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Kleine Zalze - Vineyard Selection Chenin Blanc 2020

White wine from South Africa
Price: £12.95
Case Rate: £12.32
Ex Tax: £10.79
Country:
Winery: Kleine Zalze
Wine Maker: Alastair Rimmer
Grape: Chenin Blanc
Grape Percentage: 100% Chenin Blanc
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now
{{ quantity }}
Country:
Winery: Kleine Zalze
Wine Maker: Alastair Rimmer
Grape: Chenin Blanc
Grape Percentage: 100% Chenin Blanc
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now

Wine tasting notes

Hand-harvested premium grapes from some of the oldest vines on the estate are used to produce this rich Chenin with a gently tropical nose of honeysuckle and pineapple with fresh green apple and subtle oak.

Winery information

Kleine Zalze

Kleine Zalze is a family owned winery situated in the heart of the Cape Winelands. Winemaking has taken place there on a small scale since 1695 but it was in 1996, when Kobus Basson and his family purchased the property, that the modern Kleine Zalze was born. In 1996 the estate's soils were scientifically mapped, evaluated and replanted according to their specific terroir characteristics and potential. Continuous investment over the last 17 years has seen the winery evolve into one of the most awarded in Stellenbosch.

The estate places great emphasis on terroir and the influence it has on grapes and flavouring. Kleine Zalze has three tiers of wine, ranging from the flagship Family Reserve range, to the Vineyard Selection and the Cellar Selection.

Kleine Zalze wines all have a distinctive character driven flavour influenced by the farm's extensive soil analysis and three distinct terroir areas.

Vinification notes

The grapes were handpicked early in the morning and immediately crushed into holding tanks. We have extended (24 hours) skin contact to extrat all the Chenin flavours to ensure good structure in the final wine. Only the free run juice was used and settled for 1 day before inoculation with selected yeast strains. The juice was racked into barrels for fermentation. No new barrels were used to ensure that unique characters of the specific terroirs were preserved in the wine. After fermentation the wine was aged on the primary lees for another 6 months before being racked out and prepared for bottling.