Dry Chenin Blanc (<5g/l or up to 9g/l if TA <2g/l lower)

Bush vines were planted in 1983. After two days of settling, the juice was racked to a stainless-steel tank and inoculated with selected yeast strain. Halfway through fermentation it was taken to a combination of 300L and 400L first and second fill French oak barrels to complete alcoholic fermentation. Lees stirring twice per month after fermentation. No Malolactic fermentation. 12 months in 100% French oak barrels with a blonde to medium-light toasting. 77% first fill and 23% second fill.

This is a gastronomic wine and works wonderfully with plainly grilled fish or chicken to ripe creamy cheeses.