I am 100% and unashamedly biased when it comes to Sakkie Mouton Family Wines.
Pale lemon, medium+ intensity aromas of honeysuckle, yellow apple peel, pear, lemon peel, flint gun flint, subtle vanilla, cloves, burned sugar, lime, fynbos…or the salt crusted silvery grey ‘seepampoen’ (beach pumpkins) with their pretty yellow flowers, and, of course, the signature oyster shells reminiscent of the Weskus.
Dry, highish acidity, medium bodied, medium alcohol, and a medium+ finish. So much less aggressive acidity than half the Chenins you’ll try. It feels round and silky but with purity and clarity. Briny, quince, salted lemon preserves, baking spices and apples, and chamomile linger in the most lekker way. A teensy lemon peel tug too for a lovely texture. The longer you let this linger in your glass, the more it reveals. It’s inviting and strangely comforting for a Chenin.
Vini + Viti:
Chilled overnight, whole bunch pressed, and settled without enzymes. Then racked into and fermented with wild yeasts over 4 weeks in 3rd and 4th fill 228L barrels, regular lees stirring after fermentation over an 8 month period. Bottled unfined and unfiltered.
Big fan…nuff said!
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