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This block is one of the highest on Diamant Farm in Paarl – steep vineyards planted in decomposed Granite soils amongst granite boulders. The block is harvest by hand and the grapes used for three different handcrafted components. One component was left to ferment on the grape skins (natural fermentation) for 4 days, before pressing and cold fermentation. One component was fermented in barrels naturally and the third was fermented cold in Stainless Steel and left on the gross fermentation lees for 6 months. The components were blended after aging for 10 months. The complexity and versatility of Chenin is celebrated, as this wine shows Chenin in a warm climate with the fruit shining through.
Light straw colour with a green tinge. Layers of fresh stonefruit, tropical fruits and citrus on the nose. Intense fruit on the palate with a dry mineral finish, typical of the skin fermented portion.
“Diamant” means diamond in Afrikaans and is the name of the farm on which this Chenin Blanc was grown. In 1657 Abraham Gabemma, of the Dutch East India Company, was sent in land in search of new trading relationships. Whilst traversing through the winelands, he saw a giant granite rock glistening in the sun after a rainstorm and named it “de Diamondt en de Peerlberg” (Diamond and Pearl Mountain), from which Paarl was eventually derived. Today, these vineyards grow in granite rich soil, amongst granite boulders on the slopes of Paarl mountain, the same granite that inspired the name of our beloved town. This wine pays homage to the original name of Paarl and the farm on which the grapes are grown.
6.8 g/ l