Amani Chenin Blanc 2001
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Technical Analysis
Winemaker
: Mark Makepeace
Main Variety : Chenin Blanc
Alcohol : 14.0 %vol
pH : 3.30
RS : 4.5 g/l
Total Acid : 5.8 g/l
Free SO2 : 43 mg/l
Appellation : Coastal
Characteristics
Type : White


Accolades
SA WINE Trophy Show 2002 - Bronze Medal
WINE Magazine July 2002 - 3 Stars
WINE Magazine February 2003 - 3 Stars
Platter Wine Guide 2004 - 3 Stars
Tasting Notes
The wine is clear and pale straw in colour. On the nose one finds a broad spectrum of tropical fruits, especially pineapple. The wine is medium bodied. The palate is characterised by a fresh bouquet of flavours, for example granadilla, peach and apricots. The gentle oak maturation allows for a subtle finish.
Blend Information
86% Chenin Blanc, 14% Sauvignon Blanc
Food Suggestions
Thai garlic pork, sushi, barbecued chicken or ribs.
In The Vineyard
Soil type: Klapmuts and Fernwood
About The Harvest
Hand picked on 16 February 2001 at 23º Balling from 26 year old vines.
Yield : 8 tons/ha.
Fruit was stringently sorted on a sorting table prior to crushing.
In The Cellar
Fermentation initiated in stainless steel tanks with a selected, pure, neutral yeast called DV10. Fermentation temperatures were kept at 12ºC and when the Balling reached 21º, the ferment was transferred to barrels under gravitation. The wine spent 6 months in 30% new wood, all French Oak. Lees were stirred (battonage) once a week after completion of fermentation.

Other Vintages
Amani Chenin Blanc 2001 Mark Makepeace Chenin Blanc
Amani Chenin Blanc 2001 Danelle JvRensburg Chenin Blanc
Amani Chenin Blanc 1999 Catherine Marshall Chenin Blanc

Divine Wine for Substainable Production More about Enviro Wines
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