Franschhoek Cellar - La Cotte Mill Chenin Blanc 2011

Franschhoek Cellar - La Cotte Mill Chenin Blanc 2011

Vibrant pineapple, fleshy peach, nectarine and honeysuckle aromas supported by a pure line of bright citrus and tropical fruit. Subdued at first blossoming with leesy intrigue on the palate and finishing with zesty freshness and grace.

Best served chilled at 6° C to 8° C for delicious easy drinking with or without food. Great with sushi, roast chicken, creamy pasta, veal schnitzels or fisherman's pie.

variety : Chenin Blanc [ 100% Chenin Blanc ]
winemaker : Stephan Smit
wine of origin : Coastal
analysis : alc : 13.5 % vol  rs : 5.2 g/l  pH : 3.44  ta : 6.08 g/l  
type : White  style : Dry  taste : Fruity  
pack : Bottle  closure : Screwcap  


Decanter World Wine Awards 2012 - Bronze Medal
Concours Mondial de Bruxelles 2012 - Silver Medal

ageing : Optimally intended for enjoyment in the vibrant freshness of youth, yet may be cellared for up to 3 years from vintage.

in the vineyard : Origin
Coastal Region - Franschhoek, Paarl, Perdeberg

Old mill houses were once a common feature on the landscape of the valley, and La Cotte is one of the only original mills that have survived the march of time. Just as CHENIN BLANC was traditionally considered a workhorse of the South African wine industry yet is enjoying a renaissance in reputation and style, so too was this artisanal workhouse restored in 1989 by the Franschhoek Conservation Trust in association with Franschhoek Vineyards, today known as Franschhoek Cellar.

Vines: Vineyards vary in age from 3 to 30 years
Climate: 2011 season was punctuated by a heat wave in early January with good tropical fruit character in the grapes.
Soils: The vineyards are planted on a variety of soil types for optimal performance
Trellis: Combination of trellised and bush vines.

about the harvest: Harvest: An early harvest with small yields that showed great ripeness and quality. Picked by hand in January and February at an average ripeness of 24° B.
Yield:Between 5 and 11 tons per hectare.

in the cellar : Long cool fermentations in stainless steel followed by 4 months on the lees with occasional stirring for added richness and complexity.