Grapes were night harvested and picked by hand to retain flavours. Grapes were gently crushed and pressed. Wine was cold fermented to show freshness and fruit, but kept on the lees for 11 months to give the wine a creamy mouth-feel. 25% of barrel-fermented wine was blended with the tank-fermented portion (75%) to add a wooded dimension.
Rijk's Touch of Oak Chenin Blanc
The wine has an attractive nose of tropical fruit, winter melon and freshly squeezed white peach. The wine explodes with tangerine flavours on entering a layered, creamy palate. The subtle use of oak helps to uplift the fruity characters of this versatile cultivar.