Technical Analysis
From the holiday home of the Engelbrecht family where crayfish and a cold glass of Steen (Chenin Blanc) is part of the history that is Donkiesbaai.
Tasting note
Complex aromas reveal themselves on the nose: candied lemon peel, pineapple, honeysuckle, beeswax, cream and shortbread. On the palate, lively acidity carries the fruit, with texture and layers of flavour expanding on the palate. A clean yet mouth-watering finish.
Vinification details
The grapes were harvested on six dates, with different picks providing a range of aromatic characters. Two early picks bring fresh acidity. Two middle picks added great balance and perfectly ripe tropical fruit characters. The final two picks of smaller bunches and berries added deep concentration and palate weight to the resulting wine. The Steen is then made up of separate components: 75% is fermented in French oak then matured in a combination of new and seasoned 500l barrels. 25% is fermented spontaneously and matured on the lees in concrete eggs.
AWARDS
DWWA: Silver
Platter: 92 pts
Wine Spectator: 92 pts
Technical Analysis
From the holiday home of the Engelbrecht family where crayfish and a cold glass of Steen (Chenin Blanc) is part of the history that is Donkiesbaai.
Tasting note
Bold, fruity aromas of pineapple, lime cordial, and yellow peach mingle with notes of biscotti and nougat. Rich and textured on the palate with elderflower, peach and macadamia. The intensity of the fruit is balanced by well-integrated oak. The distinctive complexity of the Donkiesbaai Steen stems from the age of the bush vines, the majority of which are over 38 years old. These old vines consistently produce small crops of intensely flavoured and expressive fruit.
Vinification details
The grapes were harvested on six dates, with different picks providing a range of aromatic characters. Two early picks bring fresh acidity. Two middle picks added great balance and perfectly ripe tropical fruit characters. The final two picks of smaller bunches and berries added deep concentration and palate weight to the resulting wine. The Steen is then made up of three components: 75% is fermented in French oak then matured in a combination of new and seasoned 500l barrels. 25% is fermented spontaneously and matured on the lees in concrete eggs.
AWARDS
DWWA: Silver
Platter: 92 pts
Wine Advocate: 90 pts
Technical Analysis
From the holiday home of the Engelbrecht family where crayfish and a cold glass of Steen (Chenin Blanc) is part of the history that is Donkiesbaai.
Tasting note
Intense fruit aromas of apple and quince combine with honeysuckle and fresh pineapple on the nose. Medium-bodied, with well-integrated acidity that lifts rich flavours of lemon meringue, preserved peaches, papaya, and honeycomb. A creamy mid-palate with a coating mouthfeel, and a long fruity finish.
Vinification details
Grapes were harvested on six dates, with different picks providing a range of aromatic characters. Two early picks bring fresh acidity. Two middle picks added great balance and perfectly ripe tropical fruit characters. The final two picks of smaller bunches and berries added deep concentration and palate weight to the resulting wine. Steen is made up of 75% fermented in French oak then matured in a combination of new and seasoned 500l barrels, and 25% fermented spontaneously and matured on the lees in concrete eggs.
AWARDS
DWWA: Silver
Platter: 94 pts
Technical Analysis
From the holiday home of the Engelbrecht family where crayfish and a cold glass of Steen (Chenin Blanc) is part of the history that is Donkiesbaai.
Tasting note
Delicate floral aromas of honeysuckle develop into typical fruity notes of lemon, lime, and white peach. As the wine opens up, more complex aromas emerge, showing layered notes of peach cobbler, pancake, spice and quince. Subtle zesty acidity balances a medium bodied wine, with a creamy mouth-feel and complexity that follows from the nose. A serious wine with a lingering finish of orange zest.
Vinification details
Our Steen is made up of four components: 50% is fermented in French oak then matured in a combination of new and seasoned barrels. 30% is fermented spontaneously and matured on the lees in concrete eggs. 10% is fermented spontaneously in clay Amphoras to retain freshness. 10% is retained in stainless steel tanks and blended in prior to bottling.
Technical Analysis
From the holiday home of the Engelbrecht family where crayfish and a cold glass of Steen (Chenin Blanc) is part of the history that is Donkiesbaai.
Tasting note
A subtle note of frangipani provides a top note to intense fruit aromas of citrus with lots of white peach, nectarine and white pineapple. The intensity of fruit follows through on the palate, uplifted by a racy acidity. Flavours of lemon and lime are more prominent, with cape gooseberry, pineapple, peach and a creamy texture of lemon curd providing body. Fresh, layered and balanced with a dry yet textured mouthfeel and a zesty citrus finish.
Vintage conditions
Piekenierskloof has a warm climate but enjoys light winds from the southwest which results in cool evenings. The vineyards grow at high altitude, 520 metres.
Vinification details
Donkiesbaai Steen is made of 5 components. 15% is fermented in stainless steel tanks and transferred to seasoned barrels for 6 months’ maturation. 50% is fermented in French oak barrels then racked off the gross lees and matured in a combination of new and seasoned barrels. 20% is fermented spontaneously and matured in concrete eggs on the lees for added complexity and mouthfeel. 10% is fermented spontaneously in clay amphoras to retain the freshness and natural acidity of the Steen. 5% of the wine was stored in the tank and blended in prior to bottling, adding purity of fruit.
