SILWERVIS & TERRACURA
SILWERVIS CHENIN BLANC
About: This single vineyard Chenin Blanc comes from a site planted in 1964. It is deeply rooted in the classic decomposed granite of the region. The grapes are whole-cluster pressed into stainless steel for fermentation. It is then racked into concrete egg for an entire year before being racked again. It then spends an additional year in stainless steel before bottling.
About: This vineyard is located right on the edge of the Paardeberg where its granite soils intermingle with the schist of the northern Swartland. Whole-clusters are fermented in stainless steel, gently being crushed by hand for several weeks. The wine is then pressed off into concrete egg for twelve months of élevage. It is then racked into stainless steel for an additional year of ageing before bottling.
SILWERVIS SMILEY RED
About: This cuvée is a wacky blend of Cinsault (50%), Mourvèdre (35%), Tinta Barocca (11%) and Syrah (4%). It is a multi-vintage blend from 2016-2018. The goal is to capture the entirety of the Swartland, smoothing out annual weather variations, and showcasing all three soil types: Malmesbury Clays, Kasteelberg Schists, and Paardeberg Granites. This wine was partially fermented as whole clusters in a combination of old foudres and stainless steel.
About: This wine comes from five different vineyards in the Swartland; two planted on Paardeberg granite, two on Riebeek schist, and one on iron rich Malmesbury clay. The wine was fermented with 100% stem inclusion for several weeks. No pumps were used, only punching down by hand. Once the wine is dry it is pressed off, settled, and put into neutral 300l barrel for a year. After bottling the wine spends an additional year in their cellar before release.
TERRACURA CHENIN BLANC
About: This is Ryan’s attempt at showcasing Chenin Blanc planted on pure granite. It hails from two disparate sites on the Paardeberg; one is extremely exposed near the top of the mountain, planted in 1983, while the other site was planted deeper in the valley in 1981. The grapes were whole-cluster pressed into neutral barrel where the wine fermented and aged for a year. The wine was then racked and bottled with minimal sulphur.