Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
Due to a cool, wet spring, budding was 7-14 days later than normal on average, but consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. Harvest time was delayed by 10-14 days on average. As temperatures remained moderate throughout the rest of the season vineyards took their time to reach optimum ripeness.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (14%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
Due to a cool, wet spring, budding was seven to 14 days later than normal, but was consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. Harvest time was delayed by 10-14 days. As temperatures remained moderate throughout the rest of the season vineyards took their time to reach optimum ripeness.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (14%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
The winter rainfall was higher than the previous two winters. Irregular winter temperatures until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress on the vines during ripening. Harvest time was characterized by regular rain showers.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (14%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
The 2020 harvest period was characterized by typical dry conditions and moderate temperatures. Carry-over effects from the heat during spring and effective canopies promoted ripening in the early cultivars and were therefore harvested much earlier. Sustained, moderate temperatures occurred until the end of March and resulted in effective plant functioning and full maturity in late cultivars.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (8%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
A crisp and easy-drinking Chenin Blanc, this is infused with flavours of honeyed pear, golden delicious apple and luscious tropical fruit.
Vintage conditions
2019 was a cooler vintage than the previous hot and dry years. Though the vineyards benefitted from decent winter rainfall, there were some latent stress effects from the previous year’s drought conditions. This resulted in some uneven budding, and careful harvesting was necessary to achieve a total pick of optimum ripeness. Cool conditions during the early part of the ripening resulted in high acidities and low pH, producing wines that are fresh, precise and bright.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (1%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
