2009 | Cocoa Hill Chenin Blanc
Mundus Vini Silver, Platter 3*
"In a time of seafaring and spice, pirates played in Table Bay…
Among them was Long Ben - as fierce as he was tall,
he looted and pillaged and scavenged from all.
Ben fast became known for being up to no good,
and so fled from the seas and gave up his loot.
He planted some vines, as was the way,
and peered out towards the ocean almost every day.
Long Ben would have gazed longingly at the vista of Table Bay
from where our vines grow today, on Cocoa Hill."
The Cocoa Hill Chenin Blanc is a delectably chic version of what used to be South Africa's Cinderella variety. The vines grow in the decomposed red granite soils of Cocoa Hill – a hilltop in the folds of the Stellenbosch Mountain, supremely positioned in prime South African terroir.
Tasting Notes
Fresh flavours of pineapple, ripe loquat and peach, nuances of citrus with an alluring warmth and richness evidence of the lees ageing dominate the wine. A long, clean and crisp tropical fruit aftertaste dominates on the palate accompanied by the contrasting fullness and texture proving the true complexity of this variety.
Vintage Conditions
The 2009 vintage was hailed as one of the best vintages since 2003. Moderately warm climatic conditions prevailed throughout the growing seasons with relatively little rain, which resulted in very even vine growth. These characteristics are very desirable for top quality fruit production. Crop levels were however slightly lower than previous years, but as is often the case it can lead to more intense fruit expression.
Fermentation and Ageing
Comprising of 100% Chenin blanc from the Stellenbosch region, sourced from many different microclimate areas in order to obtain various characteristics and flavour profiles. Each batch received a light press as to only extract the highest quality juice after which they were individually fermented at cold temperatures (14°C) in stainless steel tanks for approximately 10 days. Flavour and style specific yeast were selected as to obtain the desired fruit and aroma characteristics. Post fermentation, they remained on the full lees with battonage (lees stirring) performed weekly for a further two months thereby gaining the very beneficial characteristics of fullness and texture into the wine.
Food Pairing
Enjoy along with most rich seafood dishes, light style chicken dishes, salads and even mild Thai curry dishes.
Analysis
Alcohol : 13.5 %
Residual Sugar : 3.5 g/L
Total Acid : 6 g/L
Final pH : 3.4
VA : 0.3 g/L
Documents
 download 2009 Tasting Notes
(211.62 kb)
download 2008 Tasting Notes
(96.96 kb)
download 2007 Tasting Note
(77.48 kb)
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