Viticulture and winemaking:
The Chenin Blanc vineyards are planted on sandy
alluvial soils which ensures a good canopy to
shelter the grapes from direct sunlight.
Trellised vines on a 5 Wire Perold system. Double
cordon vines which are meticulously pruned in
winter with quality in mind.
Harvested with a mechanical harvester at night to
retain fruit and minimize oxidation.
Grapes are gently destemmed and crushed and
then lightly pressed. The settled juice is inoculated
with an aromatic yeast strain to optimize thiol
formation. Cold fermentation at 14 degrees for 10
days.
After fermentation, the wine was kept on the fine
lees for about 2 months before stabilization,
filtration, and bottling.
Tasting notes:
A crisp and fruity Chenin Blanc that is
characterized by open aromas of guava and citrus.
A well-balanced palate. Pairs well with fresh
seafood dishes and South East Asian cuisine.