The FMC 2009

The pinnacle of what we consider to be the finest expression of the grapes of this varietal - an icon chenin, a challenge to the world! Rich, layered with dried apricot, vanilla and honey.

Enjoy with special friends as an exciting aperitif or with spiced dishes, even mild seafood/shellfish or curries. Great with exotic Eastern spiced foods.

variety : Chenin Blanc [ 100% Chenin Blanc ]

winery : Ken Forrester Wines

winemaker : Ken Forrester and Martin Meinert

wine of origin : Stellenbosch

analysis : alc : 14.0 % vol rs : 6.1 g/l pH : 3.57 ta : 6.6 g/l

type : White style : Off Dry wooded

pack : Bottle closure : Cork

AWARDS

The FMC (Forrester Meinert Chenin) 2009

2011 International Wine and Spirit Competition (IWSC) in London - Silver

Wine Spectator - 92 Points

Robert Parker Rating Aug. 2011 - 93 Points

Platter 2012 - 4 ½ stars

The FMC (Forrester Meinert Chenin) 2008

Decanter - 5 stars

Wine Spectator - 92 Points

THE FMC (Forrester Meinert Chenin) 2007

Chenin Blanc Trophy (IWSC)

Bronze at Decanter New World Wine Awards (UK)

Wine Spectator - 93 Points

Stephen Tanzer International Wine cellar - 91 points

The WINE GANG - 94 points (UK)

Decanters "Ten best varietal wines from South Africa"

Wine Innovation awards – Silver Medal

THE FMC (Forrester Meinert Chenin) 2006

Wine Spectator - 93 points

John Platter - 5 stars

THE FMC (Forrester Meinert Chenin) 2005

Wine Specatator Critic's Choice, rated FMC as one of the top 250 wines in the world

Wine Spectator - 92 points

John Platter - 5 stars

The FMC (Forrester Meinert Chenin) 2004

Wine Magazine - 5 Stars

Decanter Magazine voted Best Single White Varietal in South Africa

Jancis Robinson rated FMC as "the Most Exciting Chenin in South Africa"

ageing : Will gain additional complexity with cellaring.

in the vineyard : Soil: Clovelly soil, bush vines
Yield: 3 tons/ha
Locality: south-south-west

about the harvest: Hand harvested Chenin Blanc - primarily from low yielding, old bush vines (planted in 1974). Harvested at full maturity.

in the cellar : Natural wild yeast fermentation in new French oak 400 litre barrels. Due to repetitive harvesting some botrytis is always present. Maturation on the lees - total of 12 months in the barrel.

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