The grapes were handpicked at full ripeness during the coolness of
early morning. The average sugar content of the grapes was around
22–23°B, allowing for a ripe, full-bodied wine. Half of the juice was
fermented with partial solids at 16°C, enhancing the rich, round
fullness of the wine. The other half was fermented at a cooler 14°C
in stainless steel tanks, preserving the delicate fruit flavours of the
Chenin grapes. Bâtonnage, the stirring of the lees, took place weekly,
which allowed for greater richness in the wine.
On the nose: Exotic mango, peach and pineapple aromas with hints
of limey citrus.
Palate: A beautiful fruit core of elegant peach-infused citrus
characteristics with a hint of honey-glazed nuts. A well-balanced, fullbodied
wine with a long, lingering finish.
The grapes used in this wine were picked from 28-year-old bush vine
vineyards with low yields and good quality fruit. The moisture stress
in the vineyard resulted in tiny berries, allowing for concentrated
flavours in the wine. The grapes were sourced from an area renowned
for top quality Chenin. Most of these vineyards were established on
Clovelly and Avalon soils.
100% Chenin Blanc
|Alcohol||13.5 % vol|
|Residual Sugar||5 g/ℓ|
|Total Acid||6.3 g/ℓ|