Neethlingshof Chenin Blanc 2020

Type: White
Country: South Africa
Region: Stellenbosch
Grape Variety: 100% Chenin Blanc

Climate: The locality of Neethlingshof enables cool sea breezes from both the Indian and Atlantic oceans to penetrate the vineyards and cool down the grapes during hot summer days
Terroir: Planted in 2008, this vineyard is made up of high-quality SN24 clones and grafted onto R110, grown in decomposed granite and Table Mountain sandstone. The vines are vertically trellised on VSP systems. The south-west and north-east facing vineyards are exposed to the cooling effect of False Bay breezes which protract ripening and make for more concentrated intensity of flavours
Winemaking: The grapes were harvested in late February at between 22˚ and 24˚C balling. After crushing and clarification by floatation, the juice was inoculated with selected dry yeast and cool-fermented in temperature-controlled stainless-steel tanks at 12˚C. Following the completion of fermentation, the tanks were topped up and the wines were left on their lees before being blended and readied for bottling

Color: Brilliant, pale green
Nose: Fresh floral aroma, with noticeable hints of kiwi and melon
Palate: Fresh with mouth-filling flavours of stone fruit and pear

About the Winery:
In the heart of the Cape wine region, you will find Neethlingshof Estate, one of the oldest wine estates in South Africa. Wines have been produced here since 1692. Originally founded by a German immigrant named Willem Barend Lubbe, it now produces high-quality wines from the Western Cape. Since 2003, they have also been pursuing an active biodiversity strategy to limit the monoculture of wine.

The estate grows many different grape varieties, including well-known ones such as Cabernet Sauvignon, Merlot, Chardonnay or Chenin Blanc, but also the Pinotage, Gewürztraminer or Riesling typical of South Africa.

With their south and southwest exposure, the plants soak up plenty of sun during the day, while being cooled by cold sea air at night. The growth process is thus rather slow, which gives the grapes a ripe aroma.