Nose
Floral, talc, spice, golden kiwi, guava, citrus, pear
Palate
Textural sweetness balanced by fresh acidity
Harvest
A cool and wet November impacted fruit set and resulted in reduced yields. Early summer was hot and dry, then February brought more cool and wet conditions. Our organic farming, however, had the vineyard in terrific shape to deal with the challenges and our Chenin Blanc fruit was harvested with fruit purity and bright acidity.
Winemaking
The Chenin Blanc was harvested during the cool night conditions
and immediately pressed to ensure aromatics were preserved. Juice was then settled to aid clarification, racked and inoculated for alcoholic fermentation at 15°C to retain aromatics. The wine was left on yeast lees for five weeks with regular stirring to enhance texture, prior to filtration and bottling.
Aging
Made for immediate enjoyment
Appearance
Pale green straw
Food Pairing
Mildly spicy dishes; fish curry or veggie stir-fry
