Wine of Origin: Western Cape
Blend: 100% Chenin Blanc
Barrel ageing: 10% in new French oak, 90% stainless steel tanks for eight months
Maturation: 5-7 years from date of vintage
Most vineyards were dry-farmed bush vines, with approximately 40% trellised. Ripeness levels varied across the spectrum to contribute a range of flavours and textures to the final wine. Once pressed, the free-run juice was fermented in a combination of French oak barrels (10%) and stainless steel tanks (90%). The wines rested on lees for 8 months before blending took place.
Serve at 12 – 15°C. Pair with shellfish; grilled tuna; grilled sardines; lemon and herb roast chicken; vegetable stews; Bobotie – Cape Malay dish of baked savoury mince served with saffron rice; and biltong.
The wine exhibits fruity aromas typical to the variety: mango, papaya and ripe grapefruit come to the fore, whilst subtle oak character lends depth to the aromatic profile. With an entrance of tangy acidity, the palate fleshes out to a succulent and weighty mouthful. There is an element of mineral freshness which accentuates the crisp, clean mid-palate and continues through to the long, rich finish.