Dekker's Valley Chenin Blanc 2012

Platter’s South African Wine Guide: 3*
Trumps previous with bright, juicy apple, melon & quava notes. Moreish, with perky acidity

Yeast (Vasson Epernay 2) was inoculated after 48 hours of juice settlement then fermented for 14 days at an average temperature of 14 degrees C until dry. An addition of tartaric acid was made just prior to yeast inoculation to correct pH.

The wine was unwooded, made in a reductive style, remaining in tank and “lees stirred” to develop some “creaminess” to its character. Protein stabilisation of the wine was carried out using bentonite, and tartrate stabilisation was undertaken prior to bottling.

The wine was fined in tank using gelatine and careful “racking”. No filtering of the wine was undertaken except at bottling when a 5-micron and sterile filtration was used.