Donkermaan Chenin Blanc

Seafood: Elevate seared scallops or grilled prawns. Poultry: Complement roast chicken, embracing the wine's acidity and enhancing the culinary experience.

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.

Harvest Conditions: A slower sugar accumulation during the harvest season, accentuated by warmer temperatures in January and February. Impact: Resulted in heightened fruit concentration and richness in the Donkermaan Chenin Blanc.

Extended period on the fine lees, with barrel maturation lasting 11 months.

Handpicked at 22 Degrees Balling in the early morning. Grapes meticulously pressed and allowed to settle overnight. Juice transferred to older French oak barrels for fermentation.