2016 Hart & Hunter Chenin Blanc
2016 has turned out the most beautiful and refined whites. After a much drier than normal spring in 2015, we saw significant rain events through November,
December and January. And then it stopped! We picked our first parcel of
white on the 19th January, with all the reds in by the 23rd February,
so a very fast and furious vintage for us..
Provenance & Winemaking
The fruit for this beautiful wine has come from the block at Cellar Door, where in the 1980’s it was a local icon made by the Sutherlands, and I believe one of a few parcels of Chenin remaining in the Hunter. We did a lot of research into this variety from regions such as Western Australia, South Australia and its original home in the Loire Valley, France. We chose the original style of a dry table wine, hand-picked and crushed, the juice was racked to old barrels and left for wilde ferment. Spending approximately 8 months in oak with regular batonage, we have produced something textural and a really good drink.
The Chenin is made with alot of mouth-feel and textural properties, yet also retaining a crisp, juiciness on the palate. There is a honeydew, lanolin, almost nutty aroma followed by a wilde concentrated palate. Flavours of straw, dried herbs, apple and lanolin allow this wine to finish with a savoury, zesty twang that keeps on giving with a beautiful crisp long finish.
We are drinking the Chenin with Vietnamese pulled pork rice
paper rolls, with spicy dipping sauce.
A beautiful wine to enjoy now, but if you can wait it should reward for 5-7 years.
Bottled: 15 July 2017
Production: 150 dozen