Exuberant aromatics of frangipani flowers, pineapple crush, melon, mangoes in the sun, preserved lemon, and hints of vanilla pod. Juicy pineapple washes in on the tropical palate radiating into apple purity and pear freshness. The sea is there; a thrum of salt and sun-baked rocks at the edges, freighted in an undertow of cream lees. A ruby grapefruit pithiness curls through, fresh and lifting, to the lime-kissed finish.
The 1993 block of Chenin Blanc was picked in four batches at different degrees of ripeness. Pre-cooled fruit was destemmed and crushed. Light pressing took place and free run juice was settled overnight. Fermentation occurred in a combination of stainless steel tanks (85%) and old oak French barrels (15%) using an inoculated yeast strain. The barrels were racked and blended with the tank-fermented portion and then bottled. The final blend was made up after 11 months of ageing on the lees, followed by a light filtration before bottling.