Project Z
Chenin Blanc Skin Contact 2019
Peach, orange, lemon peel and a hint of spice on the nose. Good fruit density, with the skin-contact providing linearity, steely complexity, and an intriguing maritime salinity.
R1,380.00 / Case of 3 (R460.00 / Bottle)
R260.00
R1,380.00 / Case of 3 (R460.00 / Bottle)
R260.00
Winemaker's Notes
Peach, orange, lemon peel and a hint of spice on the nose. Good fruit density, with the skin-contact providing linearity, steely complexity, and an intriguing maritime salinity.
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The grapes were sourced from a vineyard over four decades old in the Firgrove region of Stellenbosch. Growing on clay and decomposed granite and subjected to the maritime airflow off the Atlantic Ocean at False Bay, the vineyard was selected for its ability to grow grapes offering a superior expression of the site’s unique geography.
Vinification
The skins of the Chenin Blanc grapes were not removed before fermentation and the interaction between skin and fermenting juice elevated the profile of this white wine into a new stratosphere. Fermentation in Italian clay amphorae with a 7-day period of skin-contact during the first stage of fermentation. Matured for a further 9 months in amphorae to capture the essence of this vineyard.
Peach, orange, lemon peel and a hint of spice on the nose. Good fruit density, with the skin-contact providing linearity, steely complexity, and an intriguing maritime salinity.
The grapes were sourced from a vineyard over four decades old in the Firgrove region of Stellenbosch. Growing on clay and decomposed granite and subjected to the maritime airflow off the Atlantic Ocean at False Bay, the vineyard was selected for its ability to grow grapes offering a superior expression of the site’s unique geography.
The skins of the Chenin Blanc grapes were not removed before fermentation and the interaction between skin and fermenting juice elevated the profile of this white wine into a new stratosphere. Fermentation in Italian clay amphorae with a 7-day period of skin-contact during the first stage of fermentation. Matured for a further 9 months in amphorae to capture the essence of this vineyard.
