100% Chenin Blanc
Stellenbosch, South Africa
Sugar: 22 – 23.5°B pH: 3.31 Total acidity: 6.99 g/l
The grapes were handpicked, de-stemmed and lightly pressed. A portion was taken directly from the press without settling and the balance was settled overnight, after which the 2 portions were blended together again. 34% of this blend was fermented in tank, while the balance (66%) was fermented in a combination of 225L and 500L French oak barrels. Spontaneous (wild) fermentation was done at low temperatures. Both portions were aged for 7 months on the lees, after which it was racked, blended together again, and lightly fined. A coarse filtration was done prior to bottling.
Residual Sugar: 2.80 g/l Alcohol: 13.21% pH: 3. 31 Total Acidity: 6.24 g/l
Drink now or within 3-4 years from vintage.