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Qvevri Chenin Blanc

Avondale, Qvevri Chenin Blanc 2018

R250

11 in stock

Notes

Avondale is family owned and run wine estate in Paarl, South Africa. Avondale specialise in top flight extraordinary wines approved by Mother Nature where they make natural slow wines with the utmost attention to detail and unique in character.

Tasting notes:
'40% whole-bunch pressed, 30% aged on the skins for three months, 30% aged on the skins for four months, total maturation about a year. Pale amber in colour, the nose shows some floral perfume before peach, apricot, quince and pineapple. The palate is rich and full with tangy acidity and a slight pithiness to the finish. Very tasty all round.' – Christian Eedes, Winemag.co.za, 91/100

'Pure clean fruit with unmistakable minerality and earthiness from the Qvevri on the nose. This whole bunch approach introduces an elegant grapedriven tannin structure to the wine, supporting the attractive minerality and lively natural acidity. On the palate, expect a beguiling combination of stone fruits, pear, lime and spice. Skin ferment gives the full palate; and juice ferment gives overall fruitiness. This combined with the earthiness and minerality of the Qvevri makes for a complete wine.' – Winemaker

Viticulture:
10 to 35-year-old vines, cultivated organically. The vines yielded between 4 and 8 tons per hectare.

Vinification:
The grapes were picked between 22° and 23 °B. 40% of the grapes were whole bunch pressed, juice fermented and left to age on primary lees in Qvevri. 30% were destemmend, naturally fermented and aged on skins for 3 months, pressed and went back into Qvevri to age on lees. Another 30% were whole bunch fermented and aged on stems and skins for 4 months, pressed and back into Qvevri to age on lees. All 3 components where taken out of Qvevri in Feb 2019 after approximately a year in Qvevri, blended and bottled.

Alcohol: 13%

Avondale is family owned and run wine estate in Paarl, South Africa. Avondale specialise in top flight extraordinary wines approved by Mother Nature where they make natural slow wines with the utmost attention to detail and unique in character.

Tasting notes:
'40% whole-bunch pressed, 30% aged on the skins for three months, 30% aged on the skins for four months, total maturation about a year. Pale amber in colour, the nose shows some floral perfume before peach, apricot, quince and pineapple. The palate is rich and full with tangy acidity and a slight pithiness to the finish. Very tasty all round.' – Christian Eedes, Winemag.co.za, 91/100

'Pure clean fruit with unmistakable minerality and earthiness from the Qvevri on the nose. This whole bunch approach introduces an elegant grapedriven tannin structure to the wine, supporting the attractive minerality and lively natural acidity. On the palate, expect a beguiling combination of stone fruits, pear, lime and spice. Skin ferment gives the full palate; and juice ferment gives overall fruitiness. This combined with the earthiness and minerality of the Qvevri makes for a complete wine.' – Winemaker

Viticulture:
10 to 35-year-old vines, cultivated organically. The vines yielded between 4 and 8 tons per hectare.

Vinification:
The grapes were picked between 22° and 23 °B. 40% of the grapes were whole bunch pressed, juice fermented and left to age on primary lees in Qvevri. 30% were destemmend, naturally fermented and aged on skins for 3 months, pressed and went back into Qvevri to age on lees. Another 30% were whole bunch fermented and aged on stems and skins for 4 months, pressed and back into Qvevri to age on lees. All 3 components where taken out of Qvevri in Feb 2019 after approximately a year in Qvevri, blended and bottled.

Alcohol: 13%

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CE 91

Country

ZA

Region

Paarl

Style

White

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