Freda White Blend.

This versatile white blend pairs excellently with seafood dishes, particularly grilled fish and shellfish. It also complements poultry, creamy pasta dishes, and soft cheeses, enhancing the dining experience with its fresh and lingering finish.

The Bellingham story starts in 1693 when Hollander Gerrit Janz van Vuuren and his French Huguenot wife planted the first 1 000 vines on the estate, then known as Bellinchamp (‘pretty fields’). It then passed from family to family until 1943, when Bernard and Fredagh Podlashuk purchased the somewhat derelict farm, set about restoring the manor house, gardens and vineyards and effectively pioneered the modern renaissance of the Bellingham Estate in Franschhoek. The Podlashuks replanted the farm to vineyards and travelled to France and Germany to do extensive wine research. Upon return, they buckled down and released the Cape’s first rosé in 1949, followed in quick succession by the Premier Grand Cru in 1951 and the first single varietal Shiraz in 1956. The 80s and 90s saw vineyard developments, cellar extensions and the beginning of Bellingham’s classic New World winemaking philosophy. Today, while still inspired by its history of innovation, ingenuity and foresight, the brand is firmly set in the 21st century, producing contemporary, structured wines with an unmistakable sense of place and style. Our team of viticulturists source the finest grapes from sought-after vineyard sites across the Western Cape of South Africa, a task that they have mastered over many years of research and the use of cutting-edge technological resources. The style of each wine dictates the location of these sites, and long-standing relationships with our expert grape grower suppliers ensure that the vineyards are meticulously managed throughout the growth cycle to yield pristine grapes for wine production.

This Cape-style white blend comprises Chenin Blanc (40%), Grenache Blanc (30%), and Sauvignon Blanc (30%). The Chenin Blanc is sourced from two mature vineyards in Stellenbosch and Durbanville, planted on decomposed granite soils with high clay content, ensuring low stress levels even in dry vintages. The unirrigated blocks contribute structure and varietal detail. Grenache Blanc comes from shallow decomposed-granite soils in the Voor-Paardeberg region, selected to reduce vigor and enhance the blend. The Sauvignon Blanc, from weathered-shale soils in the Cape Town area, imparts cool-climate freshness and elegance.

The wine is aged for 12 months in French oak barrels, with regular lees stirring to enhance complexity and mouthfeel.

Grapes are handpicked and meticulously sorted to ensure only top-quality fruit proceeds to winemaking. All three cultivars undergo fermentation in barrels and are left on the lees for 12 months with regular bâtonnage. Half of the Chenin Blanc is fermented in 300L barrels, while the other half is fermented in a first-fill foudre, a large French oak vat that enhances the fruitier qualities of the grape.