Joostenberg “Die Agteros” - Chenin Blanc 2019

Joostenberg “Die Agteros” - Chenin Blanc 2019

Normale prijs
€80,00
Aanbiedingsprijs
€80,00
Normale prijs
Uitverkocht
Eenheidsprijs
per 
Inclusief belasting

Chenin Blanc | Die Agteros single vineryard | dry farmed bush vines | oudste stokken van de farm. 1982 aangeplant | vergist op een ouef Nomblot (betonnen ei) | gerijpt op eikenhouten vaten, 5% nieuw | rijke romige stijl Chenin | zacht | romig | kruiden | mooie zuren ter ondersteuning 

Named after an old Afrikaans saying "agteros kom ook in die kraal" (translated as "the hind ox also gets there"), meaning "patience and persistence will be rewarded". In the old days, when teams of oxen were used to pull farm implements, the youngest and least experienced ox in the team was positioned at the back. Over the years as he got stronger and more skilled he worked his way to the front. The grapes used to make this wine came from the oldest vineyard on the farm. These lovingly tended vineyards, under-valued in their youth, bore fruit for many years before their real potential was realized.

Vineyard: In order to optimize the influence of terroir the vineyards were managed according to organic principles and were dry-farmed. The vineyard was planted in 1982. Soils are a combination of decomposed granite and shale. They are poor and shallow and result in low vigour.

Vinification: Hand-picked and whole-bunch pressed. Spontaneous fermentation and then maturation in seasoned barrels (34%), new French oak barrels (16%) and concrete "eggs" (50%). 100% MLF and 10 months maturation "sur lies". The wine was subjected to minimal stabilization and filtration.

Tasting note: A delicate wine with a complex array of aromas and flavours. Hints of baked apple, honey and flint stone. The palate is rich, yet elegant and is marked by a subtle, creamy texture.

"Supple, ripe and sweetly oaked in one-third new barrels, Tyrrel Myburgh's Paarl Chenin has plenty of colour and concentration, notes of honey and cinnamon spice, appealing texture and enough acidity to freshen and lengthen the finish. " Tim Atkins (90/100 points)