The Introduction Chenin Blanc 2014 – give it a try
10 June 2016
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Jenny Crwys – Williams: Wine of the Weekend for the month of June. Episode 1 Angela Lloyd and we’re talking about the Miles Mossop, The Introduction Chenin Blanc 2014. If we want to know the price it’s even R95. So Angela, thank you very much indeed for joining me and for choosing the wines for June. I’m very excited because the weather is getting colder, definitely. So, what have you chosen for us for the first weekend in June?
Angela Lloyd: Well, I think the Chenin Blanc will be a wonderful introduction to the first weekend in June if it’s wintery weather. For although it’s called The Introduction, it’s the introduction to a very different class of Chenin that we were used to in the old days. This is beautifully drinkable now with lovely sunshiny fruit in it, a real burst of yellow and white fruit, peaches, and white peaches. But there’s more to it than just fruit.
The origin of this Chenin Blanc
It comes from two old vineyards, one in Stellenbosch and one in the Swartland. Miles picks them at different times to make sure he gets the right level of ripeness and flavours that he wants in them. The juice then is fermented in old oak and when it’s finished fermenting it stays on the dead yeast cells; which give a lot of nourishment to the wine and gives it richness.
So although it’s got a lot of fruit, it has also got a wonderful rich mouthfeel to it. Although it’s bone dry, this is not sweet. It’s a lovely bone dry wine full of fruit. Beautiful to drink now by itself. But what it’s a real wonderful wine to go with is curry. This is… people often struggle with curry.
JCW: Yes, okay well that’s absolutely lovely. Now would you serve it very cold, how would you serve it?
Do not over chill this wine!
AL: No, now this something I learnt very much during our tasting of the Chenin Blanc’s on the Old Mutual Trophy Wine Show last week. They can be killed by being over-chilled. Especially a wine like this which has been in barrel, which gives it a natural richer style anyway.
On the lees which gives it a greater texture to it, more of a, not tannin. But a little bit of density. If you chill it you lose all that, which is such a pity. Because that is, the texture is part of it which makes it go so well with something like curry.
JCW: Okay, fantastic, so curry Sunday or something like that. Curry Sundays has a good ring to it.
AL: Yes, but you can start off with it too. You can drink it as an aperitif. It’s only just over 13%, 13.5% alcohol. But it’s got all this wonderful flavour. So for somebody who doesn’t know Chenin, they’re getting all this flavour. They say ah, this is Chenin because it’s just so recognisable. You’d never mistake it for Sauvignon Blanc.
JCW: Angela, thank you for that.