The fruit for this Chenin Blanc is hand harvested off a number of low yielding blocks on Leeuwenkuil farm. Some fruit comes from irrigated blocks while other fruit comes from dry farmed blocks. Vineyards range from 20 to years of age. This wine was fermented in stainless steel tanks at 60 degrees F until about 10 balling, then cooled down to 45 degrees F, where it continued to slowly ferment for a further 2 months, building glycerol in the wine. There is a small portion of Chenin that gets barrel fermented as well and then used as a blending component in this wine – as needed – for texture. This wine is bottled fairly young, after being tank stabilized. Focus is on creating length and palate
texture, with racy acidity.