Fire by Night 2021 by Alheit Vineyards is a stunning single-origin Chenin Blanc from the Nuwedam vineyard on the Paardeberg, a region revered for its granite soils. Made from 100% Chenin Blanc, this wine showcases incredible breadth and density, with a palate that spreads horizontally, imparting a light, dusty finish. The high-energy, pure, and racy character is complemented by flinty reduction, green citrus, and herbal notes, culminating in a long, bracing finish. A true expression of the Paardeberg, this wine will develop beautifully with age, best enjoyed from 2024 to 2032.

Jancisrobinson.com | JR 17+
Published: Nov 11, 2022
Drink: 2024-2032

100% Chenin Blanc, single vineyard on granite soils.
Still very nascent. But it really spreads horizontally over the palate, imparting massive breadth and density. Lightly dusty (in a good way) on the finish. Long.
Alcohol: 13%

Alheitvineyards.co.za

Fire by Night is a single origin Chenin Blanc wine grown on our own Paardeberg property called Nuwedam. The Paardeberg holds a mythical place in our hearts. It is both ground zero for the quality revolution that’s sweeping the Cape, and home base for some of our country’s wine heroes. Previously under-valued, the Paardeberg sports an embarrassment of riches: pure decomposed granite soil and an abundance of dry-farmed old bushvines.

Vineyards
Situated on a high ridge (300-350m above sea-level) in the heart of the Paardeberg, Nuwedam is home to 20 Ha of mature dry farmed bushvine Chenin Blanc. The soil is pure decomposed granite, yielding wines of clarity and focus. Our vineyards were planted between 1972 and 1985 on various slopes, some facing East, some West, some North. This gives us a palette of options to work with to make our best possible wine from the property each vintage. These vines are our pride and joy. Their roots go deep, grabbing life out of the granite, humming their secret tune, calling your near.

Winemaking and Maturation
The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation in cement eggs, foudres, and old barrels of various sizes. Fermentation lasted for about one month. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further five months prior to bottling. Very simple, careful winemaking.

Tasting Notes
This vintage really captures the beauty of the Paardeberg: clean air, mountain herbs, tight and pithy, sprung with coiled up energy, spring water purity, an impression finely etched in granite. The nose shows some lovely flinty reduction, green citrus, and thatch. The palate is high energy, high fidelity, pure and racy. The finish is bracing and long.