INDABA WESTERN CAPE

VINEYARDS: The grapes were sourced from select vineyard sites in Paarl and Stellenbosch, characterized by soils of Table Mountain sandstone, decomposed Dolomite granite and shale. The vines range in age from 9 to 38+ years old, and more than half are low yielding dry farmed bush vines.

VINTAGE: Due to a cool, wet spring, budding was 7-14 days later than normal on average, but consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. Harvest time was delayed by 10-14 days on average. As temperatures remained moderate throughout the rest of the season vineyards took their time to reach optimum ripeness.

VINIFICATION AND MATURATION: The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A portion (14%) was whole bunch pressed straight to 300 liter French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.

TASTING NOTES: Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easydrinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.