Chenin Blanc 2015

Seven selected barrels were used to produce 600 cases. Delicate aromas of honey, lime zest, roasted nuts and peaches laced with sweet vanilla undertones. Well-integrated wood and ageing on the lees developed a full, rich palate with a smooth lingering finish. This Chenin Blanc is concentrated and structured for longevity. An elegant well crafted wine.

ANALYSIS
Alcohol 13.5% vol Sugar 3.7 g/l
TA 6.5 g/l pH 3.5
ACCOLADES
  • Tim Atkin '17: 94 points - 2015 vintage
  • Cederberg and Lambertsbaai Wards Terroir Awards: Top Chenin Blanc - 2015 vintage
  • NWC/Top 100 SA Wines '17: Double Gold - 2015 vintage
  • Decanter Wine World Awards '17: Silver - 2014 vintage
  • Veritas '16: Silver - 2014 vintage
  • Novare SA TWA '16 National: Top Chenin Blanc - 2014 vintage
  • Novare SA TWA '16 District: Top Chenin Blanc - 2014 vintage
  • NWC Top 100 SA Wines '16: Double Silver - 2013 vintage
  • Platter's SA Wine Guide '16: 4.5 star - 2013 vintage
  • Tim Atkin '15: 94 points - 2012 vintage
  • Decanter World Wine Awards '15: Silver - 2012 vintage
  • Top 100 SA Wines '15: Top 100 - 2012 vintage
  • Veritas '14: Silver - 2012 vintage
  • Platter's SA Wine Guide '15: 4.5 stars - 2012 vintage
  • Tim Atkin '14: 94 points - 2011 vintage
  • Robert Parker '14: 90 points - 2011 vintage
  • Platter's SA Wine Guide '14: 4.5 stars - 2011 vintage
  • Wine Spectator '13: 90 points - 2011 vintage
  • Veritas '13: Silver - 2011 vintage
  • Platter's SA Wine Guide '12: 4.5 stars - 2010 vintage
  • International Wine Review: 91 points - 2010 vintage
  • Veritas '11: Silver - 2010 vintage
  • Michelangelo Wine Awards '11: Silver - 2010 vintage
VINEYARDS & VINIFICATION

Facing: South-west
Soil types: Glenrosa and Sandstone
Age of vines: 14 years, Cederberg ward
Vineyard area: 1.2 ha
Yield per hectare: 6.0 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SN24/220 on Richter 99
Harvest date: 27 February 2015
Degree balling at harvest: Early morning hand harvested at 23.5°B
Vinification: 30 – 61 days at 12 – 13°C with selected yeast strains, barrel fermented, new fill 33%, 2nd fill 33%, 3rd fill 33% in 400l barrels, medium toast tight grain for 11 months, regular bâttonage 5% unwooded 2015 chenin, 10% viognier.
Optimum drinking time: Now to 2020

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