91 Points, Decanter Magazine
Tight and tangy nose with apple, lemon and lime sherbet aromas. Cool and green on the palate with a mineral touch.
Pairings: Asian cuisine, poultry or seafood.
Cheese: Soft to semi-firm cow’s milk cheeses, such as triple-cream brie, gruyere, cream cheese, yoghurt and cheddar work very well with Chenin Blanc. Also try herb-crusted goat cheeses.
Vegetables & Vegetarian Fare: Squash, Jicama, Guava, Shallot, Chives, Savoy Cabbage, Yam, Carrot, Cauliflower, Oyster Mushroom, Corn, Red Bell Pepper, Apple, Quince, Pear
Fermented in stainless steel tanks and aged on the lees.
FAQs: Unquestionably one of the most diverse grape varieties, Chenin Blanc can do it all. It shines in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling and even as the base for fortified wines and spirits. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Somm Secret—Landing in South Africa in the mid 1800s, today the country has double the acreage of Chenin Blanc planted compared to France. There is also a new wave of dedicated producers committed to restoring old Chenin vines.