high natural acidity.

Average Temperature

20.1°C

Rainfall

410mm

Harvesting

11/02/2014 - 20/02/2014

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