Minimalist Wines Experimental Blanc 2022 Bottle size: 750ml

South Africa, Cape Coastal
In stock
(4 In Stock)

Free shipping on orders over R1500

'Ranging from 25 to 40 years old, the vines grow in the decomposed granite soils of Paarl. You can taste the sunshine in this warm climate and it’s been blended with a touch of barrel-fermented fruit from the cooler Helderberg, Stellenbosch to lend freshness. Part-matured in 228L neutral French Oak for depth and a stainless steel component for purity.' – Winemaker

'Sam is super excited to be working with what he calls ‘gnarled Chenin bush vines on some of his favourite sites’. Ranging from 25-40 years old and planted in decomposed granite in Paarl, this wine will intrigue the masses. The aromas consist of white florals, winter melon, yellow stone fruit and some flinty reduction. The palate is broad with fruit density on the mid-palate and the finish is bright and textured with zippy acidity.' – Lauren Segers, June 2022

This vintage has not been rated yet, see vintage 2020
'Just over 1,000 bottles of this experimental Sémillon from the GD 1 clone were produced. Lovely lemon and lime citrus with white fruit purity gets support acts of nettle, fynbos and curry leaf spice. The palate is elegant with good textures and a lingering long and precise finish, drawing fruit, acidity and tannic grip to a pointed close. A portion skin contact adds a nice gravitas to the end. Delicious now but will reward cellaring. Impressively pure, this is a once off small batch from interesting vineyards of the Cape. This one from Elgin.' – James Pietersen (Jun 2021)

More Information
Condition New
Winemaker Sam Lambson
Alcohol 13%
Blend information Chardonnay, Chenin Blanc, Muscat and Riesling
Drink to Drink or cellar
Variety Blend
Producer information At just 21 years old, Sam Lambson’s passion for wine has led him to create Minimalist Wines. A label that allows him to bottle the vineyards that speak to him, in a minimal-intervention approach. He is studying a BSc Oenology degree at the University of Stellenbosch and has already worked with some big names in the industry including working harvests under Lukas van Loggerenberg, Chris Alheit and Carl van de Merwe of De Morgenzon. He is captivated by flavours and fragrances and enjoys experimenting with different varietals and techniques.
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