Planted in 1982 these old bush vines now never yields more than 4 tons per Hectare. Unirrigated and planted in weathered granite topsoil and crumbly clay sub-soil it’s called “Kliprug” because of all the numerous rocks on the ground.
Handpicked crushed and destemmed (with skin-contact in press).
Natural sedimentation overnight after pressing (light and gentle pressing with maximum pressure of 0.8 kPA).
After settling, the wine is racked to 400L and 500L barrels for spontaneous fermentation. Fermentation can last between 2 – 4 weeks. The wine is aged in barrel for 10 months prior to bottling.
Wine Tasting Notes:
On colour
Kaapzicht Chenin Blanc Kliprug 2023 would present a medium lemon colour with a slight golden tint, indicating ripe fruit and some time in barrel and on lees. The wine would look bright and viscous in the glass, hinting at old‑vine concentration and a relatively textural style rather than something lean or neutral.
On the nose
On the nose it is likely pronounced and pure, led by citrus and orchard fruit: lemon, lime, green and yellow apple, plus just‑ripe quince and white peach. Subtle notes of honeycomb, acacia blossom and a brush of vanilla and flinty reduction from barrel and lees ageing would add complexity while keeping the profile taut and mineral.
On the palate
On the palate the wine should be dry, medium‑ to full‑bodied and clean‑cut, with concentrated flavours of citrus, apple, quince and a touch of pineapple framed by punchy, cool‑climate acidity. A slightly oily, velvety texture from old vines and lees contact would be balanced by that brisk acidity and a light vanilla–spice note, driving a long, dry, tightly wound finish.
On the whole
A focused, citrus‑driven old‑vine Chenin, combining concentrated orchard fruit, flinty minerality and crisp acidity with a gently creamy, lees‑polished texture.
| Alcohol |
13.42% |
| Residual sugar |
3.8g/L |
| Acidity |
5.6g/L |
| Ph Level |
3.4 |
| Region |
Stellenbosch |
| Producer |
Kaapzicht |
