Darling Cellars Lime Kilns 2019

Name: Darling Cellars Lime Kilns 2019
Brand: Darling Cellars
SKU: 46752

This wine shows a lot of tropical notes like peaches apricot, honeycomb and orange peel. This is a seriously complexed wine that has a great mid palate with good length and ageing potential.

Pairs well with smoked duck, roasted chicken, Norwegian salmon, pan-frie. This is a definite food wine.

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variety : Chenin Blanc [ 79% Chenin Blanc, 10.5% Viognier, 10.5% Chardonnay ]

winery : Darling Cellars

winemaker : Pieter-Niel Rossouw & Maggie Immelman

wine of origin : Darling

analysis : alc : 14.08 % vol rs : 2.24 g/l pH : 3.32 ta : 6.03 g/l

type : White style : Dry body : Full taste : Fruity wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

2021 Veritas Awards - Silver

THE STORY BEHIND THE LABEL
Lime Kilns were a familiar sight on the West Coast in years past. These kilns were used to burn mussel shells producing lime which was then used for varied applications. The agricultural use of lime is well known for the treatment of acidic soils making them more pH neutral, essential for the planting of various crops, such as wheat and vines. With this beautifully blended wine, we return to the roots of our farming history and take note of the part that nature plays in crafting this fine wine.

in the vineyard : The grapes are harvested from dry land farmed vineyards in Darling, where the vines are not trellised and planted as bush vines on deep red oakleaf soils. These grapes ripen as nature intended without human intervention. Vineyards are monitored for optimal picking times,adopting a combination of sampling and tasting to optimize the richer tropical (thiol)notes. The Viognier vines are situated high up in the south-western facing hills looking towards Table Mountain, Chenin Blanc harvested from 38 years old bush vines and the Chardonnay from 24-year-oldvines. All three vineyards produce very low yields of 2-3 tons per hectare.

in the cellar : Crush and destalk, 12 hours skin contact. Cultivars are barrel fermented separately in 500 litre French oak barrels. Racked to barrels and left for 9 months on fine lees. Aged for 2-3 months on fermentation lees to add complexity.

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