Mount Rozier Reserve The Beekeeper Chenin Blanc (6 Bottles) Stellebosch, South Africa

$152.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

The wine has a striking, pale lime colour. This complex and classy Chenin Blanc offers aromas of white blossoms, ripe tropical and yellow stone fruit. On the palate you can enjoy white peach, citrus, and pink lady apple, underpinned by a delightful flinty freshness and delicate
citrus finish. The palate is intense and well rounded.

The grapes were hand harvested at optimum ripeness from old Swartland Chenin Blanc bush vines. The grapes where gently crushed with minimal skin contact before the juice was separated from the skins.

The juice was cold settled for 72 hours before it was racked from its primary lees and a percentage of the light lees was added again for further complexity. The juice was inoculated with a selected yeast strain to capture the fruity aromas, and fermentation took place at 13 – 15°C for 16 days.

Thereafter it was racked from the primary fermentation lees and allowed to mature for another three months on its fresh lees to create a
wine with a fuller mouthfeel.

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Description

About Mount Rozier

The Mount Rozier estate, founded at the turn of the 19th century, is a beautiful, buzzing landscape of indigenous flora and fauna, and home to Mount Rozier’s abundantly characterful wines. Every wine has a sense of place, and each label in our Reserve range tells a story from the farm, and is named after real people, places or wildlife.

The vineyard itself is named for its founder, Annie Rozier, a flower merchant who picked wildflowers in the surrounding Schapenberg Hills and produced medicines for the local community.

Today, our family-owned vineyard and winery focus on minimal intervention, sustainable and ethical farming practices and uncompromising quality. For our unwavering commitment to conservation, we are delighted to have been named a WWF Conservation Champion earlier in 2021.

Dynamic winemakers Leon Esterhuizen and Terence Capes use progressive methods in the cellar to create a range of easy-drinking wines to suit all palates. These include a minimal intervention philosophy, fermentation and ageing in amphorae and concrete eggs, adding a complex layer to fruit-forward wines.

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