Last night an interesting contrast in styles when De Trafford Straw Wine 2003 was put up against Lammershoek Straw Wine 2009, the former being hugely rich and full, the latter fresher and more zingy.
The De Trafford is from 100% Chenin Blanc, and was naturally fermented in mostly new oak, 60% French and 40% American before being matured for 17 months. Abv: 13.7%, RS 192g/l, TA 7.3, pH 3.62. The Lammershoek is from 89% Chenin Blanc and 11% Hárslevelü also naturally fermented in old French oak and matured for nine months. Abv: 10%, RS 280g/l, TA 8.7g/l, pH 3.52.
Both wines were very good in their category but really how much Straw Wine does anybody want to drink? For all their richness, they necessarily do not have the same complexity as a top quality Noble Late Harvest and you have to have a high tolerance for volatile acidity!