VITICULTURE: The grapes for this wine came from a 11 year old Chenin Blanc block
planted in rich well drained Swartland/Glenrosa soil types.
WINEMAKING: Chenin Blanc grapes are harvested at low early morning temperatures
and brought directly to the cellar. At the cellar the grapes are
destemmed and crushed and skin contact is allowed for a few hours.
The grapes are then pressed for juice extraction, and the free run juice
kept separate. The Chenin Blanc juice is allowed to settle for two days
before the clear juice is racked and inoculated with a yeast culture to
Fermentation takes place at 13°C for approximately 14 days. After
fermentation, the wine is allowed to undergo prolonged lees contact to
ensure fullness and complexity on the palate. The high residual sugar
is attained by using natural concentrated grape juice.
TASTING: Crisp and clean natural sweet wine with a distinct pineapple bouquet
and a perfect fruit/acid balance.