VINEYARDS
Chenin blanc remains the workhorse of the South African Wine Industry. It is planted widely and for a variety of uses. An area where Chenin blanc showcases its potential to the fullest is in the Agter-Paarl and Swartland Regions. The dry summers ensure vines that are in balance. Vineyards are usually planted as bushvines which allows for low production and it also protects the grapes from the sun. It is in these areas where we select old bushvine vineyards which produce wines with concentration, depth and good length.
2008 GROWING SEASON
Good rain fall in winter and early spring ensured that the vines had excellent balanced growth, protecting the grapes against the harsh sun during the ripening period. Ripening was very even and harvesting took place in the 3rd week of February.
WINEMAKING
Grapes are tasted at regular intervals to determine the optimal ripeness level. Harvesting takes place by hand after which it is destemmed at the cellar. Only the free run juice is selected from the press. Clarification happens naturally over a 24 hour period without the addition of any enzymes. The juice is fermented naturally with “wild yeasts” which allows for the flavours of that particular vineyard to express itself. Fermentation took 4 months to complete. The wine spends another month on the lees before bottling.
TASTING NOTES
Fine, mineral Chenin characters with gentle ripe apple aromas, honeyed aromatics and delicious greengage and citrus lemon acidity on the long finish. A wine with great finesse and style. A versatile wine equally well suited to partner lobster and other seafood, risotto or roast chicken.
ANALYSIS
Alc.: 14.0%
TA: 5.86 g/L
pH: 3.36
RS: 4.18 g/l
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