Barrel Fermented 58 Chenin Blanc

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Again careful attention to every grape coming into the cellar was necessary in the challenging 2022 vintage. Even though warmer temperatures than normal occurred during the harvest, hanging time was longer than other vintages. Botrytis development also took some time but did eventually occur after mid March drizzles. Grapes are harvested between 22 and 24 balling and the juice allowed to settle without enzymes over several days. The juice is then drawn off into a special selection of barrels and allowed to ferment naturally. Fermentation took just under 8 months to finish and the wine was kept on the fermentation lees for an additional 1 month.

58 year old bush vines from Bottelary property planted in ironstone. “We are just custodians of old vines. They know how best to express their fruit in that particular vintage and we just have to shepherd that into bottle,” Tertius Boshoff.

Time spent on lees in barrel: 9 months in oak: 90% French and 10% Hungarian oak.