Mentors Chenin Blanc

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This wine is a blend of two components. Both were fermented in barrel with 72% being indigenous yeast strain to enhance the texture and mouth-feel of the wine. The remainder of 28% was inoculated with a specially selected commercial yeast strain to ensure optimal cultivar derived fruit flavours. The wine was left on extended lees contact for 270 days after fermentation and stirred regularly during this period.

The run up to vintage was characterised by a good “typical” Cape winter with loads of cold unit accumulation and good rains over days that really did much to replenish the subsoil water tables and flush built up salts after the years of drought. The winter ran a little long and delayed budbreak too. Budbreak was even, if a little late and cool. Spring remained cool and saw numerous rainfall events that added disease pressure as well as compressing canopy work schedules like shoot thinning, wire lifting and leaf breaking. Cool summer conditions continued into January when vintage began later than usual. Vintage characterised by alternating hot and cool conditions with small rainfall events throughout. A season where picking decisions and ph management in the winery were important.

The complete wine volume was matured for nine months, in 500L first, second and third-fill barrels.