Different batches of grapes are harvested in mid-February, between 22 and 24 Balling. After destemming and pressing (after settling 50% of the juice) the grapes were partly left on the skins for 24 hours. Only the purist, white free run juice is left for settling. Fermented in 2nd and 3rd fill French oak barrels and the other 50% in stainless steel tanks. After fermentation the barrels are bâtonnaged once a week. The juice from the tank brings freshness to the wine while the juice from the barrels adds to the creaminess, complexity and depth.
Rich vibrant layers, partly oaked with a complex but still flinty in style finish. Aromas of quince, white peach and apricot, tangy nectarines and fresh straw. Prominent melon, lightly toasted almonds on the palate, with well-balanced acidity and a full, round mouthfeel.
Garlic butter/cream sauce seafood
Pasta salad with fresh vegetables
The 21-year-old vines have adapted themselves well to the terroir, and developed a complex root system that is capable of extracting nutrients from the decomposed granite soils. The soil type is contributing towards mineral depth and early ripening of grapes. Planted at 200m above sea level. The vines benefit from the cooling sea breeze. The berry size is quite small and the bunches fairly loose, causing good concentration and intensity of flavour.
Cultivar: Chenin Blanc
Range: Vineyard Collection