Lammershoek Barrique Chenin Blanc 2009

Previously available for: $18.64
4.38 5 0.5
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Tasting Notes:

Tasting Notes Lots of texture on the palate is defined by the fresh acidity which blends the different flavours toge...

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The first time I tasted this I said "wow". The second time I tasted this, I offered to work for the winemaker (he didn't take me, by the way). Such... Read more

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User Reviews for Lammershoek Barrique Chenin Blanc

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Snooth User: Erica Landin
107367133,923
5.00 5
10/16/2012

The first time I tasted this I said "wow". The second time I tasted this, I offered to work for the winemaker (he didn't take me, by the way). Such an interesting, rich chenin blanc with many layers of creamy complexity and minerality on top of a good acidity from what should be a terribly hot climate. A fun wine to play with for food pairings or just to drink on its own, well chilled to start. Though a few of his wines are a bit funky, most of what Craig does is absolutely gorgeous. I think this is a future star and trend-setter in South African wine. Watch him!


Winemaker's Notes:

In The Cellar All the grapes were pressed whole bunch in a small 2hl bag press and basket press. Separation of the different juices was done to allow for blending at a later stage. Different vineyards are treated differently according to site and soil. But the “better” vineyards are pressed by foot in a basket press then blended into the final blend later. Natural yeasts were used, nothing was added and nothing taken away. Small amounts of sulphur were applied at bottling. The wine was aged in old wood casks for 12 months before a further 6 in concrete tank.

Tasting Notes:

Tasting Notes Lots of texture on the palate is defined by the fresh acidity which blends the different flavours together. Typical garrigue (Fynbos) like nose, lots of herbs and aromas to play with. Ageing Potential 6 -10 years Blend Information 100% Chenin Blanc

In The Cellar All the grapes were pressed whole bunch in a small 2hl bag press and basket press. Separation of the different juices was done to allow for blending at a later stage. Different vineyards are treated differently according to site and soil. But the “better” vineyards are pressed by foot in a basket press then blended into the final blend later. Natural yeasts were used, nothing was added and nothing taken away. Small amounts of sulphur were applied at bottling. The wine was aged in old wood casks for 12 months before a further 6 in concrete tank.

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Dietary Information: All-Natural


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