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TASTING NOTES
Pale yellow in colour with a hint of green. On the nose, tinned pineapples, guavas, litchi, lemon and lime aromas are abundant. A clean, lively wine with nuances of nutmeg and cloves. Well-balanced and elegant, but with weight and a powerful follow-through on the palate. Stylistically off-dry and lightly oaked this is an excellent food wine.
IN THE VINEYARD
Soil Type: Various
Age of vines: Various
Trellising: Bush vines and Trellis
Vine Density: Various
Irrigation: Overhead and Drip
THE HARVEST
Picking date: February - March 2009
Grape Sugar: 24.5° B at harvest
Acidity at harvest: 6.0 g/l
pH at harvest: 3.60
IN THE CELLAR
Fermentation temperature: 12° - 25° C
Method: This individual new-wave Chenin was made from low-crop Stellenbosch grapes. The grapes were harvested in the early morning to ensure coolness, crushed and then lightly pressed; after which the must was cold settled before being inoculated with a select yeast culture. Eighty seven percent of the wine was tank fermented while the remaining thirteen percent underwent natural fermentation in barrel. The wines was matured for four months in a combination of new American and Hungarian oak and first fill French oak barrels. The wine was then slightly sweetened with Chenin Blanc Noble Late harvest, fined, sterile filtered and bottled.
Wood ageing: 13% of the wine was fermented and matured for 4 months in new American and Hungarian oak and 1st fill French oak barrels.
Total production: ±16 000 x 12
AGEING POTENTIAL
Up to 5 - 8 years.
BLEND INFORMATION
100% Chenin Blanc
FOOD SUGGESTIONS
Serve at 12° - 15° C. Partner with shellfish; grilled tuna; grilled sardines; lemon and herb roast chicken; vegetable stews; Bobotie - South African/Malay dish of baked savoury mince served with saffron rice; and biltong.
Pale yellow in colour with a hint of green. On the nose, tinned pineapples, guavas, litchi, lemon and lime aromas are abundant. A clean, lively wine with nuances of nutmeg and cloves. Well-balanced and elegant, but with weight and a powerful follow-through on the palate. Stylistically off-dry and lightly oaked this is an excellent food wine.
IN THE VINEYARD
Soil Type: Various
Age of vines: Various
Trellising: Bush vines and Trellis
Vine Density: Various
Irrigation: Overhead and Drip
THE HARVEST
Picking date: February - March 2009
Grape Sugar: 24.5° B at harvest
Acidity at harvest: 6.0 g/l
pH at harvest: 3.60
IN THE CELLAR
Fermentation temperature: 12° - 25° C
Method: This individual new-wave Chenin was made from low-crop Stellenbosch grapes. The grapes were harvested in the early morning to ensure coolness, crushed and then lightly pressed; after which the must was cold settled before being inoculated with a select yeast culture. Eighty seven percent of the wine was tank fermented while the remaining thirteen percent underwent natural fermentation in barrel. The wines was matured for four months in a combination of new American and Hungarian oak and first fill French oak barrels. The wine was then slightly sweetened with Chenin Blanc Noble Late harvest, fined, sterile filtered and bottled.
Wood ageing: 13% of the wine was fermented and matured for 4 months in new American and Hungarian oak and 1st fill French oak barrels.
Total production: ±16 000 x 12
AGEING POTENTIAL
Up to 5 - 8 years.
BLEND INFORMATION
100% Chenin Blanc
FOOD SUGGESTIONS
Serve at 12° - 15° C. Partner with shellfish; grilled tuna; grilled sardines; lemon and herb roast chicken; vegetable stews; Bobotie - South African/Malay dish of baked savoury mince served with saffron rice; and biltong.