Certified organic, this naturally fermented Chenin boasts mineral like notes, hints of peach, pineapple and stone white fruit, with an understated hint of oak. On the palate a gentle minerality is accompanied by a well-balanced acidity.
Grapes were whole bunch pressed and the wine was made in a very natural way with no commercial yeast, enzymes or fining agents being used. Fermentation lasted 10-14 days with regular battonage before racking. The wine was aged for 12 months in 90% seasoned French and Hungarian oak barrels and 10% in concrete eggs.
Stellenbosch Winemaker – Jasper Raats & Hendrien de Munck Alc: 13.88% ; RS: 4.5 g/l ; TA: 5.9 g/l ; pH: 3.27
Awards Platter 4 stars, 92 Tim Atkin
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