|Varietal:||100 % Chenin Blanc|
|Total acidity:||5.5 g/l|
|Residual sugar:||3.3 g/l|
We proudly present the Laibach Chenin Blanc 2014. We use the same block for our Chenin since 2003. The vineyard is farmed with minimum intervention; the block is very old and not trellised and has a very low crop. This is very much what we are looking for in our winemaking philosophy. Deep roots naturally concentrate the berries and give more depth in flavour. All the picking is done by hand. We try not to pick too late and try to avoid harvesting on the warmest days of February. We usually pick at different levels of ripeness to preserve the natural acidity of this varietal. Alcohol levels from the picking can range between 11 and 14%. Some batches will get a little skin contact but in general we prefer to press within 2 hours of offloading. We do not add enzymes or any other fining agents to wine or the juice. Sulfur is used and we do inoculate with a selected yeast culture. Fermentation is faster and warmer than what you would expect from modern winemaking, but we like to work the sediment during and after fermentation. The wine is bottled 2–3 months after fermentation. Crisp, fresh and enjoyable. Some white peach, guava and pineapple on the nose. On the palate a lovely, lingering natural acidity that compliments a tropical array of flavours. Good complexity and depth with the old vineyards showing their true class. A wine with enough structure and dimension to last 2–4 years.