Villiera Wine (Stellenbosch)
Chenin Blanc 2023
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 100% Chenin Blanc |
| Aging | The blend remained 'sur lie' for 2 months before stabilisation and bottling. |
| Year | 2023 |
| Product name | Chenin Blanc 2023 |
| Perfume | On the nose, the wine is rich in fruit with a hint of wood spice, including pineapple, guava and citrus. |
| Taste | The palate is rich with a hint of freshness. It is well balanced with a long finish. |
| Region | South Africa |
| Country | South Africa |
Description
A still white wine from South Africa, 13% ABV, 100% Chenin Blanc, produced by Villiera Wine (Stellenbosch). Vintage 2023. A Chenin Blanc that expresses the grape variety's versatility with a rich fruit profile, including pineapple, guava, and citrus, with a hint of oak spice. After crushing and destemming, the grapes are left in contact with the skins for approximately four hours before being gently pressed. 50% of the wine was fermented in oak, but removed immediately after fermentation. Aged "sur lie" for two months. On the palate, it is rich with a note of freshness, well-balanced with a long finish.
Details
Perfume
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
Cathy Brewer (née Grier) later joined the family team to head up the sales, marketing and export divisions. The introduction of hi-tech cellar facilities for the production of still wines as well as Cap Classique combined with a unique wine business philosophy has seen Villiera developing into one of the largest private wineries in the country. Read more
| Name | Villiera Wines Chenin Blanc 2023 |
|---|---|
| Type | White still |
| Denomination | N/A |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chenin Blanc |
| Country | South Africa |
| Region | South Africa |
| Vendor | Villiera Wine (Stellenbosch) |
| Harvest | Most of the grapes are hand-picked in mid-season at optimal ripeness. |
| Wine making | After crushing and destemming, they are left in contact with the skins for about 4 hours before soft pressing. The part harvested first was pressed whole cluster. After overnight decanting, the clear juice is spontaneously cold-fermented. 50% of the wine was fermented in oak, but was removed immediately after fermentation. |
| Aging | The blend remained 'sur lie' for 2 months before stabilisation and bottling. |
| Total acidity | 6.1 gr/L |
| PH | 3.38 |
| Residual sugar | 3.0 gr/L |
| Allergens | Contains sulphites |