Monk Stone Chenin Blanc

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The grapes were hand-picked in several vineyard passes and chilled before pressing. De-stemming, crushing and light pressing then took place followed by overnight settling of the juice. A portion of the grapes was whole-bunch pressed to help preserve the acidity. This complex, finely-crafted Chenin Blanc was matured in neutral French oak barrels. The wine was on its lees for 9 months and given regular stirrings. After settling naturally, the wine was carefully racked and then given a light fining and bottled with no filtration.

The dry, warm mid-summer meant that we had low disease pressure and we went into veraison with the vines in excellent condition. The grapes had even ripening and good yields with excellent aromas and acidity.