The 2017 vintage was nearly perfect - it started out cool, warmed up in the middle for great ripening, then cooled off again around harvest time. For fermentation, we chose a yeast strain developed in South Africa that was bred to produce rich, ripe styles of Chenin Blanc. Careful to keep oxygen exposure to a minus, we fermented and aged this wine in stainless steel and, as a final touch, left a hint of residual fermentation CO2 when we bottled for added freshness.
Lush and fragrant, our Chenin Blanc has notes of Fuji apple, ginger, and honeysuckle.