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Zevenwacht Z Collection Chenin Blanc 2023

Vibrant citrus notes of mandarin and lime on the nose that opens to white nectarine and subtle oak spice. The palate is tight and mineral with a vibrant acidity and a saline finish.

A fantastic partner to seafood with good acidity to cut through buttery sauces. Lemon butter prawns or crayfish on the grill.
variety : Chenin Blanc [ 100% Chenin Blanc ]
winemaker : Hagen Viljoen
wine of origin : Stellenbosch
analysis : alc : 13.5 % vol  rs : 6.9 g/l  pH : 3.43  ta : 1.5 g/l  
type : White  style : Dry  body : Medium  taste : Fragrant  
pack : Bottle  size : 750ml  closure : Cork  
AWARDS
2025 Platter's Wine Guide - 5 Stars
2024 Standard Bank Chenin Blanc Challenge - Top 10
  

ageing : Chenin is a wine that develops and deepens both in color and aroma over time. As such it rewards extra complexity with age, while offering up- front fruit and freshness in its youth.

Zevenwacht Wine Estate, situated on the beautiful Stellenbosch Wine Route is a modern wine farm with a 300 year history. Owned and managed by the Johnson Family, the Estate has a strong commitment to historic and cultural preservation as well as conservation of the surrounding
indigenous environment. Two prime farming locations provide the grapes for the Zevenwacht winery. The home vineyard on the Estate’s panoramic 450 hectare maritime influenced property, supplies the majority of the grapes. The farm Zevenrivieren, situated at the crest of the Helshoogte
Pass, provides winemakers, Hagen Viljoen and Charles Lourens, with a boutique selection of grapes that add to the fascinating variety of the wines.
in the vineyard : The wine is made from unirrigated 40 year old Chenin vines planted in 1981. The vines are South West to West facing and are grown in
decomposed granite soils high up on the farm at 300m above sea level.
in the cellar : The grapes were whole bunched pressed and cold settled overnight, after which the juice was racked to barrel for spontaneous fermentation. A small portion was given skin contact for 3 days and fermented in Amphora to add complexity and texture to the wine. The wine remained on the gross lees for 8 months before being racked and blended for bottling.
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