Geyer Wine Co. - Chenin Blanc (2018)
Chenin Blanc macerated on skins for two days. This wine is fermented with indigenous yeasts with only minimal added sulfites at bottling. Unfined, unfiltered.
About the Winemaker:
After a childhood in the Barossa Valley, Dave found himself working in the vineyards of Torbreck in 2002. This sparked his interest in all things viticulture and preceded a 7 year stint in the winery. Given an opportunity to travel for vintage to the US in 2007, the goal of one day producing his own wines was cemented. A trial run ensued in 2009 where he and his brother worked to develop ‘Geyer Brothers’.
A thirst for knowledge and palate expansion flourished with vintages in New Zealand, South Africa and France. From here, Dave came home and started life in the Barossa with his wife. He sought to control the process from the vineyard, with the elimination of synthetic chemicals, to the winery to produce wines created through natural fermentation and traditional minimal intervention techniques. Soon after, a transition from Geyer Brothers to Geyer Wine Co. followed as the brothers parted ways.
2015 was the first instalment from Geyer Wine Co. where Dave looks to highlight regional and varietal characteristics of small vineyard parcels share farmed across the Barossa Valley in a sustainable fashion. The Geyer Wine Co. portfolio has diversified since 2015 but the underlying values and winemaking beliefs remain the same. Dave juggles his time between working for himself, and on his other label, Yetti and the Kokonut.