Description
Alc. 13% – RS 2.4 g/l – pH 3.38 – TA 5.6 g/l
Our Chenin Blanc is sourced from the Schist soils of the Kasteelberg. Grapes are whole-bunch pressed and fermented in foudre with indigenous yeasts. Malolactic fermentation occurs and the wine is left on the lees for 10 months before bottling.
Apricot, yellow apple and honeycomb on the nose with a well-rounded mouthfeel and vibrant acidity contributes to the complexity of this wine with a long, lingering finish.
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