The grape Chenin Blanc has a long history. It is thought to have been established in the Anjou region of France as long as the ninth century and was probably known then as Cheniere. The variety was renamed Chenin Blanc, after Mont Chenin, in the 15th century soon after being exported to the Touraine region in the Loire Valley.

The fact is unassailable; the most intensely flavoured Chenin Blanc wines come from older vines that have been carefully managed for balanced yields. They prune these dramatically to cut down on yields, pick the grapes riper and often introduce fermentation and maturation.

Tasting notes

Clear and bright white wine. Charming aromas of white peach, blossoms, and citrus. Crisp acidity is balanced beautifully with the fruit that follows through on the palate, backed by a soft creamy texture that gives a long lingering finish.

Food pairing suggestions

• Fully flavoured fish and chicken dishes
• Malay curries and other Pacific Rim cuisine, and will add zest to
• Vegetarian dishes like stuffed marrows and aubergine bakes.

Climate/conditions

Mediterranean climate with winter rainfall situated between the cooler, wetter Boland and the harsher, drier Karoo. Cool nights enhance the veraison with warmer days for good phenolic ripeness and concentrated flavours.

Winemaking

The vines are pruned dramatically to reduce yields and grapes are picked riper, resulting in a superlative wine.

Winemaking strongly focused to preserve the fruit-driven expression of the grapes. Grapes were picked, destemmed, crushed and dry fermented in a stainless-steel tank. To ensure the best flavour retention the wine spends time on lees before fining and stabilisation.