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November 2004 - Sula Vineyards 2004 Chenin blanc |
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Region: |
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Nashik Valley, India |
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Residual Sugar: |
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1.76% or 17.6 g/L |
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Total Acid: |
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0.68% or 6.8 g/L |
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Alcohol: |
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12.5% v/v |
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Final pH: |
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3.45 |
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Blend: |
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100% Chenin Blanc |
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Cases Made: |
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15000 |
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Wine Maker's Notes: |
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2004 Chenin Blanc is an off-dry wine with
ropical fruit aromas and mineral notes. This pale coloured wine also has a
nice acidity to balance the residual sugar. It has a good long finish. |
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Vintage: |
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The 2004 vintage was a terrific year for the
grapes. Good monsoon followed by a nice cold winter to allow the grapes to
mature slowly, retaining all the acidity. Harvest of all chenin by mid -
March, early summer to get maturity level. With the warm sunny days and cool
nights at harvest, there was no problem in achieving the average Brix of
22.5 while retaining the desired acid levels. The grapes were harvested at
an average pH 3.35. |
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Vineyard: |
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The grapes came from different vineyards with
differing solils of clay, sandy clay, fine gravel, and differing
microclimates, all within a radius of 50 kms from the estate. The vines were
earlier pruned in the first week of October. The canopy characteristics
varied only slightly between all vineyards. |
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Fermentation and Aging: |
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The grapes were whole cluster pressed gently
and the juice was chilled to about 6 C. The lees were removed and the juice
was inoculated. A controlled fermentation of the juice was done in stainless
steel tanks over a period of 35-40 days. The wine settled for about 2
months, during which they were racked a couple of times. Finally the
different lots were blended, fined, stabilized and filtered. |
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Chef's Suggestions: |
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The 2004 Chenin Blanc is good aperitif wine
and can be matched with moderate spicy Indian food. It would also go well
with baked pumpkin and cheese. |
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