A pure, seductive array of green apple, quince and grapefruit aromas jump out of the glass and into your nose. Searching beyond the fruit, you find complex layers biscuit, bread and fresh cream. On the palate, the mousse is lively and popping in your mouth, but so fine that it enhances the full, creamy texture of the wine - an effect that is only experienced in those wines that are made in the traditional method and aged for a very long time ‘en tirage’. There is a beautiful, racy acidity that frames this wine nicely and allows all of the bubbles and flavours to reside in perfect harmony, and extend out with a long elegant finish. Chenin Blanc is famous for its racy acidity and the dosage was added to provide a perfect balance between the sugar and acid, so that the overall impression is of a complex, but dry wine with intensity, balance, and delicacy. This food wine is ready to be enjoyed among friends, or for the perfect romantic occasion!
The 2014 growing season was long, dry and warm. The grapes for this wine were sourced from our famous Old Vines block of Chenin Blanc planted in 1968. During harvest the ripening grapes were sampled bi-weekly to measure flavour development and sugar content, and they were picked at the optimum point of flavour and acid balance.
100% Chenin Blanc from vines planted in 1968. Grown on the Golden Mile Bench.
These grapes were picked at fairly low sugar levels, as is desirable for a traditional method sparkling wine. The fruit was picked at cool temperatures in the early morning hours and then cooled down even further in the winery before being gently pressed, whole cluster, to a very low juice yield of 475L per tonne. A cool fermentation ensued and the wine was stabilized and filtered. Tirage bottling occurred in the spring of 2015 using DV10 yeast. The second fermentation was conducted at cool temperatures in the bottle. After 25 months maturation in the bottle, the wine was riddled, cooled, and disgorged manually by our skilled cellar staff. We added the dosage liqueur, topped the bottles and sealed them under an extra-cool looking crown cap.