Museum Release Chenin Blanc 2009
Made in 2009 by Bob Cartwright, we wanted this museum release Chenin Blanc to be suitable for extended ageing. Carefully hand-picked and sorted, the grapes went through natural fermentation in large format, old oak vessels. Regular batonnage over many months helped encourage the complex fruit and spice characteristics, and resulted in a wine that even in its youth went beyond the simple purity of a tank fermented wine.
12 years later, this wine is suitable for further cellaring, but also drinking beautifully now. The nose is still extremely fresh with notes of crisp apples and sweet hay. Showcasing Chenin Blanc’s naturally high acid profile, the palate is complex and textured, with green apples, coriander spice and marzipan. The acid structure is elegant and mouth-watering, leading into a lingering finish.
GOLD - Australian Chenin Blanc Challenge 2021 - this brings together the best Australian Chenin Blanc to celebrate, improve and encourage the quality and diversity of Chenin Blanc wines.