Fort Simon Chenin Blanc 2008
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Michelangelo Double Gold Winner
The Wine Making
The grapes were selected from different blocks of vineyards and handpicked in early March at an average baling of 23.5 deg. After careful destalking, the mash was allowed 12 hours of skin contact, separated and transferred to 70% stainless steel tanks and 30% French oak barrels. After fermentation, the wine the wine spent a further 3 months on the lees. It was then filtered and prepared for bottling.
Winemakers comments
A straw-green wine, invites you to the typical fruity aromas of pineapple, peach, pear, granadilla and apricot on the palate. Followed through with raisin, coconut undertones an a bed of soft woody flavours for a perfect finish, excellent for future cellaring.
Analysis
Residual sugar 4.8 g/l
Alcohol by Volume 14.1 %
Total Acidity 5.85 g/l
V.A. 0.52 g/l
PH 3.33
Michelangelo Double Gold Winner
The Wine Making
The grapes were selected from different blocks of vineyards and handpicked in early March at an average baling of 23.5 deg. After careful destalking, the mash was allowed 12 hours of skin contact, separated and transferred to 70% stainless steel tanks and 30% French oak barrels. After fermentation, the wine the wine spent a further 3 months on the lees. It was then filtered and prepared for bottling.
Winemakers comments
A straw-green wine, invites you to the typical fruity aromas of pineapple, peach, pear, granadilla and apricot on the palate. Followed through with raisin, coconut undertones an a bed of soft woody flavours for a perfect finish, excellent for future cellaring.
Analysis
Residual sugar 4.8 g/l
Alcohol by Volume 14.1 %
Total Acidity 5.85 g/l
V.A. 0.52 g/l
PH 3.33
