1983 Swartland Chenin Blanc

Pair with grilled lobster tail or seared sea scallops, enhancing the wine's inherent freshness and delicate fruit notes. Delight in the synergy with creamy pasta dishes, enhancing both the wine's roundness and the dish's richness.

We believe wines are made in the vineyard. Careful vineyard selection is therefore key to our results. Very close relationships with growers ensure sustainable vineyard practices and deliver consistent quality in the bottle. The role of the viticulturist is to guide our growers to produce the best possible quality fruit. In the ideal world the role of our winemaking team is to capture the essence of the fruit in the bottle. We do not believe in heavily wooded wines and use of “New Oak”. For us a barrel is largely a very practically designed vessel to facilitate the development of the intrinsic qualities of the grapes. So, it is all about the grape. We have access to some of the finest certified old vineyard blocks (older than 35 years) in the Industry. This segment of our business is becoming particularly interesting and we strive to keep these vineyards in the ground.

Planted 1983, Swartland, Farm Rhenosterbosrug, Dry land, Bushwine decomposed granite soils, with rich organic material.

Maturation 10 percent of the wine was barrel fermented, matured and blended with the stainless-steel tank portion for added complexity and richness.

Harvesting Grapes were carefully handpicked in the early hours of the morning at an optimal ripeness of 23.5 degrees Balling. Fermentation: The grapes were de stalked, crushed and pressed and the juice was allowed to settle overnight, followed by fermentation in stainless tanks. Extended lees contact took place for three months post alcoholic fermentation, enhancing the depth and character of the wine.