Rich, rich aromas on refined 2016 – dry herbs, scrubby bush, dried apricot & peach. A little softer in effect than previous, but the natural acid still juicily integrated into an elegant whole. Textural plenitude helped by old oak maturation, long lees contact. 93/100 Tim James – Platter’s Wine Guide
Beautifully rich and concentrated with pear, white peach and honey on the nose. More citrus on the palate with quince, tangerine and hint of ginger. Wonderful complex depth of flavour and with a lingering minerality on the finish.
Vinification and viticultural details
The Chenin blanc grapes were handpicked towards the end January from 40 year old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha. The vineyard block is irrigated and is south-east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 8 degrees celsius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing.
Natural fermentation took place in 225L and 300L French oak barrels followed by natural malolactic fermentation (after which the wine received the first sulphur addition). The wine was racked off the gross lees in October 2016. It was then matured on the fine lees until bottling at the end of the year. No acid additions were made to this wine. Maintaining the natural acidity is one of the key components in the making of this wine as well as the goal to produce a site-specific, vintage driven wine through minimal intervention.
TA: 5.2 g/l
RS: 2.1 g/l