# Nautical Dawn (2023)

- **Producer:** Alheit Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €114
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–14 °C
- **Aromas & flavours:** lemongrass, pear, orange, pastry, orange marmalade

## About this wine

Nautical Dawn is a 100% Chenin Blanc from Alheit Vineyards, produced in the Stellenbosch district of the Western Cape, South Africa. The wine originates from the Sinai Hill vineyard on Rustenhof farm, planted in 1978 on shallow granitic soils. The vineyard benefits from its location on the False Bay coast, approximately 4km from the ocean, and is influenced by a warm Mediterranean climate and a prevailing South-East wind. Alheit Vineyards, established in 2010 by Chris and Suzaan Alheit, focuses on expressing the inherent character of the Cape's terroir through minimal intervention winemaking. Nautical Dawn is recognized for its concentrated profile and high natural acidity, stemming from early harvesting practices. The 2023 vintage is noted for its energetic character and balanced mouthfeel.

## Interesting facts

- The name 'Nautical Dawn' evokes the twilight period ideal for celestial navigation.
- Vineyards planted in 1978 contribute to the wine's depth.
- Wines are produced in micro-parcels, indicating limited availability.
- Proximity to the ocean is 4km, with a constant South-East wind.

## Food pairing

The wine's vibrant acidity cuts through richness and fat, cleansing the palate. Its concentration and structure can stand up to flavorful dishes, while herbal or citrus notes in the food can complement similar elements in the wine.

## Wine making process

Nautical Dawn is produced from 100% Chenin Blanc grapes. The winemaking process begins with hand-harvesting, followed by whole bunch pressing. The juice is lightly settled before undergoing wild fermentation with indigenous yeasts in a mix of cement eggs, foudres, and old barrels, a process that takes about a month. Following fermentation, the wine is aged on its lees for 12 months in these same vessels, then transferred to tank for a further 5-6 months on fine lees. No new oak is used, and the winemaking philosophy emphasizes minimal intervention, with no added yeasts, enzymes, acidification, pre-fermentation sulphur, malolactic fermentation blocking, or fining.