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Olifantsberg Old Vine Chenin Blanc 2019

R144.00

Region: Breedekloof

Tasting note:

The nose shows hints of crisp green apples, white pear and lingering pineapple. Elegant mouthfeel and texture to compliment a coated acidity with good depth of fruit.

4 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Located on the slopes of the Olifantsberg Mountain, our vineyards thrive naturally in Breedekloof shale Renosterveld and sandstone soils. We focus on producing wines that capture our unique location, diverse soils and natural expression of our vineyards. Our vineyards produce grapes which culminate in wines with alluring purity of fruit and elegance. Our terroir defines the uniqueness of our wines. Our vineyards and winery are located on the fertile slopes of the Brandwacht Mountain Range overlooking the Breedekloof valley. The vineyards endure big diurnal temperature swings and strong winds at altitudes ranging from 250m to 450m above sea level. During winter, the mountain peaks are covered in snow, keeping the vines dormant for longer and in summer the constant winds have a cooling effect on the vines. This helps to ensure slow ripening of the grapes and in turn contributes to fresh and elegant wines. Our vineyards are located in shale Renosterveld with soils ranging from beautiful schist to slate types.
A 37-year-old single vineyard bush vine located in the Breedekloof valley. The grapes are grown on alluvial soils using sustainable practices by a passionate grower, who shares our farming philosophy. High density plantings allow for more than 7000 vines/ha..

Harvested by hand and cooled overnight. 6 different picking dates allow us to build natural complexity. The grapes are destemmed but not crushed. Whole berry pressing allows for less phenol extraction during pressing cycle. Juice is settled overnight. During racking enough fine lees is added to the clear juice to ensure enough texture in the finished wine. Natural fermentation further enhance the complexity. 70% fermented and aged in 2000-liter oak foudre, 15% in older 500-liter French oak barrels and 15% stainless steel component. Maturation for 9 months on gross lees.