Spier Signature Chenin Blanc 2011

Name: Spier Signature Chenin Blanc 2011
Brand: Spier Signature
SKU: 29156

Appearance: Pale straw in colour with a greenish hue.
Flavours: Fruit salad in a 'bottle', lemons, green guava, pear, apple and hints of litchi on the nose. A well-balanced palate of lively fruit shows firm acidity and a long, mouth-watering finish.

Serve with crispy bacon, feta and shredded spinach salad, or tender fillet of sole in parsley butter, or creamy goat's cheese, sushi, pasta, pizza.

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variety : Chenin Blanc [ 100% Chenin Blanc ]

winery : Spier Wine Farm

winemaker : Anton Swarts

wine of origin : Coastal

analysis : alc : 13.0 % vol rs : 4.44 g/l pH : 3.31 ta : 5.78 g/l

type : White style : Dry taste : Fruity wooded

pack : Bottle closure : Cork

in the vineyard : Background
Spier produces award-winning Private collect ion wines for special occasions, an everyday premium wine called Signature, and for those looking for something unique Creative Block. Frans K Smit our Flagship wine speaks for itself.

Vineyard / Terroir
The grapes selected for this wine come from various farms (selected blocks) in the Coastal and Breërivier region of the Western Cape. Sunny days, cool nights and refreshing sea breezes in the afternoons ensure our grapes ripen perfectly.

Temperature: Winter 10ºC; Summer 26ºC
Annual Rainfall: 40mm - 200mm
Proximity to Ocean: 90km
Soil: a variety of soils ranging from deep alluvial, well drained and aerated soils to decomposed granite soils from mountain foothills.

about the harvest: Grapes were harvested from selected vineyard blocks. Hand picked at ± 22 - 23.5° Balling.

in the cellar : The grapes were de-stemmed and slightly crushed before pressing, given short skin contact and pressed. Free run juice settles in tank over night. The following morning, the clear (settled) juice is racked from the lees and inoculated with selected yeast strains. Fermentation proceeds at ±12 - 15°C for ±14 days until dry. Short lees contact after fermentation, wine is then racked, and low doses of SO2 are added. The wine left on the lees for another 3 months to give extra body and elegance. Before bottling, the different components (regions) are blended according to style; the wine is then stabilized, filtered and prepared for bottling. This wine is unoaked.

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