Lammershoek Roulette Blanc 2008

Name: Lammershoek Roulette Blanc 2008
Brand: Lammershoek
SKU: 23470

The nose shows hints of green apples and zesty citrus. The palate weight is wonderful-rich Paardeberg Chenin balanced beautifully by a zingy acid. The finish lasts forever. There is a slight increase in the Chardonnay component in 2008 which adds a lovely creaminess to the palate.

variety : Chenin Blanc [ 48% Chenin Blanc, 41% Chardonnay, 11% Viognier ]

winery : Lammershoek Farms & Winery

winemaker : Albert Ahrens

wine of origin : Swartland

analysis : alc : 14.5 % vol rs : 4 g/l pH : 3.3 ta : 6 g/l

type : White style : Dry

pack : Bottle closure : Cork

AWARDS

Platter 2010 4 ½ stars.

ageing : The wine will be at its best after 2-3 years in bottle but can be enjoyed for the next 5 years +.

in the vineyard : This blend is led by the star of the Paardeberg-Chenin Blanc. The yield off these very old (up to 50 years) dry land bush-vines is low at a maximum of 3, 5 tonnes a hectare. The Chardonnay component is also harvested from old dry land bush-vines while the Viognier is younger at seven years with a slightly higher yield of up to 5 tonnes per hectare.

The vineyards are currently being converted to sustainable and organic farming with a focus on getting soil and vine in balance. No chemical fertilizer has been applied in 5 years with organic composting preferred. The positive effect is reflected in the wine with an almost 0.5% drop in alcohol over the last couple of years-an indication of phenolic ripeness being achieved at lower sugar levels. We are therefore able to pick earlier.

about the harvest: Winter 2007 gave us 610mm of rain-wet by our standards. A mild February meant a longer ripening period which led to more elegant wines

in the cellar : Grapes are kept in 20kg lugs and cooled to 2°C prior to a hand sort. The bunches are destemmed, the berries crushed and then pressed. After a light settling, the juice is transferred to a mixture of 300, 500 and 600 litre 2nd and 3rd fill French oak barrels for natural fermentation to commence. Racking is kept to a minimum during the 9 month maturation period. The component parts are kept separate prior to blending and bottling. The wine is biologically stabilized with no fining and filtration necessary.

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