Chenin Blanc – Skin Macerated
Hand harvested and 100% destemmed into open 1500L fermenters. Fermented on the skins for 8 days before being pressed off into a 3300L old oak Foudre and 1 x 1500L barrels. After 4 months the wine was blended and aged in one 10 000L fibreglass tank. No yeast (or other) inoculation or additives apart from a small amount of SO2 shortly before bottling. Ambient fermentation (the juice/ wine is not cooled). 100% malolactic fermentation. “Grapes from a vineyard planted in 1981 on granite. Two weeks of skin contact. Pretty aromatics of soft citrus, orange, potpourri and a hint of white pepper. Lovely fruit expression, bright acidity and a gently savoury finish. Balanced and relatively understated – not too tannic at all.” 91 Points – Christian Eedes, Winemag.co.za
