Grapes were picked at two different ripeness levels, de-stemmed,
crushed and given 2 hours soaking in the press. After pressing, the juice
settled in tank for 3 days and was inoculated with yeast. Low
fermentation temperatures of 13 degrees where maintained for the
three week fermentation period. The wine was racked and prepared
Inviting flavours of toasty biscuit aromas and pineapple on the nose.
On the palate crisp Granny Smith apples and pears add balance to
Roast duck and pear salad is a particular favourite of this Chenin
Blanc. It also have no problem standing up to the richer flavours of
Smoked pork, fish or Thai prawns.