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THE VINEYARD AND SOIL
(77% Chenin blanc; 23% Viognier)
The gnarly old Chenin vines that this wine originates from, still remember being ploughed by our fathers's prized Clydesdale horses. Now we have matched their maturity with the vibrant youth af Viognier, to create this delicious blend.

CHENIN BLANC
Deep rich Red well drained Karoo/ Hutting soils.
The Vineyard is a gnarly 30 year old, planted by our father, Irene Martin Bruwer. producing only about 4/5 bunches per vine: 2000 liters per hectare. Flood irrigated three times during the growing season only.

VIOGNIER
The highest vineyard up on a hill, steep East facing slope, Clone V236. The soil is well drained broken Karoo shale mixed with red Hutton

WINE MAKING
The Chenin Blanc were harvested fully ripe at 24 Balling by hand , cooled down to 10 degrees Celsius , crushed, only free run juice used and innoculated with yeast to ferment. VIN 13 / NT 116 yeast co innoculation to ferment. The Viognier were harvested two weeks later and the free run juice aded to the fermenting Chenin blanc must Fermented at 16 degrees Centigrade , 6 weeks to complete fermentation Post fermentationt the wine spent 3 months on it's thick lees with low sulphur at 9 degrees Centigrade.

TASTING NOTES
Rose petals, ripe pear and apricot on nose following through with a complex rich and creamy full tropical taste on the pallet.

Alcohol
:
13.5%
Acidity
:
6.5 g/l
pH
:
3.3
Sugar
:
2.3 g/l
Free Sulphur
:
29
Total Sulphur
:
95

* * * * Platter Guide 2010