SKIN-CONTACT CHENIN BLANC
CERTIFIED SINGLE VINEYARD
This vineyard was planted in 1978. It was picked in 2 batches for ripeness and freshness.
Grapes were hand sorted before destemming under CO2 to open top fermenters. Cold soak on the skins for 2 days prior to the start of fermentation with wild yeast; one punch down daily during fermentation to keep the cap submerged; cool fermentation at 11-13C; pressed after two weeks on the skins(total) using a traditional basket press and transferred directly to barrel; partial malolactic fermentation, 7 months in a mixture of French and American oak. 3 rackings prior to bottling.
|2019||Stellenbosch||100% Chenin Blanc||Certified Single Vineyard|
|Alc %||pH||TA g/L||RS g/L|
|2019||Tim Atkin SA Report 2021
Prescient Chenin Blanc Report 2021
Hints of aromatic bay leaf and cardamom with a smokey, nutty character picked up on the nose. The palate; creamy, juice on entry with a subtle lime lingering finish.
Shellfish, Spicy foods, Lean fish.
Mild soft cheeses like Camembert & young Brie.
WIETA, SAWIS – certified single vineyard & IPW