Additional Info

• Cultivar:
  Chenin Blanc
• Origin:
  Wellington
• Harvest Date:
  February
• Yield:
  6ton/ha
• Alcohol by volume:
  13.80%
• Total Acidity:
  6.20 g/
• pH:
  3.30
• Residual Sugar:
  9.8 g/l
• Vinification:
  Grapes were harvested in three different terriors and three different occasions; this was done to ensure the maximum complexity in the final blend. 35% of the ripest component was fermented in 100% new French oak. The remaining wines were fermented in stainless steel tanks to ensure balanced, fresh, fruity flavours to complement the oaked portion. All wine components were kept on their lees for 9 months to develop the mouth feel and insure long term age ability.
• Situation Of Vineyards:
  Three different terroirs in Wellington of which one is a dryland bushvine
• Winemaker’s Comments:
  A nose of citrus and pineapple, taste of green apples and pears with warm toasty biscuit aromas to add balance good acid lends to this wines fine length and compatibility with many flavourful dishes. Roast duck and pear salad is a particular flavour, though the wine is not easily dominated by smoked pork, fish or Thai pawns.