Through profound understanding of this vineyard, rather than manipulating the wine, we have been able to create a wine that reflects its site through freshness, elegance, finesse and purity. Often shunned and disrespected by winemakers and consumers alike, there is, in certain worthy quarters, an ascending realisation of the tremendous potential of this grape, Chenin Blanc - South Africa’s most noble grape. As devotees of true character and finesse often swim upstream against the populous tide, a fresh generation of Chenin producers is bringing to the surface some of the most interesting, bright, mineral and idiosyncratic wines of the Cape. The Renaissance of Chenin Blanc is all about subtlety and finesse. It is driven by its citrus fruit spectrum and has a wonderful refreshing saltiness.
The grapes were whole bunch pressed and the free-run juice settled for two days before being poured into barrel. Alcoholic fermentation was carried out entirely in old oak barrel (using only natural ambient yeast) for 8 – 10 weeks under cool conditions (fermentation peaking at about 18°). Malolactic fermentation was inhibited by the cold. The wine was kept on its primary lees throughout maturation, racked out of barrel after about 9 months, assembled and then settled for a month. This wine was bottled slightly earlier than previous vintages, because it reached its full potential with regards to barrel maturation a little earlier than other years.
Grape: 100% Chenin Blanc