Chenin Blanc

Crackling pork belly with a nectarine chutney on creamed mashed potatoes

Hazendal is a heritage farm and wine estate in Stellenbosch. For more than three centuries Hazendal has been a widely recognised Cape Winelands landmark. Nestled in the Bottelary Hills, it has transitioned from a humble grain and livestock operation in the 17th century, into a notable wine producer and premium lifestyle estate. Today, Hazendal offers families, life adventurists and wine and food aficionados, a rare combination of culinary, cultural, educational and outdoor experiences.

The Bottelary Hills are extremely diverse in terms of terroir. A wide variety of different slopes, aspects, elevation above sea level, soils, and the influence of both the False Bay to the south, and the cold Atlantic in the west, make for a very intricate array of micro-climates. The Bottelary area forms part of granitic hills and the reddish- and yellowish- brown soils are highly suited to the production of quality wine grapes. The soils are acidic, have great water retention capabilities and are well drained. Soil types include Oakleaf, Tukulu, Hutton and Clovelly. Vineyards in the Bottelary Hills are planted at varying heights from 150m to up to 400m above sea level. All of these factors contribute to crafting unique, distinctive wines with a sense of place.

Matured in a combination of French and Hungarian 500L oak barrels (100% new) for a period of nine months, while the balance was fermented and aged in stainless steel tanks. The wines are kept on the lees up to the stage of blending before bottling.

Grapes were hand harvested at optimal ripeness in the early morning hours to preserve the grape flavours. The grapes were cooled overnight and pressed the next morning at 5-10 °C. 70% of the wine was fermented.