Heirloom Blanc 2023

Winemaking: The grapes come from old bush vines of sandy and loamy soil. This wine is made from the first run-off juice, this is the juice that runs from the grapes before pressing (vin de goutte). First, a skin maceration takes place for 6 to 8 hours after which the natural fermentation begins, later selected yeasts are added. The juice ferments in French wooden barrels of 300 liters, of which 15% is renewed annually.

Producer & region: Tucked away in the Citrusdal Mountains, approximately 50 kilometers north of Swartland, lies the beautiful Piekenierskloof plateau, which provides the perfect natural environment for vineyards to thrive. At 750 meters above sea level, the plateau's climate is characterized by hot (warm) days and cool nights, allowing grapes to ripen slowly and develop complex fruity flavors.

Hundreds of years ago, the Dutch East India Company (VOC) deployed Piekeniers (Dutch soldiers) from the Cape of Good Hope to explore the plains of what is now the Olifants River area. History tells us that the Piekeniers were originally charged with protecting travellers crossing the Piekenierskloof ridge, but they enjoyed their independence in the lush valley so much that they decided to settle permanently in the region. They began to farm the land and developed a small farming community, and this is where the story begins.

One of the five sons, Johan Abraham van Zyl and his wife Wilhelmina, settled in the undeveloped, rugged ridge of the Piekenierskloof in 1923. In 1957, the need for a winery arose and Citrusdal Winery, or more accurately ‘Goue Vallei Wyne’ as it was eventually known, was established. In 1959, Johan Abraham’s son, Carel van Zyl, settled on the Bergendal farm where he planted the first vineyards in 1962. Today, Carel’s sons and Johan Abraham’s grandsons, Oubaas and Potgieter van Zyl, are the proud and passionate managers of several hectares of remarkable vineyards planted on the Bergendal and Heidedal farms, where they are dedicated to following in the footsteps of one of the pioneering farmers of the Piekenierskloof.

In 2017, the winery changed its name to Piekenierskloof Wines and ownership now rests with Oubaas, Potgieter and their sister Mientjie Mouton (founder of Carmién Tea). The dynamic trio has since embarked on a mission to develop the immense potential of the Piekenierskloof area and its vines.

Today, the fourth generation of the van Zyl’s celebrates their heritage with unique wines made from carefully cultivated and lovingly managed vines that are truly, as Carel used to say, ‘grateful vine stocks’, bearing an abundant harvest for their ever grateful recipients

Wine & Food: A delicious glass to drink on its own and to pair with Asian dishes with soy/miso, rich fish dishes, shellfish, salads and dishes with white meat.

Other information: The word Heirloom refers to something of special value that is passed down from one family to the next generation, an heirloom. The van Zyl family has been passing this special wine on for four generations.