Chenin Blanc Skin Macerated

A great wine to enjoy with food. Delicious with seared tuna, creamed goats cheese on toast or roast chicken.

Ideal winter conditions with sufficient rain and cold units up until the end of August 2021. Excellent budbreak about 7 days later than usual resulting in nice even growth. Early spring was cool and dry and then became cooler and wetter with 123mm in October. This provided vigorous canopies and high fungal disease pressure which was well managed by our growers. A very hot and dry January was quite a shock to many vineyards, but our old Chenin vines in deep soils managed this period well. February was cooler with a little relieving rain. Slightly higher yields, but all in good balance and picked in perfect condition. Harvest date: 10/2/22 - 22/2/22 @ 20,6 to 24,2 balling

Barrel maturation in 400L French oak for 10 months. Bottled unfiltered by hand on the property.

Picked at normal optimum ripeness and slightly later than our barrel fermented Chenin Blanc. Destemmed and crushed, open top fermented with regular punch downs for 1 week. All-natural yeast fermented and nothing other than a little SO2 added. The tank was pressed just before the end of fermentation so that it could finish fermenting and go through malolactic fermentation in barrel.

A small family winery at the end of the Upper Blaauwklippen Road in the mountains above Stellenbosch South Africa. Established in 1992 by architect David Trafford & artist wife Rita with the focus on high end red wines of great intensity & longevity using minimal intervention production methods.