Alheit Vineyards’ 2022 Hereafter Here is a vibrant and finely textured 100% Chenin Blanc showcasing the freshness and mineral character of South Africa’s finest vineyards. Bright aromas of lemon oil, citrus blossom, yellow apple and flint lead to a medium-bodied palate marked by energetic acidity, succulent minerality and subtle phenolic grip. Hints of quince, lime marmalade, herbs and beeswax add complexity, while the long, focused finish makes this both highly food-friendly and rewarding to cellar. 

The Wine Advocate | RP 92
Published: Dec 30, 2023
Drink: 2024-2032

New to the range this year comes the 2022 Hereafter Here made from 100% Chenin Blanc. The nose is zesty, bright and fresh, with notes of lemon oil and dusty citrus blossom. Medium-bodied and with 13% alcohol, the palate offers energetic acidity with a succulent mineral tension before displaying a kiss of phenolic bitterness. The wine continues to uncoil and reveal additional layers of complexity over the long, lingering, food-friendly finish. Just over 32,000 bottles were produced from Chenin Blanc that aged in a mix of old foudre, cement eggs and old barrels.

James Suckling | JS 92
Published: Oct 24, 2023

This is so fresh and mineral, showing sliced apples, wet stones, grapefruit and wild thyme. Medium-bodied, bright and tight. Excellent structure and focus. 100% chenin. Drink or hold.

Decanter | D 91
Published: Oct 3, 2024
Drink: 2024-2027

Layered expression of Chenin Blanc, with lanolin and flint emerging from behind the yellow apple, quince, peach and nectarine fruit. A thin layer of lime blossom and linden adds floral nuance. Subtle grip, of lime and lemon zest, on the finish.
Closure: Cork
Alcohol: 13.00%
Body: Medium
Oak: Unoaked
Grapes: 100% Chenin Blanc

Jancis Robinson | JR 17
Published: Oct 16, 2024
Drink: 2024-2032

Young bush-vine vineyards. Parcels from the Swartland close to Malmesbury, Piekenierskloof, the Bottelary and the Polkadraai as well as some older vine parcels from the Paardeberg and Tygerberg. The grapes were picked early in the morning, sorted in the vineyard and whole-bunch pressed. The juice was very lightly settled (Chris Alheit likes very cloudy raw juice) with no additions to the raw juice. Spontaneous fermentation in old barrels of various sizes. Fermentation lasted for about two months. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further six months prior to bottling.
Wild honey, sour cherry, mimosa on the nose. Honeysuckle. Quince on the palate and then both taut and rich, dense and wired to cutting point; lime marmalade and gingerbread. Floral and tense and thrilling. So goddam alive! It tastes as if it wants to take off like a rocket. Tamlyn Currin

Alheitvineyards.co.za

Hereafter Here is a young vineyard wine. The great thing about planting young vines is that you can choose the site and the material purely for the sake of quality wine. Some of our favourite growers have already planted new vines, as will we on our own farm in the coming years. I find the idea of planting for the future very exciting! Our kids will have nice mature vines to work with. This is also a great space for us to nurture younger parcels that are very good but still too young for Cartology.

Winemaking and Maturation
The grapes were picked early in the morning, sorting in the vineyard, and whole bunch pressed. The juice was very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation in took place in old barrels of various sizes. Fermentation lasted for about two months. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further six months prior to bottling. Very simple, careful winemaking.

Tasting Notes
Charming nose, soft pollen and pear, curry leaf, maybe a touch of beeswax.  Palate is silky and bright, with some savoury herbs, dried laurel. Very good.