The grapes come from old bush vines dating back to 1964 in the Bottelary Hills (Stellenbosch), grown without irrigation or trellising. Granite soils provide tension and a saline-mineral edge, while low yields ensure intense fruit. ArtiSons is the creative playground of Stellenrust, where Tertius and Kobe create small cuvées from their most characterful plots. Within this, The Mothership is the crown jewel, intended to let the essence of Bottelary Chenin speak for itself.
Harvesting takes place between 22 and 24 Balling, with 6 to 12 hours of skin contact for added aromatic depth and texture. Fermentation occurs with wild yeasts in a 2000-liter foudre and concrete eggs, conducted slowly and temperature-controlled for maximum precision. Afterwards, the young wine remains on its primary lees in concrete for maturation on the gross lees for up to 12 months. What exactly does maturation on fine lees in concrete eggs do for the flavor? The constant, gentle circulation in the egg keeps the lees in suspension, resulting in more creaminess, detail, and length without the oak overpowering the aromas.
100 percent Chenin Blanc, sourced from the 1964 Bottelary plantings. Old vines produce smaller berries and more concentration, which is reflected in the depth of the fruit and the layered structure.
