Project Z
Chenin Blanc 2023
This is an elegant wine with delicate aromas of white flowers and lime-zest leading to a palate displaying notes of citrus, quince and fynbos cloaked in a veil of intriguing complexity, ending on a distinctive saline note.
R1,410.00 / Case of 3 (R470.00 / Bottle)
R1,410.00 / Case of 3 (R470.00 / Bottle)
Winemaker's Notes
The result is an elegant wine with delicate aromas of white flowers and lime-zest leading to a palate displaying notes of citrus, quince and fynbos cloaked in a veil of intriguing complexity, ending on a distinctive saline note.
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The grapes for this wine were sourced from two distinct Heritage Certified vineyards in Stellenbosch planted in 1977, and in Durbanville, planted in 1983. Growing on clay and decomposed granite soils and subjected to the maritime airflow off the Atlantic Ocean, these vineyards were selected for their ability to grow grapes offering a superior expression of the site’s unique geography.
Vinification
The destemmed grapes were given overnight skin-contact (12 hours) after which the settled juice was transferred to both Italian terracotta amphorae and concrete eggs for fermentation. After completion of fermentation the wine was left on the primary lees for a further 9 months, before being blended for bottling where 10% of the blend was made up of the terracotta amphora fermented portion, and the other 90% from the concrete egg. The wine captures the essence of this inimitable old vineyards in a very powerful way.
The result is an elegant wine with delicate aromas of white flowers and lime-zest leading to a palate displaying notes of citrus, quince and fynbos cloaked in a veil of intriguing complexity, ending on a distinctive saline note.
The grapes for this wine were sourced from two distinct Heritage Certified vineyards in Stellenbosch planted in 1977, and in Durbanville, planted in 1983. Growing on clay and decomposed granite soils and subjected to the maritime airflow off the Atlantic Ocean, these vineyards were selected for their ability to grow grapes offering a superior expression of the site’s unique geography.
The destemmed grapes were given overnight skin-contact (12 hours) after which the settled juice was transferred to both Italian terracotta amphorae and concrete eggs for fermentation. After completion of fermentation the wine was left on the primary lees for a further 9 months, before being blended for bottling where 10% of the blend was made up of the terracotta amphora fermented portion, and the other 90% from the concrete egg. The wine captures the essence of this inimitable old vineyards in a very powerful way.