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VITICULTURE:

The grapes for this wine came from a 10 year old Chenin

Blanc block planted in rich well drained Swartland/

Glenrosa soil types.

WINEMAKING:

Chenin Blanc grapes are harvested at low early morning

temperatures and brought directly to the cellar. At the

cellar the grapes are destemmed and crushed and skin

contact is allowed for a few hours. The grapes are then

pressed for juice extraction, and the free run juice kept

separate. The Chenin Blanc juice is allowed to settle for

two days before the clear juice is racked and inoculated

with a yeast culture to start fermentation. Fermentation

takes place at 13°C for approximately 14 days.

After fermentation, the wine is allowed to under-go

prolonged lees contact to ensure fullness and complexity

on the palate.

TASTING:

Full fruity nose with whiffs of pineapple, pear and honey.

Citrus, nettle and honeyed tones on a soft dry finish.

ANALYSIS:

pH: 3.40

Acidity: 5.44g/l

Residual Sugar: 4.66g/l

Alcohol: 12.50%