DeMorgenzon is a rapidly rising star of Stellenbosch, the estate positively bubbling with excitement, energy and ambition. Attention to detail and perfectionist standards have elevated DeMorgenzon’s reputation since Hylton and Wendy Applebaum’s acquisition of the estate in 2003. Cellar Master Carl van der Merwe continues to collect award after award for his outstanding wines, with Chenin Blanc a particular success in Carl’s more than capable hands.
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak supports a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Delicious with creamy pasta dishes.
Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months, the various parcels were blended, before being stabilised, lightly filtered and bottled.