After 12 hours of skin contact, the grapes are gently pressed and undergo three weeks of cold fermentation in stainless steel. The wine is then racked off the primary lees and aged on fine lees for four months, with 10% of the Chenin Blanc matured in Nomblot cement eggs and terracotta amphorae. Pale yellow in the glass, this dry, crisp, medium-bodied white opens with inviting aromas of white peach, ripe pineapple, and hints of lemon curd. The palate is silky and layered, showcasing pure, expressive fruit balanced by a vibrant streak of acidity that brings freshness and precision. Bright and harmonious, it is an ideal summer wine, pairing beautifully with seafood, roast chicken with thyme, seasonal salads, quiches, and gravadlax.
Winery: Babylonstoren
Region: Western Cape
Varietal(s): Chenin Blanc
Alcohol: 13.5%
