A blended dry white wine comprised of 71% Chenin blanc and 29% Viognier.
I pick the Chenin blanc in Stellenbosch over 2 pickings. One early on (at around 22 brix) to ensure freshness, minerality and length in the wine and the second picking once the botrytis infection and raisining has begun for flavour, richness and complexity. The Swartland fruit is picked early in the season to preserve the mineral texture in the grapes.
The grapes are destemmed and crushed and undergo maceration before pressing. The juice is then run to 400 liter barrels after minimal settling and the fermentation is allowed to start naturally. After fermentation the wine was sulphured and matured sur lie for 10 months with regular lees stirring.
The Viognier is harvested at around 25 brix. Pressing takes place whole bunch and the juice is run to barrel without settling. The juice is treated more oxidatively to manage the tannins inherent to 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 17% is new the rest 2nd, 3rd and 5th fill barrels (all French Oak); 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.
5700 bottles were produced.
- PH: 3.22
- TA: 6.0 g/l
- RS: 2.5 g/l
- Alc: 14.5% by vol.
The wine has a stunning pale straw colour with golden flecks.
Initially the nose displays aromas of honeysuckle marzipan and fresh brioche. These are then over overpowered by the intense notes of stone fruit, white peaches, honeydew melon and lightly roasted almonds.
Entry onto the palate is marked by notes of dried apricots, white peaches and fresh limes. The mid-palate is rich, full and creamy with flavours of toasted almonds and freshly backed bread. The finish lingers with a freshness and hint of white pepper spice.
A perfect accompaniment to Lobster Bisque, Seafood Paella, Sushi or an mildly spicy dish.
The wine drinks beautiful when young but will reward with further cellaring of up to 6 years from vintage.