Aloe Tree Chenin Blanc
A zesty youthful white with a melange of ripe tropical fruit, offset with hints of green apple and fig.
3 in stock
A delightfully crisp, fruit driven white with hints of green apple and pear on the nose. Bright, juicy fruit on the palate with a tangy, refreshing finish Aloe Tree is an exciting project sourcing wines from the Paarl region of South Africa through Simonsvlei winery. The iconic Aloe Tree image is sure to be familiar to anyone who has travelled widely through the Cape and is an important part of the biodiversity which South Africa is famous for. The characteristic silhouette provides a backdrop to one of the most spectacular wine regions in the world where wines grow in harmony with the thousands of plant species that make up the Cape Floral Kingdom. Chenin blanc is well adapted for various soil types, but our premium grapes are grown on medium to lower potential soils. Yield levels are limited by winter pruning and by removing shoots to two to three shoots per spur during early spring. Canopy management is required as it plays a major role in yield and quality to ensure a optimum microclimate within the canopy. With its medium vigorous growth medium sized trellises are required and shoot positioning are done to maximize canopy surface. Grapes are harvested at a minimum of 21.5°B,but the vineyard aims for 22°B. The grapes were destemmed and crushed in specific lots where different terroirs are kept apart to be able to distinguish the best quality. Extraction enzymes are added at this stage to enhance the possible flavors from the skins. Small dosages of sulphur are also added to prevent oxidation. The grapes receive a skin contact period of 3 hours in a separator vessel at 13 degrees Celsius to be able to extract even more flavors from the skins. The juice are now separated from the skins and settled at 10 degrees Celsius over night. The clear free run juice gets racked from the lease at about 90 ntu turbidity which gives an optimum mouth feel to the wine. The juice is now fermented at 13 degrees Celsius with specially selected yeast until dry. Blending and stabilization as well as the lifting of the residual sugar takes place with the use of grape concentrate. This gives a good balance and mouth feel to the wine. Food Recommendations:- Pasta and fish dishes