Low yields and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and me on top of the fermentation vat before destemming.

The grapes are hand harvested early in the morning into well vented crates of 10kg capacity. Destemming the Chenin Blanc takes place on top of open fermentation vats in which the grapes ferment with skin contact for approx. 48 hours. The wine is pressed in a 220 litre basket press and transferred to French oak barriques where fermentation completes. The Chardonnay is immediately pressed after destemming and fermented in French oak barriques.

SCALI  Blanc consists of 73% Chenin Blanc, 19% Chardonnay and 8% Viognier and was aged separately, on it’s lees, for 12 months in old French oak barriques, after which it was bottled at our cellar.

SCALI Blanc 2005:  5 barriques /  1500 bottles.

Alc: 14.5% vol.  pH: 3.6  TA: 6.1g/l   RS: 2.98g/l 

Seductive complexity of ripe summer fruits with spices and a long, lingering, well balanced after taste with excellent structure and tanin. We recommend ageing of 3 to 5 years and that this wine be decanted to allow it to express it’s true soul!