Technical Analysis
Big Easy Chenin Blanc grapes were harvested from individually selected, low yielding vines from Stellenbosch, Durbanville and Perdeberg in the Western Cape.
Tasting note
Scents of the tropics... pineapple chunks, salted mango, pawpaw and squeezes of lime drift on the breeze of orange blossom, honeysuckle and the faintest whiff of summer fynbos. This transporting bouquet follows on to the palate evolving into stone fruits; fresh cut peaches, bites of nectarine freshness and zesty apple skin. The fruit is mouth coating and rich lifted by an inherent vibrancy that crests long into the lime-tinged, chalky finish.
Vintage conditions
The 2022 vintage will definitely be remembered as the year where we had good fruit set. After pruning, budburst came about two weeks later than expected. This resulted in flowering occurring in a period with cooler temperatures. The mild conditions, coupled with cooler days in between, resulted in a slower and longer ripening period, allowing for excellent fruit development without any damage due to sunburn. The heat just before harvest was important for the final ripening process, resulting in grapes with developed flavours and good sugar.
Vinification details
After the grapes had been sorted, the grapes were destemmed and lightly crushed. The wine was settled overnight and the sediment was racked off the next day. Post fermentation lees contact was maintained for two months with weekly stirring of the lees before racking and stabilisation prior to bottling. This wine is crafted in a fresh style without any oak component.
Technical Analysis
Big Easy Chenin Blanc grapes were harvested from individually selected, low yielding vines from Stellenbosch, Durbanville and Perdeberg in the Western Cape.
Tasting note
There is an abundance of tropical fruit. Some honeysuckle blossoms, yellow stone fruit, peach and passionfruit. The bouquet is summery, with added fresh cut apple and some fynbos notes. The palate that follows is juicy with ripe melon, white peach, and fresh, bright acidity. Jam packed with fruit flavours and a citrus edge to the medium bodied lusciousness on the palate. The finish is persistent; rich fruited with an attractive youthful vibrancy.
Vintage conditions
The 2021 Vintage was an interesting Vintage with the temperature heating up again and the soil water was back to where it should be. The Chenin Blanc is shining all the way. Chenin Blanc is not scared of direct sunlight on the vines, as the fruit enjoys a bit of heat. The cooler days in between resulted in a slower and longer ripening period that allowed excellent fruit development without any damage due to sunburn.
Vinification details
After the grapes had been sorted, the grapes were destemmed and lightly crushed. The wine was settled overnight and the sediment was racked off the next day. Post fermentation lees contact was maintained for two months with weekly stirring of the lees before racking and stabilisation prior to bottling. This wine is crafted in a fresh style without any oak component.
Technical Analysis
Big Easy Chenin Blanc grapes were harvested from individually selected, low yielding vines from Stellenbosch, Durbanville and Perdeberg in the Western Cape.
Tasting note
Hints of citrus peel and notes of preserved lemon and lime are rounded out with riper guava, quince and white florals. While super fresh, there is a hint of crushed almond to add weight with gentle acidity that follows to a medium-long finish.
Vintage conditions
The effect of the drought still lingered in the background of the 2019 vintage. The estate continued their efforts in the canopy, managing water use to irrigate as little as possible. The 2019 season started surprisingly cool with no heat waves. One challenge that arose was uneven bud burst, managed selectively in harvesting followed by berry selection at the cellar. The mild stress of the vines was eased by the cooler temperatures that were experienced, allowing for smaller berries. During fruit ripening the cooler weather persisted, giving the grapes some fantastic hang time and development, which usually can’t be afforded due to the fast sugar accumulation.
Vinification details
The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed before grape bunches were gently de-stemmed and lightly crushed. The wine was settled overnight and the sediment racked-off the following day. Post fermentation lees contact was maintained for two months with weekly stirring of the lees before racking and stabilisation prior to bottling. This wine is crafted in a fresh style without any oak contact.
Technical Analysis
Big Easy Chenin Blanc grapes were harvested from individually selected, low yielding vines from Stellenbosch, Durbanville and Perdeberg in the Western Cape.
Tasting note
The Big Easy Chenin is punchy and concentrated in the dry 2018 vintage. Ripe kumquat, summer melon, straw and hints of spice on the nose lead to a deep, fruity palate. It is crisp and fresh, but offers a soft and creamy mouthfeel. The fruit is ripe and easy-going, but the palate ends dry and savoury. The finish is long and nutty, maintaining notes of citrus throughout.
Vintage conditions
The 2018 harvest season will be remembered as the drought season, although Ernie Els consider themselves blessed to have bountiful water on the Helderberg. They were, however, still careful with water use during the summer months leading up to harvest. The drought was buffered by a surprisingly cooler season, which allowed the vines to react gracefully to the drought with no abnormal growth patterns observed. Vine canopies were kept thin for sunlight and to further reduce the need for water. Vines’ natural instinct in drier years is to produce smaller bunches with smaller berries – usually the start of a great wine and 2018 was no different. White wines from the 2018 vintage appear to have great vintage specific concentration.
Vinification details
The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed before grape bunches were gently de-stemmed and lightly crushed. The wine was settled overnight and the sediment racked-off the following day. Fermentation took place at low temperatures (12-14°C) in stainless steel tanks with a combination of yeasts, over a two week period. Working very reductively in the cellar after both crushing and de-stemming, post fermentation lees contact was maintained for two months with weekly stirring of the lees before racking and stabilisation prior to bottling. This wine is crafted in a fresh style without any oak contact.
Technical Analysis
Big Easy Chenin Blanc grapes were harvested from individually selected, low yielding vines from Stellenbosch, Durbanville and Perdeberg in the Western Cape.
Tasting note
This Big Easy is shimmering in 2017. It offers elegant ripeness and fine freshness, dominated by richly-textured, pure fruit of apricots, pineapple and Granny Smith. More classical notes of lanolin and wet earth lay underneath, adding further complexity and layers, while a hint of spice and citrus acidity brings on a long and lively finish.
Vintage conditions
The winter started off late in most regions but the weather was cold enough to break dormancy. Fortunately, spring came on time and the weather conditions were ideal which led to good, even bud burst. The summer weather was warm, which restricted the growth and constituted lower bunch masses and smaller berries, dry conditions led to the vineyards and grapes being very healthy overall. The harvest period started a week earlier than normal due to the warmer weather, but did not affect the quality of the grapes arriving at the winery. The white wines from the 2017 vintage appear astoundingly good, with great structure and good flavours.
Vinification details
The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed before grape bunches were gently de-stemmed and lightly crushed. The wine was settled overnight and the sediment racked-off the following day. Fermentation took place at low temperatures (12-14°C) in stainless steel tanks with a combination of yeasts, over a two week period. Working very reductively in the cellar after both crushing and de-stemming, post fermentation lees contact was maintained for two months with weekly stirring of the lees before racking and stabilisation prior to bottling. This wine is crafted in a fresh style without any oak contact.
Technical Analysis
Big Easy Chenin Blanc grapes were harvested from individually selected, low yielding vines from Stellenbosch, Durbanville and Perdeberg in the Western Cape.
Tasting note
The 2016 Big Easy Chenin Blanc is loaded with ripe mandarin and lime on the nose, leading to notes of early spring jasmine and peaches. The tropical palate is richly textured with hints of wild herbs and Indian spice, adding complexity and good depth. It is medium-bodied and unhindered by oak giving a lively fruit structure and soft and easy finish.
Vintage conditions
Challenging conditions led to a reduced wine grape crop for South African producers in 2016, but grapes were healthy and concentrated flavours promise good wines. The weather was very warm, especially from the end of October towards the end of January, which restricted the growth and constituted lower bunch masses and smaller berries. However, the dry conditions led to the vineyards and grapes being very healthy overall. Spring came on time and the weather conditions were ideal which led to good, even bud burst. The harvest period started a week early due to the warmer weather and it ended about two weeks earlier.
Vinification details
The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed before grape bunches were gently de-stemmed and lightly crushed. The wine was settled overnight and the sediment racked-off the following day. Fermentation took place at low temperatures (12-14°C) in stainless steel tanks with a combination of yeasts, over a two week period. Working very reductively in the cellar after both crushing and de-stemming, post fermentation lees contact was maintained for two months with weekly stirring of the lees before racking and stabilisation prior to bottling. This wine is crafted in a fresh style without any oak contact.
