Rijks Touch of Oak Chenin blanc

R99.00

Rijks Touch of Oak Chenin offers freshly peeled apple aromas on the nose, with some hints of tangerine and lemon. The palate is layered and well balanced which makes this a sophisticated wine with great finesse. Excellent ageing potential and marvellous versatility with a wide variety of dishes. The subtle use of oak helps to uplift the fruity characters of this multifaceted cultivar.

The average price of the top 10 wines in this year’s Standard Bank Chenin Blanc Top Challenge was R255,80, the most expensive being Ken Forrester FMC 2018 at R550 a bottle and the least being Touch of Oak 2017 from Rijk’s in Tulbagh which you can pick up for as little as R105 a bottle.

The latter wine is 75% tank fermented and 25% barrel fermented, the wine matured for 11 months on the lees. The nose shows citrus and a little waxy character while the palate shows concentrated fruit, tangy acidity and a savoury finish. It’s a sound and most likeable but certainly not the most complex example of the variety out there.

The average price of the top 10 wines in this year’s Standard Bank Chenin Blanc Top Challenge was R255,80, the most expensive being Ken Forrester FMC 2018 at R550 a bottle and the least being Touch of Oak 2017 from Rijk’s in Tulbagh which you can pick up for as little as R105 a bottle.

The latter wine is 75% tank fermented and 25% barrel fermented, the wine matured for 11 months on the lees. The nose shows citrus and a little waxy character while the palate shows concentrated fruit, tangy acidity and a savoury finish. It’s a sound and most likeable but certainly not the most complex example of the variety out there.

The average price of the top 10 wines in this year’s Standard Bank Chenin Blanc Top Challenge was R255,80, the most expensive being Ken Forrester FMC 2018 at R550 a bottle and the least being Touch of Oak 2017 from Rijk’s in Tulbagh which you can pick up for as little as R105 a bottle.

The latter wine is 75% tank fermented and 25% barrel fermented, the wine matured for 11 months on the lees. The nose shows citrus and a little waxy character while the palate shows concentrated fruit, tangy acidity and a savoury finish. It’s a sound and most likeable but certainly not the most complex example of the variety out there.