Not always a fan of this style, bordering on orange, but this is delicious, as pretty much all the Daschbosch wines are. c80% Chenin Blanc, c20% Muscat.
The grapes are sorted, de-stemmed and crushed. Fermentation process starts with juice still on the grape skins, whereafter the wine is left on the grape skins for a further 6 months. The clear wine is then racked, blended and bottled.
Lightly savoury nose with notes of citrus peel, fennel and almond. Taught and textural on the palate with flavours of apricot kernel and grapefruit, peach too followed by a tangy blood orange finish with just a toucj of grip.
The wine pairs well with bolder, fuller dishes like Moroccan curries and rich stews, but will also highlight the ‘umami’ factor in most modern Asian dishes.
