Dtk 1985 Old Vine Mixed Case

The grapes selected for this style of Chenin Blanc are handpicked in the early morning hours from a single vineyard in the heart of the Breedekloof valley. After crushing and de-stemming, the juice is left on the skins for 8 hours. It is then settled followed by the clear juice being racked into new oak barrels and amphora vessels for fermentation.

Grapes are from alluvial soil with high loam content and moderate Mediterranean climate. The 35 year-old vineyard is 4ha in area and yields 12 ton grapes per hectare. Based on soil moisture levels, as measured by neutron hydrometers in the vineyards, controlled irrigation is applied. Careful canopy management ensures that grapes and leaves are exposed to direct sunlight. This leads to quality grapes filled with intense fruit flavours.

The juice is left on the thick lees for 6 months with further maturation on the fine lees for 2 months. Batonage plays a crucial role in the complexity of this wine

Grapes are hand-picked at optimum ripeness between 22.5– 3.5° Balling, depending on the temperature and soil conditions of the specific season. Once the grapes have been picked, they are transported to the cellar in layers of dry ice to protect the juice from contact with oxygen. After crushing and de-stemming the juice is kept on the skins for 24 hours to allow maximum flavour extraction. Free-run juice is then kept at minus 4 degrees Celsius to freeze-out excess water and boost flavours. Fermentation occurs in a combination of new French-oak barrels and stainless tanks.

The vines from single vineyard Block no.20 Sauvignon Blanc (2.8 ha) are grown in a combination of slighty rocky, sandy and clay soil with an average ability to retain moisture. Neutron hydrometers measure the moisture levels and according to their readings, controlled irrigation is applied. The vines are stressed as needed to control the size of the berries and the vigorousness of the canopy. Active management of the leaf canopies protect the bunches from direct sunlight, allowing the winemaker to receive the best possible full flavoured grapes.

100 Days of maturation on the fermentation lees in barrel lead to further flavour development. Wine undergoes protein- and cold stabilization before bottling.