I have watched this vintage grow over the last year. The 2015 vintage took a trophy at the Japan Wine Challenge last year for the Best New World Wine. This vintage is a step up on the 2015 and I can’t wait to taste the 2017 babies in the barrel next week.
The grapes for the Asara Vineyard Collection Chenin Blanc 2016 come from a 20 plus year old single vineyard which in the summer luxuriates in cooling breezes from False Bay. These ameliorate summer heat in the vineyards and allows for longer and slower ripening. While the roots go deep adding hugely to the flavour in the wine, the bunches loose and the berries are small and the yield is even handed but low.
Picked over different phases of the ideal ripeness window to give broader flavours, the grapes reach the cellar before dawn in small lug boxes. Once destalked and gently crushed, the juice cold settles for three days. Half the juice is taken to previously filled French oak barrels and the balance to stainless steel tanks. This component is blended back to retain the lovely freshness. The wine is then prepared for bottling.
It looks like
Bottled in a Burgundy shaped bottle closed with a screw cap. The livery is the classical Asara Vineyard Collection design. In the glass, the wine is gem bright, a pale golden straw.
It smells like
Classical Chenin whiffs of tropical fruits, white flowers, fynbos honey.
It tastes like
From entry it is full and round selling into the centre palate and lasting into the long tail. Stone fruits, rich ripe green melon. Beautiful zippy acidity woven into the aftertaste.
It’s good with
A Chenin Blanc like this is the perfect all-time wine, the mod morning refresher, the sundowner, the aperitif. A great partner to Oriental dishes and soft Kerala Curries. The Sansibar Gin Bar & Bistro in the Asara Estate does a range of delicious wood fired pizzas. If you are not able to get here, Alida Ryder’s Cheat’s Deep Dish Pizza is a great supper dish. Click here for her recipe.
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