SOUTH AFRICA


de Trafford Chenin Blanc
2011 Chenin Blanc

Viticulture

Vineyard: 2 blocks in Keerweder, 2 blocks from Post House & 1 block from Bredell vineyard.
Soil Type: Keerveder Deep red Hutton soil with good moisture retention, Post House Gravelly Hutton and Escourt & Sandy, gravelly Escourt soil from Bredell.
Vine Age: 39, 25 to 27 years old.
Irrigation: Drip Method
Harvest Date: 1st to 28th of February.
Yield: 3, 6 & 8 Tons/ hectare.

Vinification:

VINTAGE CONDITIONS
With a late 2010 winter, a little below average rainfall, but the cold enough month of May allowed an even bud-break in spring. The growing season was cool with some regular rainfall, which made up for the drier winter. Flowering was good and although December was very windy (most windy in 42 years), there was no damage and a normal healthy crop of very good quality. The harvest period was very hot and dry, but all the grapes made it to the cellar in the cool mornings at optimum ripeness – @ 21.8°B to 25.1°Balling.
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 and a few 700 liters casks for 9 months with lees stirred 1 – 2 times a month initially. Lightly fined with bentonite – a natural clay.
16% new French oak used. No malolactic fermentation.
Bottled unfiltered on the property by hand.

Tasting Notes:

Color: Attractive pale yellow colour.
Nose: Fresh dusty cut grass on the nose at first with ripe melon, lemon, honey, butter and roasted almonds emerging.
Palate: Less concentrated than 2010, with freshness, elegance and complexity showing already. A lively, but rather closed palate shortly after bottling with dusty apricots, nuts, lemon and honey showing on a moderately rich mid-palate and a long dry, nutty finish
Other: Excellent with rich fish, seafood and sushi.
Drink end 2012 to 2018.

Chemical Analysis:

Alc (%): 14.18
RS (g/l): 2.7
TA (g/l): 5.2
pH: 3.62
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