South by South West Chenin Blanc

The harvested fruit was gently crushed and destemmed and allowed to cool on skins for 12 hours before being pressed to tank and allowed to settle and cool for 24 hours before being transferred to 2 and 3 year old French oak barriques for fermentation and maturation. The barrels were frequently stirred during ferment, and less frequently during maturation. Maturation was in barrel, on full lees for a period of 9 months before being lightly filtered and bottled. The best barrels were chosen for this wine. Pale straw in colour with a green hue. Citrus and quince aromas surround a palate that delivers flinty, minerally characters with some gentle textural charm and a crunchy acidity on the finish