Grapes are sourced from 5 different sites in the Swartland. The Chenin Blanc is planted on granite, koffieklip, and schist soils, the Viognier and the Harslevelu are planted on decomposed granite and clay, the Grenche Blanc is planted on decomposed granite and Malmesbury shale, and the Sémillon on granite and sand. Vineyards are farmed organically with minimal intervention. Vines are mostly dry farmed bush vines. All grapes were handpicked in the early morning during cooler weather, placed into lug boxes (smaller quantities mean reduced compaction and damage to the fruit) and then moved to cellar. 50% of the wine was fermented in concrete eggs at cooler temperature and the rest was in older 300L barrels. 15% of grapes were whole bunch fermented and spent 4 weeks on the skins. The wine ages for 10 months on the gross lees, after which it is blended and bottled without fining or filtering.
The nose is beeswax, honeycomb and a touch of roasted lime and struck match. White flowers on the edges, from some of the more aromatic varietals in the blend. The palate is just stonking. Brilliant tropical fruits with a juicy, fleshy, more-ish texture. It's a wine you hold in your mouth a bit longer - it just feels and tastes amazing, with just enough citrus to tie it all together. So incredibly drinkable and delicious, this is one to buy a lot of, as it's just so enjoyable to drink. That wee touch of skin contact provides a depth and texture that pulls it up to another level.
Varietal: Chenin Blanc - Viognier - Semillon - Grenache Blanc
Vineyard: Granite, Schist & Ironstone (Chenin Blanc) - Decomposed Granite & Clay (Viognier) - Decomposed Granite & Malmesbury Shale (Grenache Blanc) - Granite & Sand (Sémillon) - Decomposed Granite & Clay (Harslevelu)
Vine Age: 16 and 41 Years old
Yield: 5 tons per hectare
Soil Type: Granite, Schist & Ironstone (Chenin Blanc) - Decomposed Granite & Clay (Viognier) - Decomposed Granite & Malmesbury Shale (Grenache Blanc) - Granite & Sand (Sémillon) - Decomposed Granite & Clay (Harslevelu)
Residual Sugar: 3.7g/L
Skin Contact: 15% were fermented whole bunch for four weeks
Oak: 10 months: 50% Concrete and 50% Old wood
Bottled Date: December 15, 2016
Production: 1,000 cases
Johan Meyer, AKA “Stompie”, has made a name for himself in the ever-emerging South African wine industry in a very short time. While his namesake ‘Signature’ wines reflect his love of Chardonnay and Pinot Noir, Stompie is not one to limit himself and thus created the Mother Rock Wines wines in collaboration with his UK importer Ben Henshaw of Indigo Wines.
After seeing market quickly drink up the initial Force Majeure (Celeste in the U.S.) wines, they expanded the offerings to include a label called ‘Mother Rock,’ focused on discovering exceptional parcels of sustainably-farmed vines grown on a variety of soil types. The identity of these two ‘brands’ is rooted deep in the South African wine industry with Chenin Blanc at the root of the whites and field blends of the reds. These are terroir-focused wines made to offer drinkability and enjoyment, and it doesn’t hurt that the labels are beautiful.
Much like the ‘Signature’ wines, he has long-term contracts with some of the best growers in the Southern Cape determined to farm their sites organically. In the winery there is no SO2 added before or during fermentation but it’s a natural element that comes from the vines and you will always end up with some SO2 in the wines. That being said the wines are lightly sulfured before bottling for preservation and stability. Ultimately ‘Mother Rock’ is about showcasing the best and purest expression of South Africa’s diverse terroir.
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