Recently some worthwhile debate on Grape.co.za about how best to position Chenin Blanc towards growing its popular following– a number of preeminent figures coming out in support of drier wines (see here).
At the weekend, Cederberg Chenin Blanc 2011 versus Rudera Robusto Chenin Blanc 2007. The Cederberg unwooded with the following analysis: Alc 13.13%, RS 2.1g/l, TA 6.7g/l and pH 3.45; the Rudera, meanwhile, barrel matured, analysis being: Alc 14%, RS 14.2g/l, TA 7.5g/l and pH 3.26.
Both impressive wines but not exactly easy to drink, the Cederberg taut and lean, the Rudera rich and thick textured with honey, waxy and even mushroom-like notes. My observation would be that when made with serious intent, Chenin makes for geeky wines. Always has done, always will do. We should be celebrating Chenin in all its myriad forms – less workshops and more Chenin “festivals” (parties) where producers can interface with the people who actually buy and drink the stuff.