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Saronsberg Artspace Chenin Blanc 2016 WAS 13.50

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Cultivar: Chenin Blanc
Clones: SN255
Rootstock: Richter 110
Age: Average 10 years
Soil: Structured red soils with coarse gravel and weathered shale soils
Yield: 6,8 tons per hectare
Balling: 22 Balling
pH: 3.50
Total acid: 5.3 g/l

The grapes were handpicked in the early morning and force-cooled to 4 °C. The Chenin Blanc was pressed whole bunch and the juice settled in tanks at 5 C for 48 hours.
The clear juice was racked, separately inoculated and fermented with Vin 13 and Vin 7 yeast. The fermentation temperature was kept between 11 and 14 °C. After alcoholic fermentation the wines were racked and matured for 4 months on its fine lees, which was stirred every week to add greater richness to the palate.
The wine was cold and protein stabilised and filtered through a fine sheet filtration prior to bottling.

Alcohol: 12.66%
Total acid: 5.4 g/l
pH: 3.46
Residual sugar: 2.4 g/l
Volatile acidity: 0.34 g/l
Free sulphur: 42 mg/l
Total sulphur: 127 mg/l

The wine has a light green colour with a green tinge around the rim. The nose reveals a mélange of tropical flavours, delicate floral and herbal notes. The palate reveals a balanced wine with layered fruit complexity that lingers, ending in a fresh mineral finish.
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