“The Breedekloof Makers are going from strength to strength simply because we have the ability to source from such a unique terroir. As winemakers, it gives us a lot of scope to showcase the wide spectrum of Chenin Blanc: our individual characters and interpretation of Chenin Blanc is clearly visible as one tastes through the range of wines, but there is a thread of beautiful and pure fruit which you find in all of the Breedekloof Chenins. They have a sense of authenticity, which makes them instantly likeable,” says Ivy du Toit of Jason’s Hill.
“We compare the full body taste to the winemaker’s strong personality, but just like the tropical flavour you pick up in the wine you get his kindness and down to earth personality too. The Barrel Fermented Chenin Blanc is a well-balanced wine and that’s the way the winemaker lives his life.” — Henri Swiegers
Straw coloured with elegant soft aromas of tropical fruit with an oak undertone. Palate is well-balanced with excellent structure. Fresh and fruity with a crisp finish.
Vineyards are grown in rocky and alluvial soils on an extended Perold system. Grapes were harvested middle February at 23.5˚ Balling and yielded approximately 11 tons/ha. Fermented in new- and second-fill American and French oak barrels, then matured on lees for a further five months.
Alc: 13.4% | RS: 4.5 g/ℓ | TA: 6.0 g/ℓ | pH: 3.30
R125 per bottle *
“A confident, modest and well-rounded Chenin Blanc, a few characteristics received from its winemaker. Both winemaker and wine also share a perfect balance between wit and calmness.” — Chris du Toit
Rich aroma of dried apricots and ripe citrus complemented by a touch of wood. This is an elegant, yet complex wine with excellent maturation potential. The full creamy texture of this wine makes it a great food companion.
Bergsig Estate is located on the upper slopes of the Breede River Valley at 240-350m above sea level. Here, our grapes were handpicked during the early morning from a single vineyard. These were left on the lees for 60 days for added complexity. A careful approach to wood maturation was followed, wines were tested to ensure optimum elegance and mouthfeel. The wine was fermented and matured for 12 months in 300-litre French oak barrels.
Alc: 14.2% | RS: 3.2 g/ℓ | TA: 6.9 g/ℓ | pH: 3.58
R175 per bottle *
“The brand name, Amyah is thought to be that of Hebrew origin with meanings such as creative insight, most loved, creative force, inquisitive and uncertainty. Uncertainty is the negative hurdle which has inspired our winemakers’ intuitive thinking and their creative executions.” — Annamarie van Niekerk
The wine has a lustrous green-gold hue with a multidimensional aroma of dried peaches, ripe tropical fruit and flavours of spring. The wine’s palate displays a well-rounded richness of flavour and good acidity, with notes of peaches and almonds adding to the rewarding complexity.
Thirty-year-old dryland bush vines grown in Fernwood soil (sandy with medium organic content). 2018 generally saw earlier ripening and lower rainfall resulting in lower yields (4.5 tons/ha), with more intense aromas than in previous vintages. Our goal is to be fruit-driven and not to overpower the wine with too much new wood. To achieve this, a portion is naturally fermented for complexity. Fermentation takes place in barrels – 35% new 500-litre French oak – and matured on lees in barrels for 10 months, regular batonage for four weeks.
Alc: 13.5% | RS: 5.6 g/ℓ | TA: 6.6 g/ℓ | pH: 3.24
R200 per bottle *
“Daschbosch Steen is as open, honest and fun as the winemaker.” — WS Visagie
Distinctive notes of yellow apple alongside green melon and lime on the nose. This wine is beautifully structured on the palate, bursting with fresh yellow and white fruit flavours and finishes subtly, yet distinctive.
Twenty-eight-year-old vines grown in Glenrosa (weathered) soil (R110 and Paulsen rootstock). Grapes were sorted, destemmed, crushed and cold-soaked. The juice was slow fermented in third- and fourth-fill barrels at 15-22°C to enhance flavours and colour. Fermentation lasted for about three weeks with commercial as well as wild yeast. The wine was left on the thick lees for six months and barrel-matured for eight months.
Alc: 13.63% | RS: 2.0 g/ℓ | TA: 5.60 g/ℓ | pH: 3.36
R170 per bottle *
“I’m a very focused and driven individual. I give a lot of attention to detail. It’s a very fruit-focused wine with an individual personality. Not the most bombastic wine but once you get stuck in to it you discover lots of different layers that add detail and complexity.” — Ferdi Visser
Deep rich yellow colour. A blend of 95% Chenin Blanc, 2% Sémillon, 2% Viognier and 1% Muscat D’Alexandrie. Fresh and racy apple acidity on the entry. Good concentration of fruit with nectarine, apricot, apple and melon. Finely structured middle palate with well-balanced acidity that adds length. Hints of creamy oak adds another layer to this Chenin Blanc. Very inviting yet complex nose of juicy nectarine, pear, melon, apple and quince. Hints of oak spice adds a lovely dimension.
Grapes were selected from a vineyard block planted in 1993 – clone A1064 on Richter 99. Reductive winemaking techniques were used in the winery to preserve the delicate fruit aromas. 14% first-fill, 24% second-fill, 14% third-fill with balance made up with seasoned oak. Only 500-litre barrels were used as it suits the style that we want to express. 77% French oak and 23% Hungarian oak used for nine months’ maturation period after which a rigorous barrel selection was done to make the best Chenin Blanc possible.
Alc: 13.77% | RS: 2.75 g/ℓ | TA: 6.37 g/ℓ | pH: 3.31
R185 per bottle *
“Wine is like magic. I learned this from my dad when he was a winemaker and I was a young boy walking beside him in the cellar. Like any good magician, you need to be disciplined with a focus on attention to detail and create something that will excite your audience and leave them wanting more. Every sip a taste of wonder. Every bottle a quest to discover.” — Willie Stofberg
Distinctive floral notes and aromas of dried peach, citrus and lime with a firm and crisp acidity. Wooded in French and American oak, the wine shows elegant and delicate tannins whilst respecting the fruit.
Fifteen-year-old single vineyard grown in alluvial soil with high loam content. Grapes were exposed to direct sunlight to create a beautiful fruit-driven wine and were handpicked in the early morning – yielding 12 tons/ha. After settling the juice, we racked the clear juice into new oak barrels for fermentation and left it on the thick lees for six months and matured in barrel for a further two months. Batonage played a crucial role in the complexity of the wine.
Alc: 13.63% | RS: 2.0 g/ℓ | TA: 5.60 g/ℓ | pH: 3.36
R160 per bottle *
“The Beatrix Chenin is feminine… from the packaging to the delicate aromas of the wine. Honest and delicate with a strong character.” — Ivy du Toit
Chenin Blanc, the versatile cultivar. A wine of profound complexity with hints of honey and white peach, fresh stone fruit and citrus. Wine showing bright natural acidity. Build to age.
Fourteen-year-old vines (Richter 99 rootstock, clone SN24) on extended Perold. Grapes on the Jason’s Hill farm in the Slanghoek Valley were handpicked at 23˚ Balling. Whole clusters in 500-litre amphoras filled with clean Chenin Blanc free-run juice. Natural fermentation. Component was whole-bunch pressed and the free-run juice was fermented in 300-litre Hungarian oak barrels (new- and third-fill barrels). Only free-run juice used for barrel component. Minimal cellar interference. No batonage and no malolactic fermentation. Five months in amphoras and barrels. Amphoras and barrels were emptied, sulphur added before bottling. Bottle-aged for five months.
Alc: 13.4% | RS: 2.2 g/ℓ | TA: 6.0 g/ℓ | pH: 3.36
R180 per bottle *
“Having first studied and worked as a goldsmith and jeweler, I see myself as an unconventional farmer and winemaker. During the past three harvests of The Zahir, we’ve seen an unconventional side of this wine emerge and I can definitely identify with that.” — Heinrich Lategan
A truly well-rounded wine which strikes a balance between bold French oak nuances and fresh yellow and white fruit.
Twenty-five-year-old, low-yielding, bush vines grown in yellow sandy soil in the lowest part of the Breede River Valley. Grapes were hand-harvested and cold-soaked for two days, thereafter, fermented in small oak barrels. Spontaneous fermentation was allowed, and most went through malolactic fermentation.
Alc: 12,5% | RS: 1.6 g/ℓ | TA: 5.75 g/ℓ | pH: 3.4
R140 per bottle *
“This Chenin Blanc stands its place in the market as it’s full-bodied with beautiful tropical aromas and ripe fruit flavours. I am a strong-willed winemaker that will not stand back for anyone but also has a big heart and fun side. That side is also represented as the Chenin Blanc has an elegant touch of oak with undertone of vanilla and spice.” — Mariëtte Stofberg Coetzee
A pale straw colour with a bright golden tinge. Soft floral and tropical fruit aromas such as honeysuckle and melon on the nose, as well as lightly wooded elegance with undertones of vanilla and spice. The palate is loaded with stone fruit, figs and a of hint citrus, which culminate in a crisp acidity and long finish. A truly well-balanced beauty.
Thirty-four-year-old vineyards, some of the earliest versions of today’s clone 24, are planted in fertile and well-drained alluvial soils. Grapes were harvested from this 1.6-hectare block by hand on 22 February 2018 at 23.5˚ Balling – yield was 14 tons/ha. The grapes were cooled before being lightly crushed and pressed. The free-run juice was allowed to settle overnight at 8°C using pectolytic enzymes. The juice was covered with carbon dioxide blankets to prevent oxidation. Fermentation took place in 225-litre Burgundy barrels at a constant temperature of 18-20°C for approximately 15 days. After fermentation it is batonaged daily for three months and matured in barrel for nine months. Then 20% new oak and the rest second-fill.
Alc: 14.5% | RS: 4.40 g/ℓ | TA: 6.60 g/ℓ | pH: 3.29
R195 per bottle *
“Wine has always played such an important part in my life, from driving the ‘parsmasjien’ with my dad as a child to exploring the international wine world as an intern and now finally getting to call Merwida my home as a winemaker. The 2017 Merwida Family Vintners is a representation of hard work, a generational family love for the wine industry and a great example of what the Breedekloof has to offer.” — Lieza van der Merwe
This silky, fruit-driven wine has prominent citrus flavours with a zesty aftertaste that is supported by oak notes from fermentation in first-, second- and third-fill French oak barrels.
Fifteen-year-old vines (clone SN 1064) grown in Glenrosa and sandstone soils. Grapes were harvested during the early morning at 24.5° Balling and yielded 14 tons/ha. Grapes were given two hours of skin contact with natural settling. Fermented in stainless steel until 18° Balling and then transferred into first-, second- and third-fill 500-litre, 300-litre and 225-litre French oak barrels. Maturation for nine months in barrel with regular batonage.
Alc: 14% | RS: 2.4 g/ℓ | TA: 6.1 g/ℓ | pH: 3.41
R120 per bottle *
“A lovely sentinel of the African landscape, the lark is distinguished among birds for its beautiful song. Larks are found across all eight South African terrestrial biomes. A tribute to Olifantsberg’s owners the Leeuwerik ‘Lark’ family from the Netherlands.” — Elizma Visser
A beautiful expression of our terroir, this wine displays good balance of fresh stone fruit and bright citrus notes with a fleshy textured palate and engaging length. An elegant and refined style of Chenin Blanc.
Twelve-year-old trellised vineyard grown in sandstone and clay shale. The majority of the grapes are whole-bunch pressed and a portion is left in the press for extended skin contact prior to fermentation. Spontaneous and inoculated fermentation took place in 500-litre French (5% new) and Hungarian (5% new) oak barrels. Portion of the wine was also fermented in a French oak foudre. The wine was aged for ten months on the lees contributing to the richness and texture of the wine.
Alc: 13.5% | RS: 2.2 g/ℓ | TA: 5.3 g/ℓ | pH: 3.33
R180 per bottle *
“Single Vineyard classified and together with a minimalistic approach in the cellar, my philosophy is to best portray the vintage as the only variable year after year. I guess in many ways that makes the approach easy and uncomplicated. Chenin Blanc is sunshine in a glass and as with the Carl Everson, I also strive to bring a smile and sunlight to the world.” — Attie Louw
The beauty of this wine is, even though it stays the same each year (as it’s harvested from the same Single Vineyard classified block on the farm), each year is different. The 2018 vintage shows some restraint at first, even a bit shy, but then opens up to show quince and pineapple notes with a freshness and finesse ever present on the palate as yellow peach flavours run through your mouth.
Thirty-six-year-old vines grown in Slanghoek Valley provided healthy grapes during a dry season. Spontaneous fermentation in barrel only finished after two months, thereafter the wine was matured for a further eight months in old French oak barrels (400- and 500-litre). A 5% skin-fermented component adds texture which supports the distinctive depth and complexity of fruit we’ve learned to appreciate and love of the Carl Everson Chenin.
Alc: 12.9% | RS: 1.6 g/ℓ | TA: 5.2 g/ℓ | pH: 3.5
R200 per bottle *
“This is a wine that would suit any strong woman’s personality. Bold fruit flavours which linger on the palate because we know how to stand our ground, but with a touch of soft delicacy, because we know when to be nurturing and elegant too.” — Elaine Conradie
A full-bodied wine that shows refined fruit expressions of pineapple, lime and apricots interlaced with nuances of butterscotch on the nose. Fermented and aged in French oak barrels that complement a lingering velvety finish on the palate.
Thirty-year-old vines grown in well-drained, deep and rocky terraces in the Slanghoek Valley. Hand-harvested in March at 23.3° Balling yielding 8.6 tons/ha. The juice was fermented and aged in 50% new French and 50% second-fill French oak barrels. Batonage was done twice a month for the first three months, thereafter once monthly, with 20 months of lees contact.
Alc: 13.16% | RS: 4.5 g/ℓ | TA: 5.9 g/ℓ | pH: 3.45
R196 per bottle *
“The Border Stone Chenin Blanc is a tribute to our heritage on the estate. I strive to make a wine that reflects my passion for the Breedekloof and our winemaking traditions at Stofberg. I see myself as a dedicated, precise person with a sense of adventure and ultimately these characteristics shine through in this wine.” — Pieter Stofberg
A wine with aromas of peach, quince and passion fruit. Leesy on the palate with pear and citrus flavours complemented by good acidity. Complex and well-balanced.
Thirty-year-old vines (Richter 99, clone 1061) are grown on extended Perold system in sandy loam with a layer of rounded rocks in the lower part of the soil profile. The grapes were harvested early March at 23° Balling after a healthy ripening period. After pressing, the juice was allowed to settle naturally overnight. The fermentation took place in old, lined concrete tanks at 13°C. Extended lees contact lasted two months. Post fermentation, the wine was transferred to 300-litre French oak barrels for ten months. Bottled on the estate. This is our second release of the Border Stone Chenin Blanc with a notable difference being a longer ageing period.
Alc: 12.98% | RS: 2.23 g/ℓ | TA: 6.66 g/ℓ | pH: 3.41
R175 per bottle *