The nose shows typical oxidative whiffs of canned pineapple with a core of stone fruit. The palate elegant and understated with voluptuous Granny Smith apple and coated acidity from lees ageing, as well as a higher pH from warmer tank fermentation, giving it good mid-palate weight.
Grapes for this wine are harvested from a 41 year old vineyard on our Bottelary property. This vineyard plays very much different to any of our other Chenin vineyards as it is the only Chenin Blanc block which receives a majority of morning sun rather than afternoon sun. Block 28 is planted to North Eastern slopes of decomposed granite. The effect of the wind and sun is often overlooked in the direction of planting. Morning sun usually allows for slower ripening at lower temperatures and UV exposure rates leading to elegant wines with lively acidity and a touch of class. Often associated with the beauty of woman, not overshadowed by the make-up that she wears, morning sun vineyards can deliver big and bold wines but with serious finesse.
In the Cellar
As these decomposed granite slopes are on higher altitude vineyards, the grapes don’t often catch Botrytis. It is a toned down version of the usual rich style of Chenin Blanc produced by Stellenrust and a version truer to nature than to winemaker. Grapes are harvested at optimum ripeness of about 22 Balling, allowed overnight skin contact and some skin fermentation without reducing the juice with sulphur – thus hyperoxidatively. The grapes are pressed and the juice drained into tank where it follows a natural fermentation in tank with wild yeasts. The wine stays on the fermentation lees for 7 months in tank. No Botrytis segment is added and no influence of oak used to enrich the wine. This is Chenin as Naked as it can be speaking for itself.
41 year old bush vines from Bottelary property planted to decomposed granite – dryland vineyards.
Time spent on lees in barrel
7 months in stainless steel
The delicacy of this wine and beautiful Chenin coated acidity, allow it to be paired with Thai green or red curry dishes as well as fresh summer salads begging for a whack of strong well matured cheese.