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Introduction Chenin Blanc

Miles Mossop, Introduction Chenin Blanc 2016

R105

59 in stock

Notes

Tasting notes:
There is a rich golden hue to the wine. The aromas are precise and true to Chenin Blanc. Ripe yellow and white stone fruit notes with underlying aromas of honeysuckle blossom and a hint of creamy lees notes. Flavours on the palate mirror the aromas on the nose. The wine is rich and full yet it finishes dry, crisp and clean with a hint of phenolics, which round the wine off perfectly. Enjoy on its own or paired with poultry and fish dishes.

Production:
The grapes originate from old un-irrigated bushvine vineyards in Stellenbosch and the Swartland regions. The grapes are hand picked at various times and ripeness to express both the fresh stone fruit characters of Chenin blanc as well as the riper yellow fruit notes whilst still retaining acidity and freshness. The fruit was whole-bunch pressed to tank for settling without enzymes overnight. The juice was racked directly to barrel the following day. The fermentation commenced with natural yeasts and took approximately three weeks to complete. The wines spent nine months in used 400L barrels on the gross lees with regular lees stirring. The wine underwent partial malolactic fermentation.

Analysis:
pH: 3.38 TA: 5.3g/l RS: 1.8 g/l Alc: 14.0%
Tasting notes:
There is a rich golden hue to the wine. The aromas are precise and true to Chenin Blanc. Ripe yellow and white stone fruit notes with underlying aromas of honeysuckle blossom and a hint of creamy lees notes. Flavours on the palate mirror the aromas on the nose. The wine is rich and full yet it finishes dry, crisp and clean with a hint of phenolics, which round the wine off perfectly. Enjoy on its own or paired with poultry and fish dishes.

Production:
The grapes originate from old un-irrigated bushvine vineyards in Stellenbosch and the Swartland regions. The grapes are hand picked at various times and ripeness to express both the fresh stone fruit characters of Chenin blanc as well as the riper yellow fruit notes whilst still retaining acidity and freshness. The fruit was whole-bunch pressed to tank for settling without enzymes overnight. The juice was racked directly to barrel the following day. The fermentation commenced with natural yeasts and took approximately three weeks to complete. The wines spent nine months in used 400L barrels on the gross lees with regular lees stirring. The wine underwent partial malolactic fermentation.

Analysis:
pH: 3.38 TA: 5.3g/l RS: 1.8 g/l Alc: 14.0%
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Country

ZA

Region

Western Cape

Style

White

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