Producer
Babylon’s Peak is both a stalwart and a relative newcomer within the resurgent Swartland winemaking scene. Stephan Basson’s greatgrandfather established the farm in 1919, and wine was made in the old cellar here until 1948. It then fell into disuse until Stephan renovated the cellar and recommenced production. The vineyards, some of the highest in the region at up to 700 metres, lie on the slopes of the Paardeberg Mountain, and have proven especially suitable for Chenin Blanc and Rhône varieties. The wines have a vivid purity, an almost crystalline concentration that belies Swartland’s hot climate just as the prices defy its hype.
Vineyard
These dry-farmed bush vines were planted in 1969 on weathered granite soils, and produce very low yields: around 30hl/ha.
Winery
The grapes were destemmed and lightly crushed. The free-run juice was fermented at low temperature (10-12ºC) in stainless steel tanks for twenty-one days. The wine was then kept on its lees for several months until bottling.
