Limited Release

2021 DJL Chenin Blanc

$28.00
$168.00

113 in stock

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This is our inaugural DJL Chenin Blanc, a limited Cellar Door release produced from a small parcel of fruit from a single vineyard in Yallingup. It is a a punchy, tropical and bright medium bodied, off-dry wine offering a wonderful generosity of fruits.

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    Delivery Information

    Australia Post delivery timeframes:

    • Melbourne – 3 to 5 business days
    • Sydney & Adelaide – 3 to 5 business days
    • Brisbane – 3 to 6 business days
    • Perth & Darwin – 5 to 8 business days

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Viticulture

Chenin Blanc
2021
Margaret River
We had a great Summer leading up to vintage, although a rain event about a week or so before the start of harvest lead to some unusually humid conditions (for Margaret River at least). Careful fruit selection in some vineyards was required as a result of the humidity, despite experiencing good weather during the white harvest. The end of the whites saw a bit more rain, which was then followed by fine weather for the rest of March setting up the Cabernets nicely. In summary 2021 was a more challenging season than usual, however the extra work in the vineyard ultimately paid dividends with some wonderfully elegant wines being produced as a result. This is our second DJL Chenin Blanc, a limited release produced from a small parcel of fruit from a mature single vineyard in Yallingup.

Tasting Notes

Pale straw with slight green tinge.
The punchy bouquet displays crunchy tropical fruits and citrus with wafts of chamomile and nectar with some underlying barrel ferment complexity.
The palate is off-dry, and medium bodied, and offers a wonderful generosity of fruits. Ripe pears, pawpaw and fig combine with a bright acidity which balances the lingering sweet fruit finish. A subtle savoury saline, oystershell element also provides a great foil to the natural residual sugar.

Winemaking

13.0%
750ml
3.28
The fruit was pressed, without any crushing, followed by 100%-barrel fermentation in select French oak (10% new oak). Wild fermentation was encouraged in order to introduce more complexity and the fermentation was stopped with a judicious amount of residual sugar remaining. All the individual batches which make up the blend were lees stirred throughout a four-month oak maturation period, without any malolactic fermentation.

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