1983 Swartland Chenin Blanc

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Harvesting Grapes were carefully handpicked in the early hours of the morning at an optimal ripeness of 23.5 degrees Balling. Fermentation: The grapes were de stalked, crushed and pressed and the juice was allowed to settle overnight, followed by fermentation in stainless tanks. Extended lees contact took place for three months post alcoholic fermentation, enhancing the depth and character of the wine.

Planted 1983, Swartland, Farm Rhenosterbosrug, Dry land, Bushwine decomposed granite soils, with rich organic material.

Maturation 10 percent of the wine was barrel fermented, matured and blended with the stainless-steel tank portion for added complexity and richness.