De Trafford, Chenin Blanc Reserva 2020
David Trafford, owner and winemaker, enjoyed a successful career as an architect before changing direction and pursuing his passion for winemaking. His wife, Rita, is a qualified chef and artist. Each of the De Trafford labels is designed by one of the dynamic pair.
Grapes are sourced from four different blocks, ranging from fourteen to thirty-seven years old, which offer purity and concentration of fruit.
Before pressing, the grapes are crushed and allowed a short period of time on the skins – the skin contact adds complexity and weight to the wine, while not being long enough to make the wine orange. The pressed juice is transferred to older oak barrels for fermentation as well as twenty-two months of maturation. Lees stirring and partial malolactic fermentation take place in barrel to further enhance texture and complexity.
Straw yellow in colour with aromas of citrus, stone fruit and hints of dark caramel. The palate offers some phenolic grip and is refined and complex with texture and a long saline finish. Completely delicious!
2 blocks 35 & 37 year old bush vines in the Bottelary Hills. Deep gravelly Tukulu and Estcourt soil with 15 to 25% clay. Lightly irrigated at veraison. Yield 8 tons/ha.
1 block (Keermont) 14 year old vines on 6 wire vertical trellis. Deep red hutton soil with good moisture retention. Lightly irrigated at veraison. Yield 9 tons/ha.
1 block (Post House) 35 year old vines on a 7 wire trellis with moveable foliage wires. Lower slopes of the Helderberg, 8 km from the cooling influence of the sea. Gravelly Hutton and Escourt soil. Yield 4 tons/ha. Lightly irrigated at veraison.
A relatively easy growing season with moderate weather throughout, following a cold wet winter. An exceptionally warm early spring ensured a successful budburst and flowering with good even shoot growth. Above average rain at the end of October kept soil moisture optimum during the later hot summer. Gale force winds in January caused damage to some of our exposed mountainous vineyards, but not the lower lying Chenin Blanc. An excellent early harvest with full bodied, generous wines with intense, complex fruit flavours.
Grapes lightly crushed and allowed about 2 hours skin contact before gently pressing in a traditional basket press. Sulphur added and natural settling allowed for 2 days before 100%-barrel fermentation with natural yeasts. All the wine was fermented and matured in 400ℓ and 700ℓ casks for 22 months with lees stirred as necessary to complete fermentation. No new oak used. Partial malolactic fermentation. Lightly fined with bentonite – a natural clay. Bottled unfiltered on the property by hand.
Bottling date: 13/12/2021 (179 x 12 x 750ml)
Lovely straw / yellow colour. Nutty lemon and lime nose with some dried apricot and dark caramel too. Restrained, fine and complex. Refined, complex palate with layers of flavours from the 22 months long fine lees contact. Nice depth and texture with a long saline finish. The extra maturity in barrel means it’s great to drink now, but stable enough to last at least 10 years. Ideal with lightly spicy fish and shellfish or poultry dishes
ALC. 14.03% SUGAR: 2,0g/l TA: 4,5g/l pH: 3.45 VA: 0.7 g/l SO2 5free & 76total
Delicious with all manner of seafood. Pairs equally well with sushi or grilled prawns with lemon butter sauce.