Chenin Blanc MCC

Southeast Asian cuisine or pork chops with apples.

The barrel fermented portion is allowed to ferment naturally to dryness with periodic battonage of the lees throughout the ageing process of 10 months. Base wine components are then blended, bottled and refermented in bottle, followed by a minimum ageing of 18 months before disgorgement. Residual sugar of the disgorged wine is adjusted from time to time to maintain a final bottled residual sugar of between 3 and 5 g/l. This adjustment is done with a “Late Harvest” style of Chenin Blanc which is fermented and aged in French oak casks.

Chenin Blanc grapes are handpicked and harvested for freshness and acidity at between 19.5º and 20.5º Balling. Grapes are pre-cooled and then whole bunch-pressed with the juice allowed to settle naturally. Half of the wine is naturally fermented in stainless steel tank, with fermentation being stopped to retain a certain percentage of the grapes own sugar.

A hidden garden vineyard deep in the Stellenbosch Kloof, with sweeping views across False Bay to Cape Town, lies DeMorgenzon - a name derived from Dutch origin for “the morning sun.” From its hilltop manor, this prestigious and graceful family estate is home to Wendy and Hylton Appelbaum. Classical music drifts through the garden vineyards. The earth has music for those who listen. Viticulturally, DeMorgenzon has predominantly south-facing slopes create a cooler microclimate in an otherwise warm region. This allows for the production of finely poised, ethereal Chenin Blanc and Chardonnay, as well as sophisticated, highly aromatic Syrah and Cabernet Sauvignon. In keeping with their vinous philosophy, the estate is farmed regeneratively, fostering biodiversity and soil vitality to create a balanced, living ecosystem in the vineyards.