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Concentrated aromatics abound with white peach, honeysuckle, pineapple and wild vanilla with perfectly balanced acidity that links the complex flavors of quince, marzipan and apricot to the creamy texture from "sur lie" barrel maturation.
The grapes for the Chenin blanc are sourced from a 34 year old unirrigated bush vine vineyard planted on gravely soils with a clay subsoil in Stellenbosch and a small portion is from the north eastern side of the Paardeberg in the Swartland region growing on Sandy Soils with a clay subsoil. I pick the Chenin blanc in Stellenbosch over 2 pickings. One early on (at around 22 brix) to ensure freshness, minerality and length in the wine and the second picking once the botrytis infection and raisining has begun for flavour, richness and complexity. The Swartland fruit is picked early in the season to preserve the mineral texture in the grapes. The Clairette blanche is from a similar site to the Paardeberg Chenin blanc and is picked at a very low sugar (19.5 brix) to preserve the acidity that is inherently low in this variety. The winemaking is precisely the same as for the Chenin blanc.
The grapes are whole bunch pressed. The juice is then run to 400 liter barrels after minimal settling and the fermentation is allowed to start naturally. After fermentation the wine topped regularly and matured sur lie for 10 months with regular lees stirring.
The Viognier is sourced from an 8-year-old vineyard on the southern slopes of the Paardeberg in Paarl planted on decomposed and colluvium Granite soils. The grapes are harvested at around 25 brix. Pressing takes place whole bunch and the juice is run to barrel without settling. The juice is treated more oxidatively to manage the tannins inherent to Viognier. Fermentation takes place naturally and the wine is matured sur lie for 10 months with regular battonage. After 10 months in oak; of which 17% is new the rest 2nd, 3rd and 5th fill barrels (all French Oak); the wine is racked to tank for blending. The wine undergoes no cold stabiisation but is protein stable. It could therefore throw a deposit over time.
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