Simonsig Langbult Steen 2023

This Chenin Blanc displays a light straw hue with green undertones, highlighting its youth. The nose offers citrus and orchard blossoms, dominated by lemon and green apple hints, along with greengage jelly. Aromas of ripe peach, apricot, and lemon zest, plus subtle tropical fruits, add complexity. On the palate, bright acidity refreshes, complementing lemon, peach, and apricot flavors. Oak undertones provide structure without overshadowing the fruit. Enjoy now or cellar for 5 to 8 years for further development.

Langbult Steen: Time, place and passion

The slope against which this 6 hectare single vineyard "Langbult Steen" is planted ensures good drainage of excess water. The slope gets most of its sun in the morning and in the afternoon the sun disappears behind the hill leaving the vines in the cooler shady conditions, protected from direct sun. In mid summer, the close proximity of the cold Atlantic Ocean has a major cooling effect as in the afternoons, the southerly winds blow from False Bay, which is a mere 15 kilometers away. The Atlantic breeze results in very cool night time temperatures and this plays a major role to preserve the natural acidity in the grapes.

The soil is weathered shale, aka Malmesbury Skalie, a water deposited soil which formed more than 250 million years ago when it was an ocean floor. The high level of clay in the top soil and heavier clay in the sub soils soak up the bountiful winter rain and retain the water to slowly release it to the deep roots of the old vine Steen during the long dry summers of Stellenbosch. This sustains the old vines and prevents water stress to ensure the vines can slowly ripen the bunches with ideal water availability to the vines. The very deep root system is one of the key quality benefits of very old vines. It can access water and nutrients better than what a younger vine can do.

Following a cold, dry winter in 2022, spring and early summer experienced a prolonged dry spell. December rains provided crucial relief for Cape vineyards, aiding fruit set and invigorating vines for the impending harvest. Temperate temperatures during harvest, making it the second coldest in a decade, fostered optimal grape ripening.

Grapes from our oldest Chenin Blanc vineyard were harvested at four different ripeness levels and vinified separately to ensure complex flavour expressions and balance in the wine. To preserve elegance and freshness, the grapes underwent whole-bunch pressing. The final, ripe picking was crushed and left on the skins for 6-8 hours to maximize flavour extraction. The juice was then transferred to French oak barrels, predominantly 300 and 400 litres in size, with approximately 12% being new barrels, for spontaneous fermentation. After vinification, the wine underwent 12 months of ageing on primary lees with regular batonnage during the initial months to enhance complexity and texture.

12 months aging in large format 300L and 400L seasoned French oak barrels. A small amount of 12% new barrels were used.