2015 Passionfruit Estate Chenin Blanc

A few days ago, my husband looked into our stash of wine and found this bottle of 2015 Chenin Blanc, the first wine that we made. The wine is now 10 years old!
The color indicated that it was still in good condition! The flavors were of lemon and pineapple with an acidic finish. It went well with the Asian food we were eating that evening, teriyaki mariated pork sandwiches with Hawaiian style macaroni salad.
In 2015, we might had about 150 Chenin Blanc vines that survived the disasterous polar vortex of the winter of 2014 and these vines gave us 360 clusters of grapes. Our friends who helped us harvest the grapes came to our home to foot stomp the grapes in an Igloo cooler! The nice thing about the cooler was that it had a spigot where the juice could be drained into a 5 gallon jug.
Prior to the foot stomping, my husband converted our old refrigerator into a temperature controlled environment with which to conduct a slow and low temperature fermentation.
From that initial fermentation we learned to be patient and let the yeast do it's thing. We also learned that the flavor of newly fermented Chenin Blanc can be searingly acidic! My husband refers to this flavor as "jet fuel". Now we know if we taste "jet fuel" our Chenin Blanc is on the right trajectory on it's journey to being the Chenin Blanc that our terroir produces.
Since we only use 100% grapes grown on our vineyard, yeast to ferment the juice and less than 50 parts per million (ppm) sulfites to preserve the wine, we like to say that our wine is the pure expression of the grape varietal.