Boschendal Favourites Blanc de Blanc 2007

Vineyards were pruned to two-bud spurs and shoots were removed, leaving only two to three per hand-spaced spur. After veraison, small bunches and under-developed shoots were removed for better flavour concentration in the berries.

2007 was a great vintage for Boschendal’s white blends. Cool nights during the ripening period ensured the development of complex fruit flavours in the wine. The grapes were hand-picked during the day at an average sugar content of 23.6° balling and natural acidity of 7.0g/l before being carefully transported to the cellar in small bins.

The grapes were crushed, pressed and the juice cold-settled for two days, with juice extraction averaging 620 litres per ton. The juice was then inoculated with locally manufactured yeast Vin 13. Fermentation took place at 14-16°C. Following fermentation the cultivars were blended allowing the varietal character of each variety to enhance the complexity and depth of the blend.