# Cartology Bush Vines (2024)

- **Producer:** Chris & Suzaan Alheit
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc 92%, Sémillon 8%
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €35
- **When to drink:** Now or Later
- **Aromas & flavours:** pear, lime, kumquat, peach, apricot, nectarine, quince, papaya, honeysuckle, hay, dried herbs, wax, spice, tea, nougat

## About this wine

Cartology Bush Vines by Chris & Suzaan Alheit is a white wine from the Western Cape, South Africa, produced from a blend of 92% Chenin Blanc and 8% Sémillon. The wine is a tribute to the Cape's viticultural heritage, sourced from a collection of old-vine, dry-farmed bush vineyards across various sub-regions of the Western Cape. The name 'Cartology' signifies the Alheits' dedication to mapping and understanding these unique vineyard sites. The 2024 vintage, characterized by low yields and exceptional quality, is considered by the producers to be one of their best releases, showcasing remarkable energy and balance. The Alheits' winemaking philosophy emphasizes minimal intervention and a focus on terroir-driven expression.

## Interesting facts

- Cartology means 'the study of maps,' reflecting the winery's focus on mapping and understanding special vineyard sites.
- The blend features Chenin Blanc (92%) and Sémillon (8%), with Sémillon vines nearing 90 years old.
- Vineyards are dry-farmed bush vines, with most parcels aged between 40 to 50 years.
- The 2024 vintage is described by the producer as 'very good, even excellent wines, but not much of it.'

## Food pairing

The wine's high acidity and mineral notes cut through rich dishes, while its complex aromatics and savory tension complement a range of flavors. The dry, pithy finish makes it versatile with both delicate seafood and richer poultry.

## Wine making process

The winemaking process for Cartology Bush Vines begins with whole-bunch pressing and minimal juice settling. Fermentation is driven by indigenous yeasts across a range of vessels, including cement eggs, old foudres, and barrels, with durations varying significantly by parcel. The wine undergoes extended aging on its lees for over a year, followed by a further period of rest before being bottled unfined. This meticulous, low-intervention approach is designed to capture the essence of the old-vine fruit and the unique terroir of the Western Cape.