After practicing in California, Australia, France and Germany, Suzaan and Chris Alheit established their winery from scratch in 2010, in Hemelrand in the Walker Bay region of South Africa.
From the beginning, the Alheits were convinced that the greatest potential of Cape Town viticulture lies in its white wines. Thus the Alheit estate focuses on the production of white wines, mainly from old Chenin Blanc vines. The production methods are very natural: Suzaan and Chris Alheit use only indigenous yeasts to make their wines and are very little interventionist during the vinification.
Winemaking methods:
Chris Alheit and his wife Susan farm 21 hectares of vineyards in various regions of South Africa.
Their goblet-pruned vines are not irrigated.
For the Alheits, 99% is done in the vineyard and 1% in the winery. They have a totally minimalist approach to winemaking.
The pressing is done on whole, unstemmed grapes, on native yeasts in neutral wooden tanks, with no sulfites added until winter.
The wines are not racked and are aged on lees for a minimum of 10 months.
No fining or filtration is exercised and a minimum of 6-7 months of bottle maturation.
Region:
The region also allows the balance of the wine to be played with according to the climatic conditions of each vintage. The Western Cape is by far the best known and most emblematic geographical area of South Africa. Home to the prestigious regions of Stellenbosch, Paarl and Cape Town, it can be considered the epicenter of the wine region; the climate is essentially Mediterranean.
The Western Cape is crossed by spectacular mountain ranges which are particularly important for viticulture, as they form microclimates of particular interest for varietal diversity.
Do not hesitate to contact us to discover our offers on this fantastic area.
Our Sommelier Team
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