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Chenin Blanc Barrel Fermented Reserve 2018
Chenin Blanc Barrel Fermented Reserve 2018
Chenin Blanc Barrel Fermented Reserve 2018
Chenin Blanc Barrel Fermented Reserve 2018
Safriel House Barrel Fermented Reserve Chenin Blanc

Chenin Blanc Barrel Fermented Reserve 2018

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Full bodied richness and depth.

  • Hand harvested from unirrigated bush vines on a single farm in one of the premier regions for Chenin Blanc.
  • Fermented and aged in French oak for 12 months. 
  • Sustainability and Integrity Certified. Fair Trade Certified.

Tasting Notes
The wine is made in a new world style: rich, complex, aromatic with fruit and structure. The careful winemaking techniques combined with the age-old traditions of Dry Land viticulture resulted in a Chenin Blanc that is true to its varietal and this illustrious region. Citrus, pear, peach and pineapple notes are evident in the aromatics of this wine. The palate boasts hints of citrus, litchi and vanilla, while the finish is crisp with a well-defined acidity. In the tradition of classic fine South African wines, this wine is ready to drink now and will continue to gain further complexity with aging for up to 5 years.
Pair with Brie, cheddar and aged Gouda. The wine will elevate salads, seafood, chicken or fish in a creamy, sweet & sour or chili sauces and Asian dishes.

Winemaking notes:
The grapes for this select wine originate from two blocks on the same farm in the Agter-Paarl appellation, one of the premier regions for Chenin Blanc. This farm was granted in 1699 and has been in the same family since 1775. The two blocks are 26 and 32 years old and planted in decomposed granite and Glenrosa soils. The vines are allowed to grow as small bush vines with no irrigation or artificial canopy and are thus in natural balance, giving a low yield of 7 tons per hectare to enhance fruit complexity. The vineyard and the cellar are certified for Sustainability & Integrity as well as Fair and Ethical Trade.

The grapes are harvested by hand and delivered to the winery in crates. The grapes are destemmed and the juice kept in contact with the skins for 3 hours. Only free run juice is used and great care is taken to ensure that the juice is clear before fermentation starts so that the pure, concentrated fruitiness of the dry land grapes is infused into the wines. Fermentation takes place in smaller French oak barrels for complexity and in tank for freshness. The wine is then batonaged once a month for three months after fermentation and aged in barrel for a further 10 months.
Technical details: ALC - 13.62% Vol; PH - 3.33; RS - 4.7 g/l; TA - 5.9 g/l

91 points - John Platter Wine Guide
90 points - Tim Atkin South Africa Special Report
Gold Medal - Sommeliers Choice Awards of America