2018 Chenin Blanc
Winemaking: fermented in a combination of French oak and large format Austrian oak for 10 months.
The intention for our estate Chenin Blanc was to work with the naturally high acid and distinctive flavour profile endemic to the Chenin blanc grape and amplify that via the use of large format, old oak vessels. Monthly batonage (lees stirring) for an extended ten month period helped to encourage the complexity of those fruit and spice characters to blossom, resulting in a Chenin that goes beyond the simple purity of a tank fermented wine, and moves it into a space well suited to food and further cellaring.
Sundrenched hay, Geraldton wax, lime pith, pink grapefruit, nashi pear, fennel, hints of aniseed and liquorice, white pepper, juniper berry, nougat, crushed pistachio, ripe apricot and red apple
skins. viscose and silky. This is built with ageing in mind and has all the concentration and acidity that it needs to go the distance.