2015
Blackwater
'The Underdog'
Chenin Blanc
Western Cape

2015
Blackwater
'The Underdog'
Chenin Blanc
Western Cape

South African Chenin Blanc for the Chablis fan. This 100% Chenin Blanc is harvested from selected old bushvine vineyards on the top slopes of Bottelary Hills and a similar soil structure just northwest in Durbanville. The fruit is destemmed and pressed, settled for 24 hours and fermented in stainless steel and concrete tanks, left on the fine lees for five months. A small bit of battonage was employed to give added texture but this wine was meant to be a compliment to that briny little oyster so not too much lees stirring.

A wine so pure it almost feels like it should be good for you. Here is a perfect example of nervy, unadulterated, unmanipulated, no skin contact, zero RS, zero ML, honest to goodness Chenin Blanc. A clean, lean nerve-tingler with grapefruit, bayleaf, lemon sorbet, muskmelon and sea spray freshness.

  • Region: Western Cape
  • Varietal: 100% Chenin Blanc
  • Vintage: 2015
  • Vine Age: Stellenbosch: 24-30 years old - Durbanville: 18 years old
  • Trellis: Bushvine
  • Yield: 2.2 tons per acre
  • Soil Type: Sandstone and Granitic Quartz
  • TA: 6.2 grams per liter
  • pH: 3.4
  • Alcohol: 12.6%
  • Oak: None - Stainless Steel & Concrete
  • Production: 500 cases
Winery & Regional Information
STELLENBOSCH

Many of the photos you see of South African vineyards – positioned in front of striking granite mountains,–are from the Stellenbosch area. It contains the most developed vineyares; it is home to an important wine University (University of Stellenbosch); and it is the center of wine tourism. In short, Stellenbosch is to South African wine much like Napa is to... Learn More »

BLACKWATER WINES

STELLENBOSCH

Blackwater Wine is the brainchild of Francois Haasbroek, a man that is unequivocally part of the bright future of South African wine. Francois completed his schooling in Stellenbosch, surrounded by vineyards, mountains and food.  After enrolling at Stellenbosch University and graduating with a bachelor's degree in science – viticulture and oenology, he did his first stint as a 'cellar rat' at Neil Ellis wines in 2002, 2003 and 2004. The travel bug bit and the need to see how others do what they do led to his first stop: California, where he worked at Dry Creek Vineyard in Sonoma in 2003. Learn More »

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