Bright gold, green tinge. Complex nose lime, quince and apples - some vanilla too. Concentrated rich palate packed with grapefruit and tropical flavours - a real fruit salad with some floral notes in the middle. Good weight / balance of wood and fruit. Lovely long finish.
Rudera Chenin blanc 2003 scored ***** in January 2006 issue of Decanter Magazine and **** in Wine International Magazine in 'First Taste'.In February 2005 Wine Magazine, the 2004 vintage was 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. WINE Magazine scored the 2004 vintage **** stars. The Platter Guide, 2007 issue, awarded the 2005 vintage ****. In the March 7, 2007 New York Times, Wines of the times tasting, the Rudera Chenin blanc 2005 was rated 2 ½ stars (out of 3).
ageing :
Drinking exceptionally well now and will gain in intricacy over the next two to six 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 5,7 (29,8 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 5,7 (29,8 hl/ha - only free-run juice used) tons per hectare with acids above 8,5 g/l and pH’s generally below 3,1. A total of 3095 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 litre (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 barrels for eight months on the lees; thereafter it was racked, lightly filtered and bottled without being stabilized.
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