Hither & Yon Petit Blanc
DeMorgenzon DMZ Chenin Blanc
Planted on east facing slopes for optimal exposure to morning sunlight and Granitic soils resulting in highly concentrated fruit with excellent natural acidity. The concentration of thie wine is lifted by the mouth-watering acidity bringing balance and long length. Flavours of Green apple, apricot, peach, hints of honey and floral aromas characterise a fresh nose.
Voyager Estate Sparkling Chenin Blanc
Domaine Belargus Rouères
Thibaud Boudignon Clos de la Hutte
Bodegas Y Vinedos Artazu Santa Cruz de Artazu Blanco Grenache Blanc
BODEGAS Y VINEDOS ARTAZU Santa Cruz de Artazu Blanco Grenache Blanc, Navarra
Domaine Huet Vouvray Clos du Bourg Moelleux Première Trie
Tumblong Hills Chenin Blanc
Lifted Aromas of honeysuckle, pear and quince. The palate is lively and textural with pear juice and ginger flavour’s and a crisp acid finish.
Forester Estate Margaret River Lifestyle Chenin Blanc
Grape variety - 100% Chenin Blanc. Colour - Pale straw-green. Aroma - Rich with bright fruit characters of pear, gooseberry and lime. There is the typical varietal characters of lanolin along with fennel, subtle quince and creamy lees.Palate Rich with a soft creamy texture and balanced acidity. The palate is loaded with fresh fruit characters of gooseberry, pear, passionfruit and honeysuckle along with lanolin. A fresh and fruit driven Chenin Blanc that has great drinkability. Food matches - Sushi, grilled chicken, seafood, roast pork and goats cheese. Peak drinking - Drink now. Viticulture - Fruit is sourced from neighbouring properties in the northern Yallingup sub-region of Margaret River. Direct input from Forester’s viticulturist ensures well balanced canopies and crops are grown for the ripe style desired. The 2024 vintage was a warm year for white grapes in Margaret River, allowing plenty of time during January and February to ripen the fruit to our specification. Winemaking - Modern white winemaking techniques are employed in the production of the Lifestyle Chenin Blanc, with temperature control considered critical from the moment the fruit reaches the winery. The fruit is destemmed and crushed, then must chilled and pressed off skins in a very short space of time. The clarified juice is then racked to a fermentation tank where a selected yeast strain is added. All tanks are stirred on lees during their maturation period for 3 months before blending and bottling. Storage & Bottling - Bottled under screwcap into a Burgundy bottle.