This wine is all about texture and complexity, from the extended contact with the Chenin skins prior to fermentation.
Hand-harvested whole bunch Chenin Blanc grapes are destemmed and cold macerated on the skins for six days. After pressing the juice undergoes wild fermentation and partial malolactic fermentation in 500 litre used French oak barrels. Further barrel aging on the fine lees for 8 months before bottling.
Texture and complexity definitely take centre stage here. Yellow stone fruit (think Citrus peel, quince and yellow apple) and a touch of citrus pith with a smoky finish.
RAAR wine is indeed rare, with only 4 barrels of this Chenin Blanc made.
