Stellenrust Kleine Rust White 6 X 750ml Case of 6

Variety : 

Chenin blanc 80% and Sauvignon blanc 20%

Area of Origin : 

Stellenbosch ,Western Cape

Vineyard : 

Stellenrust

Harvest Details : 

Grapes were picked at optimum ripeness around 22 degrees.

Cellar : 

Some skin contact with grapes allowed.

Cellar Treatment :

The juice partially go through a native yeast fermentation before it is inoculated with vin2000

Tasting Notes : 

The sole purpose of this wine was to produce a distinctly fruity white wine with easy accessibility and drinkability.

Alcohol : 

13%

Residual Sugar : 

7.3g p/l

pH : 

3.38

Acidity : 

6.5g p/l

Description : 

Tasting Notes The sole purpose of this white wine was to produce a distinctly fruity wine with easy accessibility and drinkability for everyday enjoyment by the larger public. On the nose, one can pick up subtle honeycomb flavours derived from a section of botrytised fruit used in the wine. It shows luscious ripe tropical fruit and some green grass on the nose carried through onto the palate with a lingering aftertaste of grapefruit and a zesty acidity. Blend Information : 80% Chenin Blanc, 20% Sauvignon Blanc Food Suggestions  : A great accompaniment to spicy chicken dishes or fresh Ceaser salads. In The Vineyard : The grapes used for this wine comes from 20 - 30 year old bushvines planted high up in the Bottelary Hills. The soil type varies between the blocks of vines from red clay stone to very sandy soils. This creates an array of different flavours within the same block of vineyards adding depth and terroir characteristics. About The Harvest  : Grapes are picked at optimum ripeness around 22° Balling. In The Cellar  : The juice was allowed some skin contact with the grapes. The juice always partially go through a native yeast fermentation, before it is inoculated with a special commercial yeast Vin2000 producing rich ripe flavours in the wine. It is fermented cold in stainless steel tanks over a period of 2 to 3 weeks at between 11° - 15° C and left on its primary fermentation leese for at least 3 months before refinement and bottling