Cocoa Hill Chenin Blanc

Vintage: 
2010
Origin: 
Western Cape
Varieties: 
Chenin Blanc
88 - Wine Enthusiast
Silver - Mundus Vini (2009)

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: 
Aromas of guava and kiwi with nuances of citrus complemented by an alluring depth, evidence of the extended lees ageing. Mostly striving for a tropical and fresh palate with a clean and crisp fruit aftertaste dominates on the palate, accompanied by the contrasting fullness and texture proving the true complexity of this variety.
Vintage Conditions: 
The 2010 vintage was by no means the easiest. The quality was excellent but we were badly affected by the winds around flowering which had a drastic effect on the earlier varieties. From January until the end of harvest great weather prevailed with almost no rain. These lower crop levels due to the winds resulted in the vines having less fruit to ripen and thereby concentrating their flavours within, which produced high quality complex fruit with lovely freshness and elegance.
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: 
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.
Alcohol: 
13.5%
Residual Sugar: 
2.5 g/L
Total Acid: 
5.8 g/L
Final pH: 
3.45
VA: 
0.35 g/L