“Since it’s maiden vintage in 2007, this wine changed quite a lot. In 2007, it was a blend of Chardonnay, Chenin blanc and Viognier – 3 vineyards. The 2020 vintage however, consists of 4 components – 2 Chenin blanc vineyards called Boberg and Draai-Draai as well as Grenache Blanc and Viognier. All from Wellington.
-Boberg: This vineyard grows on top of the Groenberg mountain in Wellington in decomposed granite. It was a neglected bush vine Chenin blanc vineyard that was recently resurrected and now being converted into an organically farmed parcel.
-Draai-Draai: This vineyard is a trellised vineyard in a little valley on the western slope of the Boberg. It is a great component and produces extracted, dense full-bodied wines. It grows in decomposed granite and in 2018 it was converted into an organically farmed block.
These 2 Vineyards make up about 75% of the final blend.
-The next 20% is made up of a younger, organically farmed, irrigated Grenache Blanc vineyard on the lower slopes of the Groenberg. In 2018, we started to experiment with different fermentation styles. Specifically with the Grenache we tried some skin fermented parcels and it turned out really good – the idea is to add some tannin and texture to the final blend.
-And the last 5% of the wine is made up of a conventionally farmed Viognier Vineyard next to the Grenache.
Most of the components were fermented in old French Oak barrels 225, 300, 400 and 500L. The Viognier in Amphore and the Boberg vineyard in a concrete egg shaped tank.
Spontaneous fermentation with 1-year aged on the Lees. Moment of Silence is our largest production at present and we produced about 10 000 bottles.”Producer’s note
"It was a vintage that gave you the chance to show what you were made of," says Chris Alheit of the "middling 2022 growing season". It certainly did. This is a brilliant cuvée of Chenin Blanc with 8% Semillon, sourced from ten different vineyards. Showing lots of energy from early picked grapes on granite soils, it has fennel, fynbos and lanolin aromas, citrus, green herb and wet stone flavours, and good ageing potential, despite the heat of the vintage." - Tim Atkin MW