ALEXA 2009

I have been involved with these vineyards for 3 vintages now. Growing in decomposed granite, the wine tends to have a freshness, minerality some might describe it as. They age well and are extremely diverse. It gives the winemaker the ability to do various things with it. This time round we focused on a wine that is made in a reductive way. No oxygen present when making the wine. No wood. It makes the wine fresh and crisp. We then blended 10% Viognier with the Chenin blanc. Viognier is a potent cultivar and some describe it as jet fuel of V-power. It adds a thickness to the wine building on the mid pallet in order to produce a wine that is fresh and vibrant but has the body and fullness of a complex food wine. All said the wine is made for summer. Fresh and vibrant to be enjoyed with light salads and fish. But this wine will only be reaching its peak after a year in bottle. Exactly what Woolworths were looking for... Analysis Alcohol (% vol.) 13.5% Volatile acidity (g/l) 0.49 Free SO2 (mg/l) 35 Total SO2 (mg/l) 106 pH 3.17 Total Acidity (g/l) 6.32 Residual sugar (g/l) 2