16 November 2018
In
VINEYARDS
In order to optimize the influence of terroir the vineyards were managed according to organic principles and were dry-farmed. Two vineyards were used. Planted in 1982 and 1989. Both situated on the Joostenberg estate.
VINIFICATION
Hand-picked and whole-bunch pressed. Spontaneous fermentation in old barrels (50%) and concrete “eggs” (50%). Maturation for 10 months, on the lees, in the same containers. Full malolactic fermentation occurred. The wine was subjected to minimal stabilization and filtration.
FOOD PAIRING
Chicken baked in Arrabiata sauce.
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goodwine –
Joostenberg makes the most fantastic Chenins, and are certainly part of the renaissance of that varietal. This one is particularly delicious!