"A wine we can confidently serve to our dinner guests who enjoy a classic white
wine. We have never been disappointed." - J. Rice, Epicurean, Qld.
||Serve with: Spicy dishes such as fish cakes with chilli dipping sauce or a fish curry. Chinese steamed dumplings, chicken breast poached in white
wine, lemon grass and ginger, or Vietnamese rice paper rolls. Or serve with a platter
of soft cheeses (such as brie and camembert) with sliced pear.
Acid 6.9 g/L
*Suitable for vegans
This current release is light in colour and displays youthful green hues in the glass. The nose is lifted with aromas of melon, grapes and citrus. These follow through to the palate which is energetic and fresh with the fruitiness balanced by crisp acidity. When describing this wine the words exuberant and lively immediately spring to mind. This wine is best enjoyed when young and vibrant.
The Grape Variety
Chenin Blanc is a French white grape variety with its origins in the picturesque Loire Valley in the central west of the country. Grown on the gentle slopes outlying the medieval villages of Vouvray and Saumur, it produces a wide range of deliciously fruity wines, from still, dry and sparkling, to the rich, flavoursome long-lived botrytis affected dessert wines.
The variety is also widely planted in South Africa where it is known as Steen and California where it is popular for the fresh acid it retains, even in warm years. In spite of its popularity and renown overseas, it is not well known or widely planted in Australia. The Brown family was one of the first to foster the variety in Australia after seeing the potential in its mouth filling fruit flavours, fresh acidity and the fullness of flavour.
Around 60% of the grapes for this wine were grown at our Mystic Park vineyard in north west Victoria. The fruit was harvested in the cooler night temperatures from mid February to mid March 2012 at baumé levels ranging from 9.8 to 11.4. To retain the varietal fruit characters, the wine received minimal handling and underwent a cold fermentation. It was bottled soon after fermentation with an alcohol of 11.0%, a pH of 3.34 and an acid level of 6.9 g/L.