VITICULTURAL PRACTICES
Name of Wine Mulderbosch Small Change Chenin Blanc 2009
Varietal Chenin Blanc
Area Stellenbosch
Soil Type Malmesbury shale, Glenrosa, Hutton
Age of vines 55 – 64 years
Trellising Bush vines and Trellis
Vine Density 3000vines/ha
Yield 6 tonnes per hectare
Irrigation Overhead and Drip
Picking date 3 March 2009
Grape Sugar 24.2 - 25
Acidity 6.19 g/l at harvest
pH at harvest 3.35
Total production 550 x 12
WINEMAKING PRACTICES
Fermentation temperature 12 - 25°C
Method
This individual new-wave Chenin was made from low-crop Stellenbosch grapes. The grapes were harvested in the early morning to ensure coolness; crushed and lightly pressed; after which the must was cold settled before being inoculated with a select yeast culture. Forty five percent of the wine was tank fermented and forty five percent underwent natural fermentation in barrel. The wine was matured for six months in Hungarian oak barrels. The wine was then slightly sweetened with ten percent Chenin Blanc Noble Late harvest, fined, sterile filtered and bottled.
Wood ageing
Forty five percent of the wine was fermented and matured for six months in new Hungarian oak. The barrels were rolled once a month while the wine was kept on the lees.
WINE DETAILS
Residual Sugar 14.54 g/l pH 3.35
Alcohol 14.12 % Total Acid 6.48 g/l
Free SO2 35 mg/l Total SO2 123 mg/l
Maturation potential Drink through 2010 - 2018
TASTING NOTES
Straw-yellow colour. A sensory assault on the nose of honeysuckle, jasmine, Galia melon, cape gooseberry (Physalis), red apple and Valencia orange peel. The palate pictures a steaming baked apple filled with raisins and cinnamon, dripping with honey and dotted with clove and Turkish apricot. A lively acid keeps the wine in check and its farewell is long and rewarding.
SUGGESTED FOOD COMBINATIONS
Serve at 12 – 15°C. Partner with tuna steak, Indian roghan josh or Bobotie – South African/Malay dish of baked savoury mince served with saffron rice.
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