This Chenin Blanc is harvested from a farm which borders the area of “Agter Paarl” in Wellington, from dry farmed bush vines that are 14 to 16 years old. It is entirely Clone 220 from the Loire Valley and is grown in slate soils. Yields are around 6 ton/acre. Mary Lou makes the wine in the town of Riebeek Wes, at a friend’s cellar, since they have spare cooling tanks etc. After harvest, juice is pressed off skins immediately and fermented in closed steel tanks. Pretty simple, non-interventionist approach. Chenin from this area is blessed with mouthfeel and good acid retention, so no need for much work in the cellar. Filtered and bottled within 6 months of harvest, with a tiny sulfur adjustment. 6000 bottles made.