Colour: Lemon.

Aroma:  Prominent bursts of apricot and lemon, accompanied by spicy notes of ginger and nutmeg, followed by buttery toast and whiffs of macadamia nut.

Palate: A rich and ripe style of Chenin Blanc with hints of apricot, nectarine and lemon. The finish is long and elegant, with a delicate and creamy texture.

pH: 3.3

TA: 5.9 g/ℓ

RS: 5 g/ℓ

Alc: 14.37%

Varieties: 100% Chenin Blanc

Vinification: 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 and 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.

Ageing potential: Enjoyable now, but has potential for ageing 5+ years.

Food matching: Crackling pork belly with a nectarine chutney on creamed mashed potatoes.


91 Gold Premium awarded in the 2019 Gilbert & Gaillard International Challenge.

Gold Awarded in the 2019 Vitis Vinifera Awards.


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.