This vintage being only the second ever release of the IRON Chenin Blanc, was managed in the cellar with the same attention to detail and careful handling of the delicate and tiny yield, as all our other wines. Both the primary and secondary fermentations spontaneously started and finished with indigenous yeast and a very small amount of Sulphur was added once the natural settling of the wine had completed. This wine was matured for 11 months in 4th fill 225L French oak barrels.

Tasting Notes: The IRON Chenin Blanc sees the highest natural extract of our three main Single Terroir white wines which lends to its upfront aromatics, a lower sugar-to alcohol conversion as well as focused acidity. During December, just before harvest, these deep clay soils retain water and inhibit excess moisture uptake in the berries which in turn enhances their concentration. On the nose, there are notes of yellow orchard fruits, fresh orange peel, and a hint of flint. The palate is layered and textured, finishing with a touch of salinity.

Food Pairing: Sructured, textured, and saline wine with notes of yellow orchard fruit, orange peel, and flint. Its high natural acidity and salinity make it ideal for pairing with rich seafood (lobster, scallops), creamy sauces, grilled white fish, pork belly, and Asian-spiced dishes.

ANALYSIS: Alc 13.5% | TA 5.6g/l | pH 3.40 | RS 1.9g/l