Riviera is a skin-macerated Chenin Blanc, made using carbonic maceration techniques. After hand-harvesting, the grapes are cooled overnight. Around 60% of the fruit is placed in concrete tanks, partially whole bunch and partially destemmed. Some juice is pressed and poured over the grapes to initiate fermentation. As fermentation progresses, juice is run off into old casks, and more fruit is added to the tank in a continuous fermentation approach. After approximately three weeks, the tank is pressed, capturing the full character of the skins and fruit.
A complex aromatic profile with notes of grapefruit, quince, and spice. The palate is grippy and textured, supported by a refreshing tannin structure. The wine’s deeper yellow hue reflects its skin contact and maceration, offering a distinctive and expressive take on Swartland Chenin Blanc.
