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

Bright yellow colour with golden hue. Opulent nose with distinct oak influence, vanilla, toasted brioche, hazelnuts, rich aroma reminiscent of candied Williams pear, dried pineapple, candied lemon zest, ripe Cavaillon melon. Developing a wonderful aroma of Tarte Tatin. On the palate well balanced with smooth character, creamy texture, flavour reminiscent of ripe yellow stone fruit and hints of toasted brioche. A wine which is on one side characterised by the distinct oak influence, yet displays an interesting tension in the finish.

– Markus Del Monego // 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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