Seriously Cool Chenin Blanc 2024

Waterkloof, teknisk ark/fact sheet (waterkloofwines.co.za – linket fra waterkloofwines.co.za, hentet 2026-10-18): 2024 Waterkloof Seriously Cool Chenin Blanc; druer: Chenin Blanc; alkohol 13%. Producentens noter (engelsk): Fact sheet: IT’S REALLY ALL ABOUT THE VINEYARDS Chenin Blanc grapes can be used to produce many different wine styles because they readily take on different characteristics depending on where they are grown; how they are aged, and how they are used. The varietal has always been seen as the “workhorse” of the South African wine industry, contributing acidity to bigger bulk blends. Because of this past, we are now fortunate to have older and well-established bush vines that produce naturally low yields and thus have a huge influence on grape quality. The Seriously Cool Chenin Blanc is produced from different bush vine blocks on farms we manage on the Schapenberg and range from 10 to 20 years in age. The vineyards are close to the ocean, which ensure a long growing season and allow for ripe fruit with good concentration and balanced acidity. Our soils are of sandstone origin with medium-sized stones, which help with drainage and good moisture retention, whilst the components coming from the bottom of our farm is rooted in sandy soils. The blocks all have a low production of approximately 4 t/ha. A GENTLE HAND The winemaking philosophy for all our premium white wines from Waterkloof is the same. We follow a traditional, minimalistic approach which means that we interfere as little as possible with the winemaking process. It allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed in our modern basket press, to extract the juice in the gentlest way. The juice is then allowed to settle for 12 hours after which it is racked from the settling tank into concrete eggs and also older 600 liter barrels. We do not inoculate the juice with commercially cultivated yeast, but allow the wild yeast prevailing in the vineyard to ferment the juice. We also do not add acid or any enzymes during the process. The natural fermentation process took approximately 5 months to complete after which we left the wine in the barrels and eggs to develop further complexity. Only a light filtration was used prior to bottling. AND A FEW PRAYERS TO MOTHER NATURE: THE 2023/2024 GROWING SEASON We were happy with excellent Winter conditions during 2023 season -receiving over 1000 mm of rain in 2023 but also saw extreme flooding during this period. […]