Vinification
The grapes were lightly crushed and remained in contact with the skin for 2 hours before being gently pressed in a traditional basket press. Sulphur was added and natural sedimentation was allowed for 2 days before 100% barrel fermentation with natural yeasts. All wine was fermented and aged in 225L, 400L barrels and a few 700L barrels in old barrels for 10 months, with the lees removed as needed to complete fermentation. Partial malolactic fermentation. Slightly clarified with bentonite, a natural clay. Bottled without filtration on the property, manually.
Tasting Notes
Straw yellow color. On the nose, peach and apricot with hints of lemon, honey and complementary floral notes. Complex and substantial palate. Fresh, elegant and sober, but with power and length. It opens over time in the glass or decanter.
Endnotes
Region: Stellenbosch
Country: South Africa
Producer: De Trafford
Grape Variety: Chenin Blanc
Pairing: Excellent with most fish, seafood and sushi dishes.
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