The Dekker’s Valley Chenin Blanc is a fresh dry wine made from hand picked grapes, largely from unirrigated bush vines. On the nose there are undertones of melon, apples and guava, these balance well on the palate and leave a great lingering acidity making this a star for the price.
Try this with Pasta salads, white fish and poached chicken, as it is high acid it will work well with this creamy sauces.
On the farm Dekkersvlei in Klein Drakenstein near Paarl at 254 meters above sea level
Yeast (Vasson Epernay 2) was inoculated after 48 hours of juice settlement then fermented for 14 days at an average temperature of 14 degrees C until dry. An addition of tartaric acid was made just prior to yeast inoculation to correct pH. The wine was unwooded, made in a reductive style, remaining in tank and “lees stirred” to develop some “creaminess” to its character. Protein stabilisation of the wine was carried out using bentonite, and tartrate stabilisation was undertaken prior to bottling. The wine was fined in tank using gelatine and careful “racking”. No filtering of the wine was undertaken except at bottling when a 5micron and sterile filtration was used.
Mellasat Vineyards was created by the Richardson family in 1996 from the original farm Dekkersvlei which was established in 1693. Stephen Richardson, a Norfolk farmer decided that this was a better route than developing his vineyards in the UK. Located near Paarl, in the heart of South Africa’s famous winelands just 45 minutes from Cape Town. The vineyard enjoys a spectacular position under the dramatic Klein Drakenstein Mountains together with panoramic views of the Paarl and its famous granite domes. At Mellasat Vineyards we reckon we’re a bit different, which is why you’ll find a white Pinotage amongst our range of award winning wines.