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Darling Cellars

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The recent demarcation of the Darling district has led to a focus at Darling Cellars on wines which are terroir specific, such as Arum Fields Chenin Blanc.

Explosive tropical nose of ripe peaches, pears and guava. This wine is well balanced with great structure and a good mid palate with guava flavours still evident and a well-rounded finish.

Technical analysis

ALCOHOL

13.2 %

RESIDUAL SUGAR

2.6 g/L

pH

3.58

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Pieter-Niel Rossouw

VARIETY

Chenin Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Darling

Vinification details

All grapes were hand harvested before being crushed and destalked, followed by 14 days’ fermentation at 14-15°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 3 months to add complexity.

Awards

Veritas 2017: Gold

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

The recent demarcation of the Darling district has led to a focus at Darling Cellars on wines which are terroir specific, such as Arum Fields Chenin Blanc.

A fruity, crisp white with aromas of pears and peaches on the nose as well as mouthwatering guava flavours. A well-balanced and -structured Chenin with guava flavours following through on the palate and a well-rounded finish.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

2.0 g/L

pH

3.50

ACIDITY

5.5 g/L

ORIGIN

South Africa

WINEMAKER

Pieter-Niel Rossouw, Maggie Venter

VARIETY

Chenin Blanc

FINED USING

Gelatine

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Darling

Vintage conditions

The winter and spring leading up to the 2016 vintage were among the driest in recent years. Normal rainfall in the area is about 450mm, but in 2016 this was only 176mm. Winter temperatures were not as cold as normal; unfortunately there was an unexpected heat wave at the end of October that rushed some of the earlier cultivars and meant that the veraison period was shorter than normal. After that temperatures stayed on the higher-than-normal side and the rain stayed away. The ripening period was subsequently shorter than normal due to the drier and warmer conditions.

With very little rain during the berry-setting and ripening period, the berries stayed very small, giving extra concentration, intense flavours and a very good colour.

Vinification details

All grapes were hand harvested before being crushed and destalked, followed by 14 days’ fermentation at 13°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 3 months to add complexity.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

Download full size images

The recent demarcation of the Darling district has led to a focus at Darling Cellars on wines which are terroir specific, such as Arum Fields Chenin Blanc.

A fruity, crisp white with pears and peaches on the nose as well as mouthwatering guava flavours. Arum Fields is a well balanced and structured Chenin with guava flavours following through on the palate and a well-rounded finish that will complement seafood, light dishes and salads.

Technical analysis

ALCOHOL

13.2 %

RESIDUAL SUGAR

2.6 g/L

pH

3.48

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Pieter-Niel Rossouw, Maggie Venter

VARIETY

Chenin Blanc

FINED USING

Gelatine

SULPHUR

Free: 42

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Darling

Vintage conditions

After a good long, wet winter Darling experienced very even bud-break. A long cool growing season allowed the grapes to mature beautifully while retaining their natural acidity. This was definitely an outstanding year for whites.

Vinification details

All grapes were hand harvested before being crushed and destalked, followed by 14 days’ fermentation at 13°C. The grapes and juice were handled reductively to prevent oxidation. Although there was no oak contact, the wine was left on its lees for 3 months to add complexity.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss