Elementis 2014, like its predecessors, is 100% Chenin Blanc, fermented on the skins for 3 weeks and then matured in used French oak for 9-10 months. Jurgen gets incredible freshness and concentration from his dry farmed fruit. That’s given this wine a lightness of touch and purity that is quite startling.
The Morning Claret has been a little sparse with blogging lately – holidaying in South Africa was the focus of a two glorious weeks. Part of that was of course about wine discovery, and there’s plenty to discover in the huge and diverse Cape winelands. Like Johan Meyer and his Mount Abora project!