Cocoa Hill Chenin Blanc

Chenin Blanc

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: 
Being a truly versatile variety and lending itself very well to many different styles, we have aimed at making a fresh and primary fruit driven approach. Flavours of white peach, pear and golden delicious apples dominate the nose. The palate is vibrant with a soft acidity, leaving one with a concentrated aftertaste.
Vintage Conditions: 
2016 was an excellent vintage for many producers in the Western Cape. February and early March were warm and dry, and we were able to harvest very healthy grapes. All around, it was a great year for Chenin Blanc.
Fermentation and Ageing: 
This wine is made with Chenin Blanc grapes from the Stellenbosch and Voor Paardeberg regions, from many different microclimates in order to obtain various characteristics and flavour profiles. Each batch was individually fermented in stainless steel tanks for approximately 14 days. Flavour and style specific yeast were used to obtain the desired fruit and aroma characteristics. After fermentation, the wine was left on the full lees four months. Battonage was performed weekly to improve the fullness and texture of the wine.
Food Pairing: 
Being a fresh wine with vibrant fruit it will pair well with fresh garden and chicken salads, lighter pasta dishes and grilled seafood, such as line fish and will certainly accompany calamari and scallops well.
Residual Sugar: 
4 g/L
Total Acid: 
5.6 g/L
Final pH: 
0.4 g/L