2011 Cape Chamonix Wine Farm Reserve White
Last edited on 6/28/2013 by king-bing
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60% Sauvignon Blanc, 40% Semillon.
From the Chamonix website:
"Hand-picked in the last week of February and beginning of March 2011.
Vineyards: Grapes are selected from 2 plots of about 2.1 hectares of Sauvignon Blanc and 0.5 hectares of Semillon in Greywacke and granite soils on southerly oriented slopes at 400-480 metres above sea level. The vines of 24 years (Sauvignon Blanc) and 9 years (Semillon), are planted at densities of 4000-5000 per hectare and trained in the Cordon method.
Vinification and Aging: Whole grape bunches are selected on sorting tables, stemmed and soft-crushed and the must is macerated with the skins for 18-24 hours at 6-8° C before being fermented in French oak barrels for 10-15 days. 10% of the Sauvignon is whole-bunch fermented ‘Maceration Carbonique’ and matured in oak. The wine of about 13.5% alcohol remains on the lees in oak for 11 months, with 50% new French oak. About 30-40% of the wine undergoes malolactic fermentation in oak before being bottled. Cellared for at least 3 months until release."