Org de Rac Chenin Blanc (750ml)
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Org de Rac was one of the first wine farms in South Africa committed to 100% certified organic wine-farming. Today it is one of only 18 local wine producers certified for the making of wines from organically farmed grapes. From the outset, Org de Rac’s motive for organic farming was our conviction that the best, healthiest grapes make the finest wines.
The farm was purchased in 2001 by Nico Bacon, an entrepreneur in the South African fishing industry who had a vision of establishing a wine farm committed to offering local and international consumers premier wines made from organically grown grapes. The first vines were planted in 2002. During the establishing of Org de Rac the best-known specialists were brought into the fold to direct the operation and to assist in achieving the ultimate goal. Soil classifications showed the physical structure and chemical analysis which determine which grape varieties are suitable for planting. The viticulturists used the assessments of the soil types and decision of which rootstock to attach on the correct variety to plant on the specific sites.
Org de Rac is located in Swartland, one of South Africa’s most famous and oldest wine-farming regions and situated outside the town of Piketberg some 130km north of Cape Town and on the very northern edge of the Swartland region. Its vineyards are south-facing and grow in isolation, fanned by the cooling westerly breezes of the icy Atlantic Ocean situated 50km away.
This is a pale straw-coloured wine with ayouthful green tinge in the glass. Bright stone fruit and a hint of lime zest on the nose. Flavors of peach, pear and citrus, a rich mouthfeel juxtaposed by fresh, chalky minerality on the lingering finish. Enjoy well chilled with mildly spicy dishes or soft cheeses like brie and ricotta.
Grapes are sourced from an organic vineyard situated on the banks of the Berg River, on a south-facing slope with a micro- and macroclimate ideally suited to the cultivation of this variety. Meticulous sorting of the grapes is done with the use of a berry sorting machine upon arrival at the cellar to ensure only the the best grapes are vinifed. Natural yeasts are used for fermentation, and the wine spends considerable time on its lees to create a creamy, textured mouthfeel before bottling.