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Kleine Zalze Cellar Selection Bush Vines Chenin Blanc
Kleine Zalze Cellar Selection Bush Vines Chenin Blanc

Country of Origin: South Africa

Region: Stellenbosch

Grape Varieties: Chenin Blanc

Alcohol by Volume: 14%

Food Matches: Fish/Shellfish, Try with Roast Pork with apple sauce.

Special Features: Award Winner

2011 Vintage: Decanter World Wine Awards 2012 – Bronze

Price: £7.95
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Tasting Note: Strong citrus and guava aromas on the nose with ripe pineapple and peach flavours that follows through on the palate along with crisp pear. These are complemented by a long, clean, crisp aftertaste making this a remarkably concentrated yet fresh and fruity style of Chenin Blanc which will develop with bottle ageing.

Producer Details: Kleine Zalze is a family owned winery situated in the heart of the Cape Winelands. Winemaking has taken place there on a small scale since 1695 but it was in 1996, when Kobus Basson and his family purchased the property, that the modern Kleine Zalze was born. In 1996 the estate's soils were scientifically mapped, evaluated and replanted according to the specific terroir characteristics and potential. Continuous investment over the last 15 years has seen the winery evolve into one of the most awarded in Stellenbosch.

In The Vineyard: The grapes were harvested from 70% southwest facing, low yield-bearing bush vines from the Helderberg region and 30% from southwest sloping Coastal vineyards. Only one suckering early on was given to the selected blocks and the canopy left to protect the grapes against direct sunlight. We harvested the block twice during the ripening season to ensure grapes with typical fresh varietal character, 5% was affected by botrytis which will help with concentration and mouth-feel. Deep red shale - skalie in Afrikaans - soils with superb water retention led to good root development, providing optimal moisture supply to the vines during the summer ripening period.

In The Winery: The grapes were harvested separately at sugar levels of 22 and 23° B early in the morning and immediately cooled down to 12 degC. Extended skin contact on both blending components followed and after a settling period, the wine was cold fermented and left on the lees for four months. A portion of the rich and riper, slightly botrytis Stellenbosch style was blended with the zestier Coastal wine.

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