The Dryland Collection Barrel Fermented Chenin Blanc

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The grapes were de-stemmed, whereafter skin contact followed for two hours. Great care was taken to ensure clear, free-run juice is extracted before fermentation, as it infuses the pure, concentrated fruitiness of the dry land grapes into the wine. Made in a rich and ripe wooded style, this Chenin Blanc was fermented and matured in 550-litre French oak barrels, of which 80% older barrels are two to six years old, and the remaining 20% are new French oak barrels.

Harvested by hand, the grapes used for this exceptional wine are from a certified old vine, 36 years of age, situated in the Paarl area. The soils consists mainly of decomposed granite, ensuring the wine's natural acidity and aging potential. This vineyard block has no irrigation as it primarily relies on winter rainfall. Harvesting took place on a cool, early morning in mid-February between 23 and 24° Balling.

The wine spent ten months in the barrels and was aged a further six months in the bottle. The wine was kept on the lees until bottling, with no lees stirring. No malolactic fermentation took place to keep the natural Chenin Blanc acidity.