Cavalli Reserve White 2024
A textured, barrel-fermented blend of white peach, apple, pear and lime, layered with almond brittle, orange zest and brioche, finishing crisp and dry.
Aromatic
£20.95
| Producer | Cavalli |
|---|---|
| Country | South Africa |
| Region | Stellenbosch |
| Wine Type | White Wine |
| Body / Style | Aromatic |
| Grape Blend | 60% Chenin Blanc, 28% Verdelho, 6% Chardonnay, 6% Viognier |
| Bottle Size (ml) | 750 |
| % Abv | 13.5 |
| Vintage | 2024 |
| Special Features | Biodynamic, Sustainable, Vegan |
| Extra Info | Textured, barrel-fermented white blend |
| Food Pairing Guide | Pairs well with roast pork belly or a creamy mushroom risotto. |
Cavalli Reserve White is a textured blend of Chenin Blanc, Verdelho, Chardonnay and Viognier, with each parcel hand-picked in the early morning, whole-bunch pressed and vinified separately to preserve its individual character. The earliest-picked Verdelho underwent spontaneous fermentation in 500L and 400L barrels, contributing exceptional acidity and a delicate white-fruit profile, while the riper-picked Viognier added tropical fruit and floral notes from fermentation in seasoned French oak. The Chardonnay and Chenin Blanc were fermented in new 300L and 500L French oak, with the balance in 225L barrels of second- to fifth-fill, each inoculated with terroir- and flavour-specific yeast strains suited to its picking time. Monthly battonage on lees ahead of blending built further richness. The result is a wine of complex, enticing aromas — white peach, apple, pear and lime, layered with almond brittle, orange zest and brioche — carried by a broad, textured palate, fresh mouth-watering acidity and a crisp, dry finish.
Blend: 60% Chenin Blanc, 28% Verdelho, 6% Chardonnay, 6% Viognier
Each parcel was hand-picked in the early morning, whole-bunch pressed and vinified separately. The Verdelho underwent spontaneous fermentation in 500L and 400L barrels, while the riper-picked Viognier fermented in seasoned French oak; the Chardonnay and Chenin Blanc fermented in new 300L and 500L French oak, with the remainder in 225L barrels (2nd- to 5th-fill). Terroir- and flavour-specific yeast strains were used according to picking time, and all batches were kept on lees with monthly battonage until blending.
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