Alheit Vineyards

About

Alheit Vineyards is based on Hemelrand: a beautiful, fynbos-covered farm situated high on the Hemel & Aarde Ridge in Walker Bay, South Africa. Chris and Suzaan Alheit are a husband and wife team that make finely-crafted wines with ample power, but no excess weight. The Alheits are minimalists in their approach to winemaking. Grapes are whole bunch pressed and undergo natural fermentation in old barrels. Wines stay on the lees for at least 10 months, are never racked, and are only fined or filtered if absolutely necessary.

Broom Ridge

Western Cape

Harvest & Vintage Notes
Broom Ridge is the most restrained Chenin Blanc of the entire Alheit library. This single vineyard is grown on granite soils the Paardeberg of the Swarltand. Wild yeast fermentation in cement eggs and old barrels of various sizes allows for very simple winemaking and very careful wine growing. Lime, herbs, and saline.
Scores
2019 Vinous 93

2019 Wine Spectator 92

2019 Tim Atkin MW 95

Cartology

Western Cape

Harvest & Vintage Notes
Cartology is intended to be a picture of the Cape seen through the lens of her old vineyards in any given vintage. Dry farmed bushvines of Chenin Blanc and Semillon are naturally fermented sometimes in cement eggs, sometimes in clay pots, sometimes in foudres, and sometimes in old barrels. Citrus, pear, and cardamom spice.
Scores
2019 Tim Atkin MW 95

2019 Wine Spectator 91

2020 Tim Atkin MW 95

Fire By Night

Western Cape

Harvest & Vintage Notes
The predecessor of Broom Ridge and just as much of an ode to the Paardeberg. Granite soils, dry farmed bushvines of Chenin Blanc that is wildly fermented simultaneously in cement eggs and old barrels. Tangerine, quince, and bright acidity.
Scores
2017 Tim Atkin MW 94

2018 Vinous 96

2018 Wine Spectator 93

Hemelrand Vine Garden

Western Cape

Harvest & Vintage Notes
Always a field blend with the intention to bottle the wine as the vineyard grew it. The Vinegarden is in the cold and windy part of Hemel en Aarde, with gravelly clay and sandstone soils. Wildly fermented in old barrels. Stone fruit, lemon rind, and baking spice.
Scores
2017 Wine Enthusiast 94

2018 Vinous 93

2020 Tim Atkin MW 94

Hereafter Here

Western Cape

Harvest & Vintage Notes
2020 is in the inaugural vintage of this young bushvined Chenin Blanc. Two young blocks in Stellenbosch to start, with plans to expand into our soon-to-be own vineyards in the Swartland. All in tank. Pear, yellow fruits, and blossoms.
Scores
TBA

Huilkrans

Western Cape

Harvest & Vintage Notes
Huilkrans is the name of a cliff on the Oudam Farm in the WO Citrusdal Mountain. The bushvine Chenin Blanc is wild fermented in 12 year old 300L barrels. Orange skin, custard, and rooibos spice.
Scores
2018 Tim Atkin MW 97

2019 Vinous 94

2019 Decanter 95

La Colline

Western Cape

Harvest & Vintage Notes
Semillon Blanc and Semillon Gris were interplanted in 1936 on decomposed granite and quartz. These bushvines are wild fermented in older barrel and stay there for their aging. Jasmine, pastry, and savory.
Scores
2017 Vinous 95

2018 Wine Spectator 95

2018 Tim Atkin MW 96

Magnetic North

Western Cape

Harvest & Vintage Notes
This vineyard lies just a few degrees off of true North in WO Citrusdal Mountain. Dry farmed, ungrafted bushvines of Chenin Blanc are wild fermented in 2000L, four year old foudre. The only tasting note necessary is by Chris Alheit, ‘some say there is enough electricity in one of these bottles to power a modest house for an hour or so’.
Scores
2019 Decanter 95

2019 Tim Atkin MW 99

2020 Tim Atkin MW 99

Monument

Western Cape

Harvest & Vintage Notes
Emerald green, amber, rose, and mauve colored Semillon are coming from a single vineyard in Franschhoek. Wild fermentation in old barrels and then kept on the lees for 18 months. For those of you diehards: this is La Colline, but with a legally needed name change. Mandarin, blossoms, and wax.
Scores
2020 Tim Atkin MW 96

Nautical Dawn

Western Cape

Harvest & Vintage Notes
In the False Bay of Stellenbosch comes this single origin Chenin Blanc. Wild fermentation in 2000L foudres and kept on the lees for 12 months. Yellow fruit, sweet herbs, and mouth filling.
Scores
2019 Vinous 91

2019 Wine Spectator 90

2020 Tim Atkin MW 97