Name: Guinea Fowl Chenin Blanc 2022
SKU: 9576
Price: 75.00 ZAR
Availability: InStock

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Guinea Fowl Chenin Blanc 2022

R75.00

The Guinea Fowl Chenin Blanc 2022 is part of our Estate Range and carries the Saxenburg badge of quality.

Aromas

This extraordinary wine has been stored and matured under optimal conditions in our Vinotéque, for you to get the very best out of your fine wine experience.

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Categories:Guinea Fowl Collection, White Wine Tag:Guinea Fowl

Description
Additional information

Description

Tasting Notes

A wonderful medley of fruit on the nose, with apple and pear coming through initially and then opening to aromas of melon, papaya, and pineapple. The fruit carries through to the palate beautifully and is carried by an incredible mouthfeel and soft, but lingering, acidity. This wine really has incredible texture for such a young wine and possesses the tell-tale Saxenburg minerality.

Winemaker’s Comments

The 2022 vintage started off quite cool, but a few heatwaves during the ripening period threw some curveballs and kept us on our toes. Because of these warmer conditions, the wines have naturally lower acidity but enhanced mouthfeel and texture early on. This, combined with beautiful ripe fruit aromas, make the wines very appealing and drinkable from a very early stage.

Food Pairing

While this wine is made in a lighter, fresher style and thus perfect for enjoyment on its own, it has enough texture and density to pair well with an array of seafood, pasta and salad dishes.

Additional information

Vintage:	2022
Cultivar:	Chenin Blanc
Cellaring Potential:	Best enjoyed on release and for a further 3 years.
Alc:	13.73%
TA:	6.5 g/l
pH:	3.50
RS:	4.4 g/l
Appellation:	Stellenbosch
Terroir:	Both vineyards are on the typical coarse granitic soil synonymous with the Polkadraai Hills. The two blocks were picked in three different sections, with one picked much earlier to bring freshness to the final wine.
Vinification Details:	Grapes were destemmed and received skin contact for approximately 3 hours before gentle pressing. After pressing, the earlier picked component was left on the gross sediment for 72 hours for added mouthfeel and texture development. After racking the different components were moved to different combinations of stainless-steel tanks and older oak barrels. In total, 17% of the wine was fermented in older, neutral, oak barrels, while 35% of the wine was fermented naturally (without any commercial yeasts). This was done to add complexity and texture to the final wine.