Winemaking Notes

A blended dry white wine, comprised of 67% Chenin blanc and 33% Viognier.

I pick the Chenin blanc over 2 pickings: one early on (at around 22 Brix) to ensure freshness, minerality and length in the wine, and the second once the botrytis infection and raisining has begun for flavour, richness and complexity.

The grapes are destemmed and crushed and undergo maceration before pressing. The juice is then run to barrel after minimal settling and the fermentation is allowed to start naturally. After fermentation the wine is sulphured and matured sur lie for 10 months with regular b√Ęttonage.

The Viognier grapes are harvested at around 26 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 battonage.

After 10 months in oak of which 10% are new and the rest 2nd, 3rd and 5th fill 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.

4500 bottles were produced.

Technical Analysis Technical Analysis

  • PH: 3.37
  • VA: 0.52 g/l
  • TA: 6.2 g/l
  • RS: 2.2 g/l
  • Alc: 14.5% by vol.

Colour Colour

Clear and bright with a light golden hue and lime highlights.

Nose Nose

A complex nose with warm and spicy notes derived from barrel fermentation and ageing. A rich and generous wine that shows juicy fruit combined with subtle oak nuances. The finish is long and textured and is accentuated by the lively, balanced acidity. This blend is flawlessly knitted and no variety dominates. A consummate blend that offers immense interest on the nose and grabs your attention on the palate.

Palate Palate

This aromatic wine combines the best aroma offerings of Chenin blanc and Viognier. Honeysuckle and lime abound with inclusions of ripe tropical fruits like mango and pineapple.

Food Pairing Food Pairing

Seafood salad with fennel and green beans. Salmon with a mustard and brown sugar glaze. Aromatic Thai red curry with chicken fillets.

Maturation Maturation

The wine drinks beautiful when young but will reward with further cellaring of up to 6 years from vintage.

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