Brookdale Estate – Mason Road, Paarl, Chenin Blanc – 2024

Description

PRODUCER:
Set against the dramatic backdrop of the Klein Drakenstein Mountains in Paarl, Brookdale Estate produces wines as unexpected as they are enchanting. A true Cinderella story, Brookdale was once overgrown until the Rudd family recognised the potential and acquired the 67-hectare estate in 2015. Their vision was to produce fine, world-class wines, including interesting blends crafted from varietals that are somewhat ‘unusual’ in South Africa. These Mediterranean varietals, the distinctive Paarl terroir and creative winemaking techniques come together under the visionary hand of Tim Rudd and talented young winemaker Xander Sadie. Born into a family where winemaking is rooted deeply within its DNA, Xander Sadie holds a diploma in Cellar Technology and Viticulture from Elsenburg Agricultural Training Institute. After his studies he completed his practical training at Hamilton Russell, with harvests at Intellego Wines, Swartland. He gained international experience in Vouvray, the Douro and in the Sonoma Valley.

VINEYARD:
The Mason Road Chenin Blanc is made from the oldest vines that could be salvaged when the estate was acquired, with blocks from 1985 and 1993 adding depth and concentration to the blend. Situated at the foot of the Du Toitskloof Pass, the vineyard is planted in granite-rich soils with clay and quartz. The clay element offers high water retention properties and releases much needed water during the warm summer months. The lowest part of the estate is at 220 metres above sea level, climbing to 330m at the highest part. At this altitude, the vines are exposed to strong winds that naturally reduce yields and offer a much-needed cooling influence in Paarl’s warm, dry climate. The Chenin Blanc vines are trellised, and the vineyard is manually cultivated, with a commitment to sustainable farming. Natural predators are used in place of pesticides and the vines are hand-harvested.

WINEMAKING:
The 1993 block of Chenin Blanc was picked in four batches at different degrees of ripeness. The pre-cooled fruit was destemmed, crushed, gently pressed and the free run juice was settled overnight. Fermentation took place in a combination of stainless-steel tanks (85%) and old French oak barrels (15%). The final blend was made up after 11 months of ageing on the lees.

TASTING NOTE:
Exuberant notes of juicy tropical fruits, apple purity and pear freshness are layered with salty minerality and creamy undertones, through to a lime-kissed finish.

GRAPES:
Chenin Blanc 100%.