Rall White 2016
Blend: Chenin blanc, Verdelho, Chardonnay, Viognier
Vineyards: Swartland (Paardeberg) and some Stellenbosch (Bottelary and Helderberg)
Soil: Mostly decomposed granite and clay and for the first time some Chenin grown on schist soils close to Riebeek Kasteel in Swartland
Vinification: All the grapes are harvested by hand and depending on the size of the vineyard sometimes picked in different stages of ripeness. The unsettled juice goes into older french barrels 225l – 500l with no or very small amounts of SO2 depending on the varieta and pH of the juice.
Fermentation occurs naturally without the addition of any yeasts or nutrients and usually takes anyting from 3 weeks up to 9 months to be completed depending on the vineyard. The wine stays on the gross lees in the same barrels for 10 months before blending, adding a bit of SO2 and bottling with none or minimal filtration and stabilisation.
After a very easy 2015 vintage with a good crop, 2016 was challenging with very low rainfall. Smaller bunches meant much more concentration and the early ripening helped retain greater levels of natural acidity. There is a real saline, mineral freshness in the ‘16 whites that helps balance the concentration. Drink now up to 2025 and best paired with fresh seafood especially shellfish.
ALC 13% Vol
Total production 6095 bottles