A blended dry white wine, comprised of 67% Chenin blanc and 33% Viognier.
The grapes for the Chenin blanc were picked at optimal ripeness of around 24 Brix with a small percentage of botrytis and raisin berries, which adds complexity to the wine. The grapes are destemmed and crushed and undergo maceration before pressing. The juice is run to barrel after minimal settling and the fermentation takes place through naturally occurring yeasts. After fermentation the wine is sulphured and matured sur lie for 10 months with regular bâttonage.
The Viognier grapes were harvested at around 25 Brix. Whole bunch pressing takes place and the juice is run to barrel without settling. The juice is treated more oxidatively to manage the tannins inherent in Viognier. Fermentation takes place naturally and the wine is matured sur lie for 10 months with regular bâttonage.
After 10 months in oak - of which 25% are new and the rest 5- year-old barrels (all French oak from Burgundian cooperages) - the wine is racked to tank for blending. The wine undergoes no cold stabilisation but is protein stable. It could therefore throw a deposit over time.
- PH: 3.56
- VA: 0.56 g/l
- TA: 6.4 g/l
- RS: 2.6 g/l
- Alc: 14.75% by vol.
Brilliant colour of sun-ripened straw with a golden hue.
Concentrated aromatics abound with white peach, pineapple and wild vanilla. There are underlying floral notes with a hint of white pepper spice.
Saskia means razor-sharp and this is echoed in the perfectly balanced acidity that links the complex flavours of apricot, marzipan and quince to the creamy texture from sur lie barrel maturation.
The wine will pair well with spicy chicken or fish dishes, quail with a saffron sauce and of course langoustines, prawns or crayfish.
The wine drinks beautiful when young but will reward with further cellaring of up to 6 years from vintage.