Kanu Chenin Blanc 2002

Michelangelo International Wine Award 2002 - Gold
Pale straw colour with a green tinge. A nose of summer melon and tropical fruit with a hint of spice. Crisp, clean, bright and full bodied, with a lingering aftertaste.
Serve at 12 â€“ 15Â°C. An ideal summer wine to be enjoyed with cold meats and salads; smoked chicken; char-grilled artichokes in olive oil; fresh line fish; and light, cream-based pastas. A perfect picnic wine.

variety : Chenin Blanc [ Chenin Blanc ]

winery : Kanu Wines

winemaker : Teddy Hall

wine of origin : Stellenbosch

analysis : alc : 13.86 % vol rs : 8.2 g/l pH : 3.48 ta : 8.1 g/l so2 : 132 mg/l fso2 : 58 mg/l

pack : Bottle

AWARDS

Teddy Hall, a great proponent of Chenin Blanc believes implicitly that this varietal will enhance the status of South African wines internationally, as well as bringing delight to wine lovers globally. Teddyâ€™s unshakable faith was justified by Kanu Chenin Blanc Wooded 1999 being awarded the coveted title of â€˜Chenin Blanc Champion 2001â€™as featured in the SA Wine Magazineâ€™s Chenin Blanc Challenge; voted the â€˜Diners Club Winemaker of the Year 2002â€™ with the Kanu Chenin 2001; and, believe or not, the â€˜Chenin Blanc Challenge 2002â€™ was won again by Kanu in 2002, for Kanu Chenin Blanc Wooded 2000.
2001 Vintage : **** reviewed SATWS 2002; ***(*) SA Wine Magazine â€“ February 2002 issue; Silver medal at the Fairbairn Capital SA Trophy Wine Show 2002.

ageing : Drinking well now but will gain in complexity with bottle maturation. Maturation potential up to 2 years after harvest.

in the vineyard : The vineyards are optimally situated at two to three hundred meters above sea level in the prime Koelenhof area in Stellenbosch.
Soil Type: Decomposed Malmesbury Shale
Age of vines: On average 24 years
Trellising: Bush vines
Vine Density: from 3 333 to 4 500 vines/ha
Yield: 6.8 tonnes per hectare
Irrigation: Yes, some

about the harvest: The grapes were hand picked in the early morning from twenty-four year old low crop bush vines.
Picking date: 11th February to 22nd March 2002
Grape Sugar: 20.1 to 25.5Â° Balling at harvest
Acidity: 6.4 to 11.2 at harvest
pH at harvest: 2.8 to 3.4
Total production: 6 500 x 12 cases

in the cellar : Fermentation temperature: 15Â°C

The grapes were lightly crushed, the free run juice was cold fermented at 15Â°C. Reductive winemaking techniques were used to ensure minimal contact with oxygen, thus preserving fruit character.

Wood ageing: None

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