BARTÀS

WINE: BARTÀS CHENIN BLANC 2024

PRODUCTION: 1300 BOTTLES

REGION: STELLENBOSCH, HELDERBERG

VINEYARD: RUSTENHOF

VARIETY: CHENIN BLANC

AGE OF THE VINES: 46 YEARS

YIELDS: 2.5 T/HA

SOIL: DECOMPOSED GRANITE

FARMING: SUBSTAINABLE

RAINFALL: 800 MM PER YEAR

IRRIGATION: NO

PRUNING: GOBELET

ALTITUDE: 65 METERS

HARVEST: BY HAND WITH SORTING YEAST: INDIGENEOUS

WINEMAKING: WHOLE BUNCH PRESSED INTO OLD OAK BARRELS

AGING: 12 MONTHS ON LEES

FINING: NO

FILTRATION: NO

ALCOHOL: 13.5%

RESIDUAL: 1.9 G/L

PH: 3.10

ACIDITY: 6.5 G/L

TOTAL SULFUR: 91 MG/L

Bartàs Chenin Blanc Stellenbosh - Paulus Wine Co

The name

We found our way and finally jumped to start another (wine) adventure.

The variety

Chenin Blanc is a very honest variety. We are trying to explore all aspects of the grape and while doing so, apply what we have learned and repeat.

The vineyard

Facing directly into the predominant south eastern wind direction and close to the ocean.
Both of these have a phenomenal cooling effect during the summer months as well as the general growing pattern throughout

the year. It is the perfect conditions for a crisp and energetic Chenin blanc.

The story

Chenin Blanc bush vines, planted in 1978, on shallow and warm granite soils in the Helderberg, the most southern part of the Stellenbosch region. Hand picked and whole bunch pressed into old oak barrels, spontaneously fermented and matured in 500 litres barrels for 12 months, before racked and bottled.

The descriptors

On the nose, we pick up a couple of different notes of citrus, fresh fruits, green pineapple and cantaloupe. The pallet is flinty, precise and on point. Pure fruit plays off against a snappy, racy acidity before a finish that is long and pithy, wonderfully

refined with a crystalline structure.

The first vintage of Bartàs was in 2021, a wine that reflects the character of a single site we've come to know and love.

Ratings & Accolades

2021 - 96 Christian Eedes (Winemag), 93 Tim Atkin, 94 David Swingler (Platter’s Wine Guide 2023)

“ … Bartàs 2021 from a vineyard planted in the 1970s on the increasingly famous Rustenhof farm in the Lower Helderberg is sensational. Winemaking involving spontaneous fermentation before 12 months of maturation in old oak, the nose is subtle but complex with notes of pear, quince, peach, citrus, hay, a touch of ginger and some leesy complexity while the palate has great fruit concentration and punchy acidity before a long and pithy finish. All of a piece with great detail.” Christian Eedes

“ Gentle fragrance, earthiness, just hint of apple blossom, understatement, too, in serene ans silky texture yet still full of sunshine. Underpinned by acidity that gives memorable form and length.” David Swingler

2022 - 93 Tim Atkin, 94 David Swingler (Platter’s Wine Guide 2024)

“ … Fermented in seasoned oak, it's a pithy, stony, low-alcohol style with considerable poise and concentration, green apple and lemongrass flavours and a tapering finish. 2023-26 “ Tim Atkin

“ Delicately full aromas and flavours, a hint of fragrant floral charm to the fruit. Fresh and pure, silky grip.” David Swingler

2023 - 94 Tim Atkin, 94 James Sucking

“Yellow fruit aromas integrate seamlessly with notre of cursed stones, honey and thyme. It’s medium-bodied, mineral and full of tension. Racy and tightly wound in terms of structure, but full of flavour... Drink or hold.” James Sucking

"Honey and honeysuckle fill the glass before its halfway to my lips. And then it arrives, and the wine is a collage of haptic flavours: a pepper-stippled swirl of creaminess, the sting and swash of grapefruit and citron, the fissure of apricot stone and the suck of apricot flesh. Crunch and crackle of acidity and something green that seems to snap the finish in half, leaving you reaching for the next sip." Tamlyn Currin of Jancis Robinson MW