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Guinea Fowl White 2021

R80.00

The Saxenburg Guinea Fowl Chenin Blanc 2021 has beautiful aromas of peach, pear and melon that can be found on the nose. Following through to a palate that is wonderfully complex and textured. An almost orange rind pithiness adds interest and is beautifully offset by a crisp acidity.

Watch: Virtual Tasting Note – Guinea Fowl White 2021.


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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Description

Tasting Notes

The Saxenburg Guinea Fowl Chenin Blanc 2021 has beautiful aromas of peach, pear and melon that can be found on the nose. Following through to a palate that is wonderfully complex and textured. An almost orange rind pithiness adds interest and is beautifully offset by a crisp acidity.

 

Winemaker’s Comments 

From an incredibly tricky but rewarding vintage. The rule book was thrown out of the window and the grapes were picked purely on flavour development, as opposed to analysis. The cooler conditions throughout ripening ensured longer hang time, incredible flavour development and wonderfully high natural acidities.

 

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.

 

Watch

Virtual Tasting Note with Dirk van Zyl, Cellarmaster & Winemaker – Guinea Fowl White 2021

 

Additional information

Vintage:

2021

Cultivar:

Chenin Blanc

Cellaring Potential:

Best enjoyed on release and for a further 3 years.

Alc:

13.88%

TA:

6.5 g/l

pH:

3.34

RS:

1.9 g/l

Appellation:

Stellenbosch

Terroir:

Decomposed granite with gravel and underlying clay on a West facing slope.

Vinification Details:

Sourced from two South-West facing vineyards, overlooking False Bay and planted on decomposed granite soil. The two blocks were divided into 3 parcels – each picked on a different day and handled separately in the cellar. Of the final blend, 6% was whole bunch pressed, without settling enzymes, and naturally fermented. In total 73% was cold fermented in stainless steel tanks, while 27% was fermented in small, old oak barrels. All three components were left on their gross lees for 3 months before blending and bottling.

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