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

Winemaking: Grapes were handpicked very early in the morning allowing the fruit to maintain their natural flavour. Skin contact was given for 6 hours before being crushed. Only the free run juice was used and then allowed to settle. Natural fermentation took place in stainless steel until about 13°C Balling, before being inoculated with a cultivated yeast strain. The wine was left on the lees for about 6 weeks before being racked. A small portion (15%) of the wine was matured in older French oak 300-liter barrels for 4 months. Tasting Profile: The aroma of this wine is characterized by yellow peach, ripe pear and apricot, while the palate delights in juicy tropical fruit, accentuated by gentle hints of lime. This wine exhibits a mineral essence and maintains a refreshing, lingering finish.

Exceptional with shellfish, vegetarian dishes containing aubergine, leeks and peppers, salads with a light vinaigrette, oysters, asparagus with hollandaise and goat’s milk cheese.