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Kleine Zalze Vineyard Selection Barrel Fermented Chenin Blanc 2020

Kleine Zalze Vineyard Selection Barrel Fermented Chenin Blanc 2020

Tight with flavours of melon, peach, guava and a hint of minerality. Masterly oaked with a lively crisp finish. This wine can be enjoyed now, but with careful cellaring it should age gracefully over the next 10 years.


variety : Chenin Blanc [ 100% Chenin Blanc ]
winemaker : RJ Botha
wine of origin : Stellenbosch
analysis : alc : 13.5 % vol  rs : 6.1 g/l  pH : 3.22  ta : 6.8 g/l  
type : White  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

Vintage 2019
2021 Platter's Report - 5 Stars

Vintage 2018

2017 SAWi Awards - Grand Gold
2019 Old Mutual Trophy Wine Show - Silver
2019 Best Value award - 91/100
2019 Veritas Wine Awards - Bronze

ageing : This wine can be enjoyed now, but with careful cellaring it should age gracefully over the next 10 years.

in the vineyard : The grapes for this wine comes from selected vineyards in Stellenbosch and Paarl.
Owing to the nature of bush vines, careful canopy management was exercised so that no bunches were exposed to excessive sunlight and an even ripening of the grapes. For a change we had a normal winter in 2019. Cold and very wet with some snow to fill the dams. Summer started with a bang with early bud break and a very early start to the harvest season. Most of the Chenin’s were harvested about 10 days earlier than 2019. We had a very moderate but dry summer, exactly what we want for quality wine production.

about the harvest: The grapes were handpicked early in the morning.
The average yield of these wonderful old vineyard was 6t/ha.

in the cellar : The grapes were handpicked early in the morning and immediately crushed into holding tanks. We gave extended (24hours) skin contact to extract all the Chenin flavours to ensure good structure in the final wine. Only the free run juice was used and settled for 1 day before inoculation with selected yeast strains. The juice was racked into barrels and Amphora (for the first time) for fermentation. No new barrels were used to ensure that unique characters of the specific terroirs were preserved in the wine. After fermentation the wine was aged on the primary lees for another 7 months before being racked out and prepared for bottling.