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Treskilling Yellow 2017

Treskilling Yellow 2018

R338.00R2,028.00

Noble Late Harvest
100% Chenin Blanc

This Noble Late Harvest offers up honeyed walnuts, dried apricot, honey orange marmalade and pineapple. In the mouth, it is full-bodied sweet and powerful with refreshing acidity as well as massive concentration. Classic, rich mouthfeel reminiscent of Sauternes.

Alcohol: 11.97%

Skin Contact = 4 hours

RS: 181.0g/L

Total Acid: 7.3g/L

Total SO2: 73mg/L

PH: 3.86

Maturation potential 8 years.

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Description

Description

Treskilling Yellow 2018

Treskilling Yellow 2018 Noble Late Harvest 100% Chenin Blanc

This Noble Late Harvest offers up honeyed walnuts, dried apricot, honey orange marmalade and pineapple. In the mouth, a full-bodied sweet and definitely powerful with refreshing acidity as well as massive concentration. Classic, rich mouthfeel reminiscent of Sauternes.

Alcohol: 11.97%

Skin Contact = 4 hours

RS: 181.0g/L

Total Acid: 7.3g/L

Total SO2: 73mg/L

PH: 3.86

Maturation potential 8 years.

Winemaking

The first and foremost observation made about the wines is often the colour.

Above all, these are perhaps some of the darkest, deepest colored wines discovered. This is also a result of a combination of the terroir and vinification process.

The cellar only produces in particular a small quantity of wine and assumes a hands-on and conscientious approach at each step.

Absolutely with creativity, the whole wine package fine-tuned.

Interference therefore kept to a minimum during the wine making process.

The grapes are most importantly handled as gently as possible.

The grapes are finally harvested into small fruit bins, where they are checked and sorted before being lightly crushed and destalked.

Red Wines

The red grapes then fermented in open stainless steel tanks using naturally occurring yeasts from the vineyard.

Fermentation temperatures are 28 – 30° C. By using indigenous yeasts, the wine displays the unique character of the terroir and vineyard.

White Wines

​The white grapes crushed and left on the skins for a 2 hours contact period.

The must then settled for 1 day in a settling tank and then racked straight to barrel where it will ferment.

Additional information

Additional information

Bottle or Case

Bottle, Case (6)