Man Chenin Blanc Coastal Region 2008

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Region: South Africa
Varietal: Chenin Blanc

Vintages

2008

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Winemaker's Notes:

This wine has a unique delicious tangy character that goes well with a lot of food and makes for an excellent aperiti...

Suggested Recipe Pairing presented by

North Atlantic Royal Seafood Bake featuring RiceSelect^™ Royal Blend^®

Texmati^® White, Brown, Wild, and Red rices are blended to create the unique flavors in RiceSelect^™ Royal Blend^®, which tastes delicious when paired with fresh seafood and Chenin Blanc Wines

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User Reviews for Man Chenin Blanc Coastal Region

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External Reviews for Man Chenin Blanc Coastal Region

Source: The Wine Closet

09/16/2009

This wine has a unique delicious tangy character that goes well with a lot of food and makes for an excellent aperitif. In South Africa we say "moreish"; it is an excellent third date wine. It has lively aromas of tropical fruits and melon, with crisp, bold citrus and tropical fruit flavours. Serve chilled Sourced from various vineyards in the Agter-Paarl region. Mostly un-irrigated, older (15 years+), bush-vine (un-trellised) vineyards with low yields of 6,5 tons/ha. Only free-run juice used in producing this wine. After settling the must was inoculated and allowed to ferment over 20 days in stainless steel tanks at an average fermentation temperature of 13° centigrade. The wine was left on its lees until bottling for richer mouth-feel.

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Winemaker's Notes:

This wine has a unique delicious tangy character that goes well with a lot of food and makes for an excellent aperitif. In South Africa we say "moreish"; it is an excellent third date wine. It has lively aromas of tropical fruits and melon, with crisp, bold citrus and tropical fruit flavours. Serve chilled<br/><br/>Sourced from various vineyards in the Agter-Paarl region. Mostly un-irrigated, older (15 years+), bush-vine (un-trellised) vineyards with low yields of 6,5 tons/ha. Only free-run juice used in producing this wine. After settling the must was inoculated and allowed to ferment over 20 days in stainless steel tanks at an average fermentation temperature of 13° centigrade. The wine was left on its lees until bottling for richer mouth-feel.