Mulderbosch was a wine we had on our restaurant wine list in the mid 1990s and I remember being so amused at the name of the Mulderbosch Chenin Blanc Steen op Hout. The 2015 is the vintage currently available.
The vineyards from which the grapes for this wine were harvested are 60% dry land farmed bush vines and the balance on trellises. Adam Mason receives the grapes in the cellar and after destalking and pressing the juice was fermented, 10% in French oak barrels and 90% in stainless steel tanks. Six months on the lees took place before blending and preparation for bottling.
To quote Adam, ‘the wine displays all the hallmarks of a textbook Chenin Blanc, with its fine mineral textured, yet wonderfully rich palate, beautifully poised acidity and abundant succulent fruit flavours. It show sensational freshness, and creates a long lasting finish that literally meanders after each delicious sip.’ Well said.
It looks like
I have always liked the Mulderbosch livery. The label reminiscent of a cigar label. In the clear flint bottle with the off white screwcap, this is an elegant pack. In the glass it is gem bright straw with lime flashes.
It smells like
Scrunched fynbos herbs, ripe white fleshed peaches, undertow of oak and fresh citrus.
It tastes like
Tropical fruits, white peaches following on from the nose. Lovely full mouthfeel in perfect balance with the longest of aftertastes. This one’s a keeper and will reward handsomely if laid down for a couple of years. Beautiful Chenin.
It’s good with
I have always thought that Chenin and Chicken are the most perfect of partners. With Heritage Day tomorrow and most people urging us on to braai, Carey Erasmus has a delicious Asian Style Roast Chicken with Honey, Miso & Ginger Glaze which is good with this wine. Click here for her recipe.
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