94 TA
92 VN
94 WM
Damascene Chenin Blanc Swartland
Damascene Chenin Blanc Swartland

Damascene Chenin Blanc Swartland

Swartland
Damascene Vineyards
Remainders
Size
vintage
CHF 29.90
CHF 44.00you save CHF 14.10
Price includes VAT, plus shipping In Stock
SKU: 101481 ISBN: 6009888704257
Product Description:
The opening with notes of kaffir lime leaf, oatmeal, apricot, crushed apple seed, and flint gives way to sweeter elements of peach, mango, and pineapple pulp as the wine warms in the glass. On the palate, too, this impressively structured old vine wine opens with crisp, textural green apple skin and limeade, before slowly transitioning to riper stone fruit notes. All of this is accomplished without losing the intense, pure green apple acidity that carries from start to finish.
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Produzent Damascene Vineyards
Bewertungen 94 Tim Atkin 92 Vinous 94 Winemag
Zusammensetzung Chenin Blanc 100%
Trinkempfehlung Temperatur 8° - 12° Von 2023 - 2035
Geschacksnoten Medium-bodied, Fresh & lively, Oak-aged
Vinifikation Given the size of the Swartland appellation, there is understandably quite a large range of expression when it comes to the style of Chenin Blanc. The two themes that dominate the conversation about what constitutes a Swartland Chenin Blanc are the vibrant acidity characteristic of the region, as well as the pronounced concentration and texture. The Damascene Swartland Old Vine Chenin Blanc is a blend of fruit from two sites that convey these elements with impressive clarity. The first site is located on a hilltop at the northwestern end of Paardeberg. It contributes a sense of steel and acid grip to the finished wine. The second vineyard was established a few meters lower on the northern slope of this mystical mountain and consists of old bush vines planted on decomposed granite on a clay subsoil. The fruit from these old vines contributes to the wine's intense concentration. The grapes were hand-harvested in the first week of February 2021 at 20.6 - 22.2 °C Oechsle and chilled overnight at 8 °C. In the cellar, the whole bunches were hand-sorted and pressed with a gentle Champagne cycle. No enzymes were added during pressing, and minimal sulfur was used during winemaking. The fruit from each vineyard was fermented and aged separately, and only at the final blending stage is it decided how much of each component goes into the final wine. No commercial yeasts were added during fermentation, as only indigenous yeasts were used. After approximately 30% of the fermentation, the must was transferred to oval Austrian 1000-liter barrels, where it matured for 11 months. To preserve the truly outstanding natural acidity, we avoided malolactic conversion, as this would only serve to obscure the brightness. We also refrained from bâtonnage.
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Artikel Nr. 101481