De Trafford Chenin Blanc 2003
1 block ( Keerweder ) 31 year old vines on a 3 wire trellis on neighbouring cool, high altitude, SW slope. Deep red Hutton soil with good moisture retention. Unirrigated. Yield 5 tons / hectare.
2 blocks ( Post House ) 17 & 19 year old vines on a 7 wire trellis with moveable foliage wires. Lower slopes of the Helderberg, 8 km from the cooling influence of the sea. Gravelly Hutton and Escourt soil. Yield 9 tons / hectare. Lightly irrigated just after veraison.
The cool wet winter got the growing season off to an excellent start with even budding and the rest of the season was relatively trouble-free. The cool, dry weather leading up to the harvest meant the grapes developed concentrated, complex flavours that may take a while to develop in the bottle. Clearly one of the best harvests ever.
The grapes were picked in the cool mornings @ 22 – 24º Balling.
Harvest dates: 4 / 2 / 03 – 19 / 3 / 03
Grapes lightly crushed and allowed 3 hours skin contact before gently pressing in a traditional basket press. Sulphur and dry ice added and natural settling allowed for 2 days before
100 % barrel fermentation with natural yeasts.
All the wine was kept in 225 l casks for 8 months with lees stirred 1 – 2 times a month initially.
20% new oak used – half French, half American. Most barrels did not go through malolactic fermentation.
Bottled unfiltered on the property by hand with only a light bentonite fining.
Bottling date : 17 / 11 / 03.
An appealing pale yellow colour.
The nose shows subtle nutty, creamy oak with a complex mineral, damp hay character.
The palate is rich and full bodied with a mouthwatering thread of acidity that carries the complex fruit and oak flavours to a long aftertaste. Probably best between 2004 and 2009.
Excellent with sushi, rich fish and seafood dishes, most white meats or on its own.
ALC: 13.98% SUGAR: 2.2 TA: 6.4 pH: 3.36 VA: 0.60 SO2: 30 & 107
— Karl Westvig (@westvig) August 22, 2014