"Single Block" Chenin Blanc
100% Chenin Blanc
L’Avenir estate was founded by Mauritian-born, Marc Wiehe, in 1992. In tribute to the celebrated terroir of the historical Stellenbosch wine region, L’Avenir focuses on producing elegant wines which showcase their unique setting. We focus on the two varietals which form the foundation stone of the South African wine industry – tipping our hat to the heritage of Chenin Blanc while embracing the innovation inherent in Pinotage. Despite L’Avenir Estate only having been established in 1992, our soils have been under vine since the beginning of the Stellenbosch wine region. The majority of our vineyards have reached full maturity, resulting in naturally limited yields of the highest quality grapes. We keep our focus on the vineyards, in order to produce premium quality grapes. Based at the foothills of the Simonsberg mountain range within an area referred to as the “Golden Triangle” of wine. Our soil types are varied and include Glenrosa, which is considered to be one of the Cape’s best soil configurations for the vine.WINEMAKING & VINTAGE NOTES
Hand-selected for their excellence, the vineyard blocks used to create our flagship Single Block range comprise some of the oldest vines in the Stellenbosch area. These wines are a tribute to their terroir and are crafted with precision to showcase this. The 2.0ha planting of Chenin Blanc is the oldest on the farm. Established in 1973, this single block is also one of the oldest in South Africa still used for vinification. Row and bunch selection of this single block make it possible to produce this Single Block Chenin Blanc. Situated in a cooler pocket of the farm with a southerly aspect and alongside a dam, the soils seldom require additional irrigation during the hot summer months. In special years the block is prone to a touch of carefully monitored Botrytis infection that promotes the production of high quality, intricately complex wine. Harvested in February 2015- The earliest harvest in 50 years made this Chenin Blanc ripen extremely fast but still led to beautiful, mature, full ripe fruit that allowed a healthy delivery of grapes to the cellar. Fermentation started at 12-14°C in stainless steel tanks for 3 days and then transferred to Acacia Barrels and 1-3rd use French oak to complete fermentation. Skin contact maceration limited to 3 hours and no Malolactic fermentation. Left on the healthy lees, in Acacia and French oak barrels for 12 months, whilst performing battonage on a weekly basis for 3 months, then on a monthly basis.TASTING NOTES
A full palate bursting with delicate tropical flavors of pineapple, pear and apricot followed by a touch of citrus fruit that lingers with elegance. The gentle acidity ensures that this wine remains refreshing, crisp and ideal to accompany seafood on a languorous summer’s day.