Description
| ORIGIN |
From selected vineyards in the prime wine growing area near Stellenbosch. |
| VINIFICATION |
Wines were destemmed, crushed and pressed in a bag press. Settling happened in tank for 2 days, whereafter inoculation took place and fermentation at about 15 degrees Celsius. After fermentation, the wine was racked, sulphured and left on fine lees for 3 months. This ensures a fresh, and fruity wine. |
| TASTING-NOTES |
This Chenin Blanc shows notes of quince and pear. With a component fermented in oak barrels, underlying notes of lemon curd and baked apple make for a multi-layered wine. |
| ALCOHOL | 12.49 |
| TOTAL-ACIDITY | 5.6 |
| RESIDUAL-SUGAR | 3.0 |
| PH | 3.45 |
| TOTAL SO2 mg/l | 101 |
