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The tasting |
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Bright yellow of good intensity. |
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Beautiful notes of citrus (candied lemon), fennel, pears, dried fruit and quinces. |
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It is precise and harmonious. Its complex flavours are very intense. It is a wine with a lot of personality. The dominant Chenin gives an excellent idea of a very good South African dry white wine. |
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The sommelier's advice |
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Serve between 10 and 12°C. |
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Turbot in white butter sauce, courgette flower fritters, traditional veal stew, scallops in a curry sauce. |
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From now until 2029 and beyond for enthusiasts. |
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The estate and the wine |
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Chris and Susan Alheit have built a true family legacy, with Chris’s parents also playing an active role in Alheit Vineyards. Inspired by Europe’s great winemaking traditions, they are deeply convinced that South Africa’s terroirs have the potential to produce world-class wines.
At the heart of their philosophy is a commitment to terroir—crafting wines that are elegant and refined rather than overtly powerful. Their true passion lies in white wine, a fitting focus in a country where red and white production is nearly equal. With access to some of South Africa’s most stunning old-vine Chenin Blanc vineyards, they make the most of this exceptional resource—something you’ll taste in every bottle. |
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The 2020 white Cartology from the Western Cape unveils an exquisite bouquet of citrus notes, including candied lemon, alongside hints of fennel, pear, dried fruit, and quince. Delicate white floral aromas, reminiscent of honeysuckle, add further elegance.
On the palate, this wine is precise and beautifully balanced, offering both complexity and a subtle spice. A blend of Chenin Blanc complemented by Sémillon, it is refined, expansive, and perfectly suited for gastronomy. This is a rare gem from the South African vineyards—an exceptional expression of elegance and depth. |
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Hand harvested, the grapes are sorted in the vineyard and pressed whole grapes. Fermentation with indigenous yeasts for 3 to 11 months in cement vats and old barrels of different sizes. Aged for 12 months then 5 months in vats before bottling. |
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