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De Trafford Chenin Blanc 2008
Stellenbosch (South Africa)
Vinexus - Infinity of Wine Duitsland : « An appealing pale yellow colour. The nose is a little closed at first, evolving... » See more...
Vinexus - Infinity of Wine Duitsland : « An appealing pale yellow colour. The nose is a little closed at first, evolving in the glass to show a honeyed botrytis character with baked apple, wet stones, damp hay and a hint of spicy oak. Needs a little air to bring out the inherent richness on the palate. Nicely structured with a balance between the botrytis richness and the racy minerality. A long clean finish. PRODUCTION: Grapes lightly crushed and allowed 3 hours skin contact (a long breakfast!) before gently pressing in a traditional basket press. Sulphur added and natural settling allowed for 2 days before 100 % barrel fermentation with natural yeasts. All the wine was kept in 225 l and a few 700 l casks for 7 to 8 months with lees stirred 1 - 2 times a month initially. Lightly fined with bentonite – a natural clay. 20% new oak used – 80% French, 20% American. No malolactic fermentation. Bottled unfiltered on the property by hand. VINTAGE CONDITIONS: Typical cold, wet winter followed by a normal growing season with enough rain and warm weather to produce good, balanced growth. As in 2007, the Chenin Blanc seemed to relish the knife - edge harvest conditions with small heatwaves alternating with wet, cold spells. Unlike 2007, we had quite a bit of botrytis, especially in the later Keerweder blocks. The grapes were picked in the cool mornings @ 21.7 – 24.5º Balling. »
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Wineandco.com| 35.10 € |  | | |
75 cl
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Boekenhoutskloof - The Chocolate Block 2007
Western Cape (South Africa)
Vinexus - Infinity of Wine Duitsland : « Fresh berry flavours and a fine white pepper ness add a spicy profile to the nose.... » See more...
Vinexus - Infinity of Wine Duitsland : « Fresh berry flavours and a fine white pepper ness add a spicy profile to the nose. This is a wine of elegance and linearity. The palate seems almost seamless with the soft approachable tannins rounding off the mouth feel. Maximum ageing potential of 8 years. WINEMAKER’S COMMENTS: The 2007 Chocolate Block is a blend of Syrah (55%)"; Grenache noir (20%); Cabernet Sauvignon (16%);" Cinsault (5%) and Viognier (4%). Although the varieties have remained the same for this wine since the initial 2002 vintage, the percentages of grapes in the blend may vary. An increase in Cabernet Sauvignon meant less Cinsault made the final assemblage for the 2007 vintage. 2007 was a bumper vintage for us. We believe this to be the best Chocolate Block to date. For the 2007 vintage no Viognier was blended as white wine to lift the perfume profile of the wine but only the skins and some stalks of the Viognier were used and fermented in partnership with a few selected batches of Syrah. The making of the Chocolate Block has been a yearly learning curve for us in our winemaking approach and in hindsight we believe that better integration of the Viognier can only be achieved with co-fermenting the Syrah and Viognier."; »
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