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Hogan Chenin Blanc 2021


Tim Atkin MW:
Jocelyn Hogan’s Chenin Blanc comes from two challengingly low-yielding blocks on the Paardeberg and is a correspondingly intense, concentrated white. Fermented in 25% new wood for the first time, with full malolactic, it’s leesy, complex and layered with pear and waxed lemon flavours and a racy, chiselled finish. 2022-29


In stock

The Chenin blanc grapes were handpicked in early February over three pickings from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha (11hL/ha). The vineyard block is irrigated and is east facing which contributes to the favourably low pH.

Gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L French oak barrels – 25% new, followed by natural malolactic fermentation, after which the wine received the first sulphur addition. The wine was racked off the gross lees in late November and bottled in December 2021.

Christian Eedes, Winemag:
“Citrus, peach and some vanilla on the nose while the palate has a dense core of fruit, vivid acidity and a gently savoury finish. Currently a bit unknit now, the new oak which is not typically applied to this wine lending a creamy heaviness.

pH: 3.50 – TA: 5.2 g/l – RS: 1.9 g/l – Alc: 13.0%

Jocelyn makes her wines in the Banhoek Valley, but sources grapes from various regions. No yeast is used, and minimal new oak. In her own words:

“Each bottle of wine should contain the unique story of its vintage.

For us, making wine right now in South Africa, is about being part of a revolution that is changing the ideals of winemaking. It is shifting the emphasis back to the farmers and the small-scale wine producers, who in their separation of laudable vineyards and attention to small batches of wine, are able to showcase the best South Africa has to offer.

We feel wine should be a history lesson of what the vine has experienced over the year, whether good or bad. No year is ever the same. Our wines are never going to be consistent. We don’t want to make wine to a recipe; we want to make natural, site-specific, vintage driven wines.

We’ve selected vineyards suited in terms of climate and soil to the varietals we make. We’ve looked for older vines which tell the story of the vintage through their well-established root systems, gnarled trunks and lower yields.”







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