Cecilia Chenin Blanc is made from an old bush vine vineyard in Piekenierskloof that was planted in 1962. The vines grow in sandy loam soils at an altitude of 650 metres above sea level, 50 km from the Atlantic Ocean as the crow flies. The altitude and proximity to the ocean provides cooling effects in the afternoon that help retain the natural grape acidity and result in wines that display an attractive vibrancy of fruit and freshness.
The grapes are handpicked and placed in cold rooms where it is chilled to below 10° Celcius prior to crushing. The free run juice is allowed to settle and the first part of fermentation takes place in stainless steel. Towards the latter half of fermentation the must is racked into 500 litre inert French oak barrels where it completes fermentation and rests for 7 months prior to bottling.
Notes of peach, pear and apricot on the nose, underlined with a touch of pineapple, are followed with a rich, full and well balanced mid palate. The wine is concentrated with evolving layers of flavour on the palate and it lingers on the finish.