Rudera Chenin Blanc 2004

Rudera Chenin blanc 2003 scored ***** in January 2006 issue of Decanter Magazine and **** in Wine International Magazine in 'First Taste'. In Februarie 2005 Wine Magazine the 2004 vintage were in the top seven wines with a **** rating at the yearly Chenin Challenge. At the 2003 Rendez-vous du Chenin in Loire, the 2002 Rudera Chenin blanc was voted as part of the best expressions of Chenin blanc in the world. Proefschrift Juni/Juli/August 2004 Rudera Chenin blanc 2003 scored 9/10 and was highlighted as one of South Africa's top white wines followed by a Gold Medal at Basil Wine Fair.

ageing : 

Drinking exceptionally well now and will gain in intricacy over the next two to seven years.

These Chenin Blanc vineyards are situated on a cool slope in the prime Koelenhof and Faure area of Stellenbosch. The bush vines were planted on broken shale between 1977 and 1986, and are fully mature. Canopy management of the vines ensured natural high acidity and full flavour concentration. No irrigation is available and the yield was 5,5 (28 hl/ha - only free-run juice used) tons per hectare.

The grapes were hand-picked in the early morning from old bush vines at between 23.9º and 25.7º Balling. The yield was 5,5 (28 hl/ha - only free-run juice used) tons per hectare with acids above 9,5 g/l and pH’s generally below 3,0. A total of 3616 x 6 x 750ml was made.

The grapes were lightly crushed and the free-run juice was allowed to settle overnight. Only natural yeast was used in making this wine, using the indigenous microflora on the grapes. The juice with the fluffy lees was then fermented in 225-l (mostly 2nd and 3rd fill) French barriques. Fermentation took place in a 14ºC cellar but actual fermentation temperatures were not monitored. Rudera Chenin Blanc matured in barrel for eight months on the lees; thereafter it was racked, lightly filtered and bottled without being stabilized.