In the cellar:

Again, careful attention to each grape entering the cellar was necessary before harvesting by section harvest. Although warmer than normal temperatures occurred during harvest, hanging time was in line with other vintages on these old bush vines. Botrytis development also took some time, but finally occurred after mid-March drizzle.

Grapes are harvested between 22 and 24 balling and the juice is allowed to settle without enzymes for several days. The juice is then drawn off into special selection vats and allowed to ferment naturally. Fermentation took just under 8 months to finish and the wine was kept on the fermentation lees for a further 1 month.

Vineyards: 54-year-old bush vines from Bottelary property planted in ironstone

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

Food pairing:

This Chenin will complement a range of dishes: from orange-infused duck confit to lemon-infused Norwegian salmon on a bed of creamed spinach and mashed potatoes.