Chenin Blanc Reserva

Grapes lightly crushed and allowed about 2 hours skin contact before gently pressing in a traditional basket press. Sulphur added and natural settling allowed for 2 days before. 100%-barrel fermentation with natural yeasts.

A late, but above average rainfall winter and spring ensured the soil profile was saturated contributing to a good growing season. Intermittent rain meant fungal disease pressure was quite high and we had to be on our toes with the spray programme. There were enough cold units for good even budbreak. A relatively cool growing season and ripening period meant ripening was slow and steady leading to one of the most exceptional vintages we’ve experienced. Good acidity and pHs. Harvest date: 11/2/21 - 2/3/21 @ 21 to 24,4 balling.

All the wine was fermented and matured in 400ℓ and 700ℓ casks for 22 months with lees stirred as necessary to complete fermentation. No new oak used. Partial malolactic fermentation. Lightly fined with bentonite – a natural clay. Bottled unfiltered on the property by hand.