Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

"My family bought a small farm on the Kasteelberg in 2009. 11 years later a cellar was built, which is currently shared between Donovan (Rall Wines), Jolandie (Wolf and Woman Wines) and myself. My passion is Syrah and Chenin Blanc although a few select vineyards are too special to pass up. I have a “hands-off” approach in the winery unless something requires attention. I don’t feel the need to justify my position as a winemaker by being hyperactive in the cellar. Ultimately the vineyard and the resulting wine must do the talking."

The grapes, grown by my neighbour, come from two vineyards aged 39 and 33 years old. The vineyards are on the foot of the Kasteelberg mountain and soils are therefore predominately schist. Aspect is South-East (a cooler slope) which allows optimal phenolic ripeness without unpleasantly high alcohol levels.

11 months in a 1300L Stockinger foudre (4th fill) and one 400L barrel (9th fill).

Hand harvested at dawn into small crates and driven to the cellar by tractor. The grapes spent a few hours in the cold room after which they were whole-bunch pressed to a settling tank. The next morning the juice was transferred to barrel where natural fermentation occured. The wine spent 11 months in barrel on the lees.