£120 per 6 bottle case in bond
£160 including duty and VAT
We offered the 2017 vintage of this wine last year, one of our most successful offers of the year, having been blown away by the quality. I have since tasted the 2017 a number more times (in fact, I may be part of the reason the offer was so successful last year), and I continue to be astounded by the complexity and quality of this wine. I have recommended it to numerous people; clients, friends and family, and it seems my sentiments are shared. I am delighted therefore to be able to offer the stunning new vintage, the 2018 Reserve Chenin Blanc from DeMorgenzon.
By way of background, DeMorgenzon is based in Stellenbosch and was originally part of the Uiterwyk Estate – one of the oldest estates on the Cape dating back to 1679. The name ‘DeMorgenzon’ means ‘the morning sun’ and is so named as it lies in the first section of the Stellenboschkloof Valley to benefit from the sun’s rays, given its altitude (200 to 400 metres above sea level) and aspect. This impressive estate, extending over 55 hectares, is owned by the Applebaum family. As Neal Martin said back in 2017, “De Morgenzon continues to set the pace for outstanding Stellenbosch Chenin Blanc under talented winemaker Carl van der Merwe.” Carl says his philosophy is ‘to interfere as little as possible and as much as necessary’ and the wines he creates at DeMorgenzon are certainly a reflection of the diverse terroirs and his skill.
As South Africa’s most planted grape variety, it is all too easy to find examples of high volume, simply-made Chenin Blanc, and to almost forget the heights this grape can reach in the right hands and when planted in the best sites. DeMorgenzon’s Reserve Chenin comes from 50-year old, low-yielding vines planted in granite-based soils at altitudes of 250-300 metres. Grapes for the 2018 Reserve Chenin were handpicked over three passes through the vineyard (all carried out in the cooler early mornings), such is the attention given to picking grapes at optimum ripeness. Fermentation took place in French oak barrels (about 20% new) using indigenous yeasts, and around 20% of the volume underwent malolactic fermentation before being aged on its lees in barrel for 10 months. The resultant wine is rich and complex, with a subtle creaminess to the texture, a concentrated core of delicious, tangy, zesty fruit, all underpinned by a zippy, mouth-watering freshness. It’s a terrific partner to food, particularly anything rich or creamy - try it with meaty white fish cooked in a butter sauce. Though this wine’s concentration and structure will see it easily age 15 years, or more if you look at Neal Martin's drink dates below, I find it irresistible now. Another stunning showing from DeMorgenzon