Single Vineyard

Jil’s Dune

R425.00

Type Single Varietal Chenin Blanc
Ecological Status: Vegan – Certified Organic (in transition)
Appellation: Estate Wine of Origin Walker Bay
Soil: High Alkaline Maritime Limestone
Rootstock Year of Planting: Ramsey 2003
Cultivars Clones: Chenin Blanc CN422A
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: With Pressing
Pressing: Bucher Pneumatic Press Whole Bunch
Wild Yeast Fermenting: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
Maturating: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
Yeast Addition Filtrating: None None
Harvest Date: 16.02.2016
Pressing Date: 17.02.2016
Blending Date: 12.01.2017
Bottling date: 14.02.2017
Maceration Period thereof Cold: None None
Alcoholic Fermentation Period: 14 Days
Share Anaerobic Malolactic: 0% 100%
Average Yield Balling: 34 hl/ha 24.1°Bx
Alcohol Residual Sugar: 14.3% 2.5 g/ltr
Acidity Addition Total Acidity pH: None 5.9 g/ltr pH 3.5
Tannin Addition Total Extract: None 21.5 g/ltr
Total Sulphur thereof free: 0.128 g/ltr 0.023 g/ltr
Production: 1,951 btl à 0.750 ltr

Chemical Analysis before Bottling


Release Date: Q4-2020

Type Single Varietal
Ecological Status: Vegan – Certified Organic (in transition)
Appellation: Estate Wine of Origin Walker Bay
Soil: High Alkaline Maritime Limestone
Rootstock Year of Planting: Ramsey 2003
Cultivars Clones: Chenin Blanc CN422A
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: With Pressing
Pressing: Bucher Pneumatic Press Whole Bunch
Wild Yeast Fermenting: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
Maturating: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
Yeast Addition Filtrating: None None
Harvest Date: 23.02.2017
Pressing Date: 24.02.2017
Blending Date: 06.11.2018
Bottling date: 30.11.2018
Maceration Period thereof Cold: None None
Alcoholic Fermentation Period: 14 Days
Share Anaerobic Malolactic: 0% 100%
Average Yield Balling: 32 hl/ha 23.2°Bx
Alcohol Residual Sugar: 13.7% 2.8 g/ltr
Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.5
Tannin Addition Total Extract: None 22.2 g/ltr
Total Sulphur thereof free: 0.089 g/ltr 0.090 g/ltr
Production: 2,719 btl à 0.750 ltr

Chemical Analysis before Bottling

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Tasting Notes

Layered aromas of pineapple, grapefruit, apple with vanilla undertones. Good depth of aromas on the palate, well integrated with oak toast notes and fresh after-taste of minerality.

– Tariro Masayiti

Impressively rich chenin with sliced dried-peach, pineapple and lanolin aromas and flavors. It’s fullbodied, dense and lightly phenolic, yet remains spicy and minerally with a vivid finish. Drink or hold.

– James Suckling // 94 Points

Layered aromas of pineapple, grapefruit, apple with vanilla undertones. Good depth of aromas on the palate, well integrated with oak toast notes and fresh after-taste of minerality.

– Tariro Masayiti

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