INDABA CHENIN BLANC 2008

VITICULTURAL PRACTICES

VARIETAL - 94% Chenin Blanc, 6% Sauvignon Blanc
APPELLATION - Western Cape
SOIL TYPE - Stone Clay, Rock Terrace
AGE OF VINES - 12-20 years
TRELLISING - 5 wire Perold
YIELD - 7-11 tons/ha
IRRIGATION - Drip
PICKING DATE - February 2008
GRAPE SUGAR - 24°B
ACIDITY - 6.4g/l
pH AT HARVEST - 3.46

WINEMAKING PRACTICES

FERMENTATION TEMPERATURE - 13°C

METHOD:
The grapes were picked in the cool early morning hours. After crushing, the juice was left in contact with the skins for 2-3 hours and was then fermented in stainless steel. The wine was aged in tank for six months surlie for an enhanced richness on the palate. A small amount of Sauvignon Blanc was blended in to impart additional zestiness and verve.

WOOD AGING: - None

WINE DETAILS
RS4.82 g/l
pH 3.38
TA6.36 g/l
ALCOHOL 13.5%

TASTING NOTES
This crisp, crowd-pleasing quaffer is packed with luscious tropical fruit, citrus, and melon flavors and a touch of honey. An ideal party wine, it pairs well with almost everything, from salads and light pasta dishes to mild cheeses, sushi, and seafood.

Wine Pairing
Indaba Chenin - soft or young cheese such as goat or brie, grilled chicken salad, light pastas
Mulderbosch Rose - shrimp peri peri, (spicy shrimp satay), grilled scallops, pulled pork sliders
Rustenberg John X Merriman - hearty pastas, grilled sausages/steak, lamb kabobs, or heartier fish like swordfish/tuna steak