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Winemaking techniques: Fully ripe grapes were hand harvested from 25-40year old traditional bush vine vineyards at a yield of less than 8 tons per hectare. After pressing and settling the must was inoculated and allowed to ferment over 20 days in stainless steel tanks at an average fermentation temperature of 13û centigrade. The wine was left on its lees until bottling. Vintage conditions: 2005 saw unusual growing conditions with erratic weather patterns and severe drought. On the positive side, the vines were generally disease free with small concentrated berries and fruit in good condition (after some sorting). Paarl had an early harvest with a small, good quality crop, and the Villiersdorp (Worcester) area also had a significantly smaller crop, producing good quality wines. Wine description & food pairing: Lively tropical fruit and melon aromas, with crisp, bold, sweet citrus and tropical fruit flavors backed with a refreshing acidity and minerality that is characteristic of Chenin from the best Perdeberg area vineyards. An excellent wine to go with most fish, poultry or salad dishes. Also a fabulous aperitif for a hot summer day. Serve chilled. |
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