100% Chenin Blanc
W.O Western Cape
Soil: Decomposed granite and Granite
Alcohol Vol: 13%
Total acidity: 6.1g/l
In the vineyards
The grapes for this wine are sourced from two parcels in different regions; 60% from a block in the Paardeberg (Swartland) and 40% from the Polkadraai hills of Stellenbosch. The Paardeberg portion is from a bush vine vineyard planted on decomposed granite giving the wine its elegance, finesse, and focus. The portion from the Polkadraai is planted on Granite and lends characteristics of yellow fruit and depth to the wine.
In the cellar
The parcels are vinified separately before being blended just before bottling. Grapes were destemmed, pressed and left overnight to settle in stainless steel tanks. The wine is then racked to 3rd fill 500-litre French oak the next morning. The wine spent 10 months on its primary lees without any batonage before being blended and bottled. No commercial yeast or enzymes were used during the winemaking process.
Christian Eedes: Struck-match reduction before pear, peach, dried herbs and some earthiness – all rather subtle. The palate possesses impressive structure – concentrated fruit, punchy acidity and just a little phenolic grip to the finish. Good depth of flavour and altogether rather forceful despite an alcohol of just 13%. 94/100.
In the cellar:
The grapes were 60% whole bunch fermented. All grapes were left to ferment naturally with one punch down performed daily. The wines underwent malolactic fermentation in barrel. The barrels were blended together after 9 months in old French oak barrels and bottled right after. The cinsaut is bottled earlier than our other red wines to maintain the crunchy fruit vibrancy unique to cinsaut. No enzymes or commercial yeast was used in making the wines.