DeMorgenzon The Divas Chenin Blanc 2017

A wine of incredible density and precision. A hint of yellow suggests sun-ripened berries, with a bright green hue promising freshness. Aromas of lime blossom, white peach, caramel and brioche are followed by a poised palate with an extremely concentrated core. This is a great wine that will reward decades of cellaring. A true statement of DeMorgenzon’s dedication to excellence.

The Divas Chenin Blanc is selected from a special parcel of low-yielding vines planted in 1972 on DeMorgenzon. The vines are planted in decomposed granite soils, at altitudes of 250 to 300 meters above sea level. Close proximity to False Bay ensures cooling breezes in the warm summer months. The Divas is selected from the most balanced vines of this grand old vineyard. In 2018 a massal selection of genetic material from The Divas vines was collected and sent away for multiplication. The progeny of these grand old dames will be planted in DeMorgenzon’s future plantings of Chenin Blanc, to secure a unique provenance for DeMorgenzon Chenin Blanc.

Decomposed granite.

2017 was another hot and dry vintage in the Cape. Although the day time temperatures were warm, evening temperatures were much cooler than normal resulting in wines with incredible weight and texture, yet with great acidity and length. The dryness of the season resulted in minimal disease pressure with fruit arriving at the winery in very good condition. The grapes were handpicked and selected in the early morning at between 22.5º and 23.5º Balling.

The grapes were picked in two different passes from a particular part of the old vineyard. The grapes were handpicked in the early morning hours, with bunch selection done in the vineyard, and a final selection in the winery. The fruit was cooled down and then gently pressed, whole bunch, and the juice was settled overnight without the use of settling enzymes. Fermentation occurred naturally in French oak barrels (40% new), using indigenous yeasts, with no malolactic fermentation.

The wine was aged on its lees in barrel for 10 months, without batonage, followed by a further ageing in concrete egg for 6 months, before being bottled without filtration.