We’re making slow but steady progress with our annual wine grape harvest. Our viticulturist Isabel Teubes and winemaking team are enormously impressed with the quality of fruit received at the cellar thus far. “The slight drop in temperatures in February has been great for flavour development, with our Sauvignon blanc fruit from Darling, a cool-climate winegrowing area, looking sensational,” Isabel explains.
Last week saw the team picking the choicest ripe Chenin blanc from 38-year-old vines in the Swartland, to be used in the making of our 2021 Heritage Heroes The Anchorman Chenin Blanc.
Says our white-winemaker, Pieter Badenhorst: “You know what they say: good things come to those who wait. And that’s exactly the approach we’re following in the cellar in crafting this delicious wine. Although my team and I are waiting with bated breath, we’ve over the years learned how to be patient when it comes to winemaking, allowing the fruit to do its thing in its own time.”
Our Heritage Heroes The Anchorman Chenin Blanc is a most interesting, expressive wine that is a blend of four differently vinified components. One portion of fruit is fermented in barrels. A second component is fermented in stainless-steel tanks, while a third is fermented in amphorae (clay pots). The remainder involves a fermentation technique usually reserved for red wines. Called carbonic maceration, whole bunches which are neither crushed nor pressed, are allowed to ferment spontaneously. The resultant wine tends to be light and fruity. This technique was chosen for the freshness it would impart to the wine. After fermentation, the various components are kept on the lees for around 9 months prior to final blending and bottling. “The final wine offers a superb combination of fruitiness, freshness and complexity,” Pieter explains.
Wine writer Fiona McDonald recently described the 2018 vintage of The Anchorman as tasting of: “Peaches and cream with a lovely perfume of orange blossom. A rounded, rich and confident wine with superb interplay of ripe, sweet stone fruit and melon with a lively line of zingy acidity – all perched on a polished platform of oak. Harmoniously integrated and long.”
There’s no doubt that we’re super excited to taste the 2021 version when it’s released in due course, and hope you feel the same. In the meantime, we suggest you stock up on some of the 2018 vintage, made by previous white-winemaker Elmarie Botes using grapes from old, low-yielding vines in Paarl and Darling. It’s available via our online shop. Try it with this delicious recipe, a great match:
RECIPE: Sauté of chicken livers, chorizo, butterbeans and tomato
By chef Pete Goffe-Wood
- 300g chicken livers
- 150g chorizo, sliced
- 1 tin butterbeans, drained
- 3 tomatoes, blanched, peeled and roughly chopped
- 100g unsalted butter
- 1 cup flat leaf parsley, roughly chopped (reserve a pinch for garnish)
- 2 cloves garlic, finely chopped
- Juice of 1 lemon
- Salt and freshly ground black pepper
- Crusty bread
Heat a little oil in a hot sauté pan and add the chorizo slices. When the chorizo begins to take on some colour, add the chicken livers followed by the roughly chopped tomato. As the tomato begins to disintegrate, add the butterbeans, garlic, chopped parsley, butter and lemon juice. When the butter has melted, remove the pan from the heat. Season with salt and freshly ground black pepper, and garnish with the rest of the chopped parsley. Serve with crusty bread and chilled Nederburg Heritage Heroes The Anchorman Chenin Blanc 2018.