Deetlefs Estate
Deetlefs is the 2nd oldest wine estate in South Africa owned by the same family. Each of the seven generations has contributed in their own unique way since 1822.
Philip Deetlefs
Breedekloof Maker
“A golden thread runs through our history, reflecting a boldly individual approach, a strong set of values and a long-term focus.” – Kobus Deetlefs, Phillip’s father
Reserve Chenin Blanc 2018
Breedekloof Expected
Signature Viognier 2019
Breedekloof Unexpected
Deetlefs Reserve Chenin Blanc 2018
Tasting Notes.
Deep rich yellow colour. A blend of 95% Chenin Blanc, 2% Sémillon, 2% Viognier and 1% Muscat D’Alexandrie. Fresh and racy apple acidity on the entry. Good concentration of fruit with nectarine, apricot, apple and melon. Finely structured middle palate with well-balanced acidity that adds length. Hints of creamy oak add another layer to this Chenin Blanc. Very inviting yet complex nose of juicy nectarine, pear, melon, apple and quince. Hints of oak spice add a lovely dimension.
Terroir & Winemaking.
Grapes were selected from a vineyard block planted in 1993 – clone A1064 on Richter 99. Reductive winemaking techniques were used in the winery to preserve the delicate fruit aromas. 14% first-fill, 24% second-fill, 14% third-fill with balance made up with seasoned oak. Only 500-litre barrels were used as it suits the style that we want to express. 77% French oak and 23% Hungarian oak used for nine months’ maturation period after which a rigorous barrel selection was done to make the best Chenin Blanc possible.
Technical Analysis
2018 Vintage
Alc: 13.77% | RS: 2.75 g/ℓ | TA: 6.37 g/ℓ | pH: 3.31
Deetlefs Signature Viognier 2019
Tasting Notes.
Light lemon yellow colour. Concentrated nose of apricot, honey, jasmine and spice. Extremely rich taste with fruity apricot, lemon and orange marmalade complexity. Long soft concentrated finish.
Terroir & Winemaking.
Harvested ripe to showcase the intense floral and stone fruit characters of Viognier. No sulphur added prior to fermentation. The juice is hyper oxidised to remove phenols and enhance terpene aromas. The juice is then racked to old 300 liter barrels for spontaneous fermentation. The wine spends a further 9 months sur lie on the full lees. One portion of the grapes are spontaneously fermented dry on the skins to ensure the wine has enough texture.
Technical Analysis
2019 Vintage
Alc: 13.4% | RS: 2.2 g/ℓ | TA: 6.0 g/ℓ | pH: 3.36