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Ken Forrester T Noble Late Harvest 2018 375ML

Exceptional finesse & balance

Chenin Blanc

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$55.00

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Stone Fruit, Tropical Fruit, and Mineral, Sweet Spice, Toasted, and Smokey

BODY: Full
DRYNESS: Very Sweet
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%): Moderate (9-12%)

Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa

Grape Varietals:

Chenin Blanc

Winemaking:

Grape Drying and Direct Press

Maturation: 13-18 Months Oak Barrels

Awards:

Tim Atkin 91-95pts

WESTERN FOOD PAIRING
Serve with fruit tarts, wild berries and ice cream; and full flavoured cheese.

ASIAN FOOD PAIRING
Ondeh Ondeh, Super Spicy Ayam Penyet

Ken Forrester Wines

Started in 1689, the farm is one of the oldest in the Cape, just 10 years after Stellenbosch was founded. The Ken Forrester label was first produced in 1994, when the wines were at the forefront of the Chenin Blanc revival

Description

Ken Forrester T Noble Late Harvest 2018

Grape Varietals & Region: 100% Chenin Blanc from Stellenbosch, with high clay & silt soil vineyards.

Taste Profile: Golden-coloured, this wine has fresh, sumptuous peach and dried apricot flavours, overlaid with a tropical lushness of melon and pineapple. It is ripe on the sweetness, yet tangy with sweet and sour flavours like baked apples, clove spice, wood spice, ending with a honeyed finish.

Winemaking Process: The fruit is blessed with botrytis, and is picked across multiple pickings to maintain a perfect natural acid balance with the sweetness, creating a wine of exceptional finesse and balance. The juice ferments & ages in 400 L new French oak barrels.

Lush & Balanced Desserts

Many of these wines often have been touched by botrytis, and have a beautiful balance between fruit & acidity. Despite being lush, they often have some brightness or mineraility to them, and are not as thick textured as some other dessert styles. Classic notes would be honey, botrytis, apricot, peach and other stonefruit, marmalade, spice

Late Harvest

By leaving the grapes on the vines longer than usual, the grapes become naturally dehydrated, and is used to make wines that are higher in resudual sugar & potential alcohol
They do not necessarily have to have noble rot, and is probably the easiest method to achieve sweet wines