Always something new and exciting from Glen Carlou as Winemaker Johnnie Calitz finds a good parcel of grapes and turns it into a magical bottle of wine, like this Glen Carlou Collection Chenin Blanc 2018. Grapes harvested in mid-February from 50-year-old unirrigated bush vine vineyards in the Swartland Wine Appellation.
Once in the cellar, the grapes were destalked and pressed and fermentation took place using the natural yeasts from the vineyards in second and third fill French oak barrels for a period of four months. The wine was then prepared for bottling. A limited edition as only 3,400 bottles were produced in the 2018 vintage.
From a Burgundy shaped bottle, closed with a natural cork. The top is dipped in wax. The label has an artisanal feel about it with textured paper. In the glass it is a pale golden straw, gem bright, crystal clear. Johnnie Calitz, the Glen Carlou wine maker describes it thus,
“Layered aromas of stone fruit, cashew nuts, jasmine and marzipan abound on the nose. Initially shy the wine opens up considerably. A rich and full-bodied mouthfeel leads to an extended aftertaste with hints of tangerine and satsuma fruits. I am delighted that this wine was awarded 95 points by Tim Atkin MW. And Silver Outstanding at IWSC 2018.” The wine is built to take anything up to five years of cool cellaring, during which time it will improve and reward the drinker.
This is a sipper, at sundown or as an aperitif before a meal. Do visit the Glen Carlou Restaurant, where the view alone is worth the drive. The chef is Johan Stander and his Beef Tartare is perfect with his summery Beef Tartare. If you are too far away and want to make something at home to go with your Glen Carlou Collection Chenin Blanc 2018, Dianne Bibby’s Traditional South African Pickled Fish provides the answer. Click here for her recipe.
Read more about Glen Carlou Wine Estate – CLICK HERE