Damascene Chenin Blanc Stellenbosch
Damascene Chenin Blanc Stellenbosch
Damascene Chenin Blanc Stellenbosch
Damascene Chenin Blanc Stellenbosch

Damascene Chenin Blanc Stellenbosch

Stellenbosch
Damascene Vineyards
Size
vintage
CHF 34.90
CHF 44.00you save CHF 9.10
Price includes VAT, plus shipping In Stock
SKU: 106449 ISBN: 6009888704424
Product Description:
On the nose, this wine is present and open with yellow plums, nectarines, peach skin, and hints of red berries. It is very complex and becomes increasingly mineral with aeration. On the palate, it is very well-balanced, with a bit more viscosity and yeast expression, lightly spiced, and with a lively, salty finish. It is a sense of completeness. Outstanding.
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Produzent Damascene Vineyards
Geschacksnoten Full-bodied & powerful, Matured & complex, Fruity
Vinifikation South African Chenin Blanc can be expressed in so many ways that in some sense, a blend is the only way to meet them all. The Damascene Stellenbosch Old Vine Chenin Blanc is a blend of grapes from three sites in the Bottelary area: Sonop, Houmoed, and Mooiplaas. All three sites are on hills. The Sonop block was planted in 1982 on a shale slope on the northeastern end of the mountain range. It contributes to the minerality, austerity, and acid-driven grip of the finished wine. Houmoed’s extremely steep west-facing slope is planted with old bush vines in the Greywacke soils. These old vines (planted in 1972) contribute to the intense concentration of the component. Finally, we farm a block right at the very top of Mooiplaas, overlooking False Bay and Table Bay. This vineyard was planted in 1980 on a granite koppie, strewn with boulders. The cool, west-facing slope provides vibrancy and freshness to the finished wine. Grapes were hand-harvested from February 5 to March 4, 2021, at 21.8 - 22.8 °C Oechsle and chilled overnight at 8 °C. In the cellar, whole grapes were sorted and pressed with a gentle Champagne cycle. No enzymes were added at pressing, and low sulfurs were used throughout vinification. The fruit from the individual vineyards was fermented and aged separately, and it is only at final blending that a decision is made as to how much of each component goes into the final wine. A small portion of the fruit was fermented on skins to add grip and complexity. The rest of the grapes were pressed, and the juice was allowed to settle overnight. No commercial yeasts were added during fermentation, as only indigenous yeasts were used in the making of our wines. After approximately 30% of fermentation, the must was racked into 1000L oval Austrian oak foudres, where it matured for 11 months. This wine has truly outstanding natural acidity, so we avoided malolactic conversion as it would only serve to mask this brilliance. We also avoided bâtonnage (for the same reason).
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Artikel Nr. 106449