This year we experimented with a bit more time on skins. This has given the midpalate a bit more texture and palate weight even though the alcohol has remained low. Normal house style keeping it simple; crush, destalk and allowing it to naturally ferment in open fermenters.

Once fermentation starts, we punch down twice a day to keep the ferment homogenous. After fermentation, we seal the bins and allow post maceration for as long as we can sleep comfortably without wondering what’s happening inside the bins. This vintage took 24 days on skins before our nerves broke, but we left 2 bins for 30 days extended skin contact to see if this would give us more texture. We pressed directly to barrel with as much sediment as possible. This allows the wine to fill out and add texture with our regular batonnaging.

This year is showing more fruit; peach, pears and melons. This wine remains a multi-dimensional experience, continually revealing different nuances and flavours. The palate is bold and weighty, even though the wine’s alcohol is below 12% like previous years. Our Chenin still remains a very thought-provoking wine.

“This vintage is a masterclass in texture and complexity. With 30% of the grapes undergoing extended skin contact for up to 30 days and fermentation in open-top fermenters, the wines is as thought provoking as some of Niels’s comments. Aromas of honeyed almonds, fresh ginger, lemon leaf and melon follows through to a textured and densely flavoured wine with mouthwatering acidity.” – Corlien’s notes

ANALYSIS: Alc 11.39% | pH 3.45 |TA 5.9 g/l | RS 2.2 g/l