Grapes from 3 different blocks on the farm were specially selected for this fruit driven Chenin Blanc. Different winemaking techniques were used to add maximum complexity. Specific yeast strains were used to enhance the natural fruit aromas of Chenin Blanc. The components were fermented in stainless steel tanks at 12-14⁰C for 21 days to ensure maximum fruity aromas. After 2 months the components were blended and kept on the fine lees until bottling. We added 3% Semillon to give this wine extra citrus complexity.
A combination of granny smith apple, quince, melon, pineapple and nectarine aromas intrigue on the nose. The wine has an abundance of fresh crisp green apple, nectarine and pineapple flavours with a zesty lime acidity finish.