Technical Analysis
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Tasting note
The crafted Chenin is meticulously grown in the cool Elgin Valley with a small portion from old bush vines in Stellenbosch. Fermentation takes place in handmade, old world styled traditional clay amphorae. These key attributes afford a wine with broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contributes to the overall texture.
Vinification details
Cluster and berry sorting were done prior to being partially crushed before pressing. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12 degrees Celsius in a stainless-steel tank for two days and decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, a fraction is decanted to oak casks for further maturation. The wine in the French coopered barrels was allowed to go through partial secondary fermentation known as malo-lactic fermentation where malic (the firmer green apple tasting acid) was converted to lactic (softer milk tasting acid) and further matured for 9 months. The clay amphorae had no malo-lactic fermentation so that the fresher flinty character would be maintained. After 9 months, the two components were blended and bottled.
AWARDS
Tim Atkin MW: 95 pts
Platter: 94 pts
Tasting video
With owner and winemaker Cathy Marshall.
Technical Analysis
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Tasting note
The crafted Chenin is meticulously grown in the cool Elgin Valley with a small portion from old bush vines in Stellenbosch. Fermentation takes place in handmade, old world styled traditional clay amphorae. These key attributes afford a wine with broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contributes to the overall texture.
Vinification details
Cluster and berry sorting were done prior to being partially crushed before pressing. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12 degrees Celsius in a stainless-steel tank for two days and decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 800 Litres was decanted to oak casks for further maturation. The wine in the French coopered barrels was allowed to go through partial secondary fermentation known as malo-lactic fermentation where malic (the firmer green apple tasting acid) was converted to lactic (softer milk tasting acid) and further matured for 9 months. The clay amphorae had no malo-lactic fermentation so that the fresher flinty character would be maintained. After 9 months, the two components were blended and bottled.
AWARDS
Platter: 5*
Tim Atkin MW: 95 pts
Technical Analysis
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Tasting note
Broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contibutes to the overall texture. With age, these youthful fruit characteristics may evolve into almond paste, baked apple and spicy cardamom notes. Fermented in handmade, traditional clay amphorae.
Vinification details
Grapes were cluster and berry sorted prior to being partially crushed before pressing commenced. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12°C in a stainless steel tank for two days, then decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 800L was decanted to oak casks for further maturation. The wine in the French coopered barrels was partially allowed to go through malolactic fermentation and further matured for 9 months. The clay amphorae had no malolactic fermentation so that the fresher flinty character would be maintained. After 9 months, the two components were blended and lightly filtered to bottle.
AWARDS
Tim Atkin MW: 95 pts
Technical Analysis
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Tasting note
Broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contibutes to the overall texture. With age, these youthful fruit characteristics may evolve into almond paste, baked apple and spicy cardamom notes.
Vinification details
Grapes were cluster and berry sorted prior to being partially crushed before pressing commenced. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12°C in a stainless steel tank for two days, then decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 500L was decanted to oak casks for further maturation. The wine in the French coopered barrels was partially allowed to go through malolactic fermentation and further matured for 11 months. The clay amphorae had no malolactic fermentation so that the fresher flinty character would be maintained. After 11 months, the two components were blended and lightly filtered to bottle.
AWARDS
Tim Atkin: 94 pts
Platter: 5*
Technical Analysis
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Tasting note
Broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contibutes to the overall texture. With age, these youthful fruit characteristics may evolve into almond paste, baked apple and spicy cardamom notes.
Vinification details
Grapes were cluster and berry sorted prior to being partially crushed before pressing commenced. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12°C in a stainless steel tank for two days, then decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 500L was decanted to oak casks for further maturation. The wine in the French coopered barrels was partially allowed to go through malolactic fermentation and further matured for 11 months. The clay amphorae had no malolactic fermentation so that the fresher flinty character would be maintained. After 11 months, the two components were blended and lightly filtered to bottle.
AWARDS
Tim Atkin MW: 94 pts
