Cocoa Hill Chenin Blanc

Chenin Blanc
Gold Michelangelo International Wine Awards
Bronze Veritas

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: 
We had a very cold winter followed by heavy rain through the Spring. This allowed the vines to enter a full dormancy, and the rain boosted the health of the vines in the growing season. The summer was relatively cooler than normal, which allowed a long hang time for the grapes. We had intense fruit concentration and reached optimal ripeness at low sugar levels, resulting in balanced wines with lower alcohol.
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.
Residual Sugar: 
1.52 g/L
Total Acid: 
5.3 g/L
Final pH: 
0.35 g/L