Two vineyard blocks were used in the making of Lanzerac Chenin Blanc 2016. Both blocks, J9 and J10, were planted in 2006 on alluvial soils and has north-south facing rows. The blocks cover an area of 4.7 ha and had a yield of 10.1 tons in 2016
Jonkershoek Valley, Stellenbosch
The 2016 harvest was particularly early and dry, resulting in Chenin Blanc grapes being harvested already by the end of January.
The grapes were picked at 22.5 – 23° Balling and hand sorted before being destemmed and crushed. Before pressing the grapes, the mash was cooled to 15°C, and after pressing left to settle in stainless steel tanks for 2 days. The clear juice was drawn off the lees and inoculated with a commercial yeast strain. The biggest component of the Chenin Blanc was fermented in stainless steel tanks to preserve pure fruit and freshness while 22% was fermented in 4th fill French Oak barrels. After 3 months the wine was blended, stabilized and filtered before bottling.
Alcohol: 13,06 % Residual sugar: 1,8 g/l Total acidity: 5,8 g/l pH: 3,4
Drink now or keep for 2 years