2013 White

"The 2013 White is a blend of Chenin blanc, Viognier, Semillon, Roussanne, Grenache blanc, Verdelho and Clairette Blanc, pressed without enzymes or SO2 and raised in 225-liter and 400-liter French barrels of which 30% are new. It has a very attractive bouquet with scents of lemon curd, dried pineapple and a cheeky scent of custard creams. The palate is well balanced with a fine line of acidity, light peach and apple tart notes towards the very refined finish that contains just the right amount of lees notes. This is a superb wine from winemaker Donovan Rall."

92
Neal Martin, The Wine Advocate
  • Analysis
  • Vineyards
  • Vinification and Aging
  • Tasting Notes
  • 2013 Vintage Notes

Vuurberg 2013 White

Wine of Origin

Western Cape

Varietals

42% Chenin blanc, 18% Semillon, 11% Roussanne, 11% Grenache Blanc, 9% Viognier, 9% Verdelho

Analysis

Wine Maker: Donovan Rall

Alcohol: 14.0%

Total Acidity: 6.2 g/l

pH: 3.25

Residual Sugar: 4.5 g/l

The farm is stunningly situated against a mountain along the Helshoogte Pass, one of the oldest in the Cape, on soil that is big, red and clay-like; a composition that led them to plant Petit Verdot, Cabernet Sauvignon, Malbec, and Cabernet Franc, as well as Chenin Blanc and Viognier at the top of the property. Inspired by the Helshoogte (“Hell’s Heights”) location and the imposing mountain backdrop, the name Vuurberg (“Fire Mountain”) was created. The fruit is Stellenbosch Chenin Blanc, Viognier, Semillon and Verdelho along with Rousanne and Grenache blanc from the Voor-Paardeberg appellation and a newly added parcel of Chenin Blanc from the Swartland.

The grapes are picked as early as possible and rushed to the cellar. The whole bunches are manually transferred into the press and pressed without enzymes and SO2. The unsettled juice now goes into a selection of 225l and 400l french barrels (30% new) with nothing but a small amount of sulphur added at this stage. Fermentation occurs naturally without the addition of any yeasts or nutrients and usually takes between 3 to 9 months to be completed depending on the variety. The wine stays on the lees in barrel with regular battonage for 10 months before blending and bottling.

The wine opens with aromas of orange marmalade, limes, toasted nuts, and a fresh floral component. Minerality leads on the palate with fresh citrus and a waxy, honeyed finish. Enjoy now or over the next 5 years with oysters and rich shellfish dishes.

After a great 2012 vintage 2013 shows even more promise and freshness than before with grapes ripening at lower sugar levels. This 2013 certainly is rich and concentrated but also shows more freshness as a result of earlier picking.