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Raats Original Chenin Blanc, Organic, Western Cape 2019

A fresh, fruity and satisfying unoaked Chenin Blanc bursting with pineapple and lime zest. Versatile and delicious!
Crisp & Dry, Aromatic, Full-Bodied White
More Information
Producer Raats Family Wines
Country South Africa
Region Stellenbosch
Wine Type White Wine
Body / Style Crisp & Dry, Aromatic, Full-Bodied White
Grape Blend 100% Chenin Blanc
Bottle Size (ml) 750
% Abv 13.5
Vintage 2019
Special Features Organic, Vegan
Extra Info Fresh, versatile, satisfying
Food Pairing Guide An easy to pair wine, especially recommended with curry or similar spicy dishes as well as sushi and oysters.

Raats Original Chenin Blanc is an un-wooded, organic that's very clean and satisfying indeed. Made with hand-picked Chenin Blanc grapes, this is a versatile wine with juicy apple and pineapple flavours, alongside refreshing lime zest aromas. Fruity and fresh with a long, satisfying finish. A top-notch example of one of South Africa's greatest grape varieties.

Bruwer Raats is a gentle giant of a man and his reputation is starting to match his stature. His mastery of chenin blanc and cabernet franc is bringing him praise from around the world as "the most exciting and forward thinking winemaker" in Stellenbosch.

As part of the new wave of South African winemakers, Bruwer crafts soil specific wines that embody the unique characteristics of the region. With hand harvesting, whole bunch pressing and using natural fermentation without fining or filtering it helps him create wines that are world class.

Produced from vineyards with an average age of 35 years. Vines are grown in both decomposed granite and Table Mountain sandstone soils. Combination of trellised and bush vines, irrigated as well as dry land. Yield approximately 7 – 8 tons per hectare. Grapes grown from the two soil types are fermented separately, the decomposed granite bringing a lime and mineral character, while the sandstone more topical fruit and structure. The juice was cold settled for 2 to 3 days, then cold fermented (14º - 16ºC) in stainless steel tanks and aged on the lees for 6 months before bottling. No wood ageing.
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