Skip to content
Sale price R 499.00

Tax included

Shipping calculated at checkout

Vintage
WINE FACTSHEETS

Click HERE

Loading image:
join the club and enjoy 15% off our wines...

...plus other great benefits. MORE INFO >

order T&Cs

Min order of 6 bottles for all wines, and in multiples of 6 only. (Can be mixed cases). Does not apply to single Gift Boxes or Gift Cards

Wine Reviews & Ratings

Download all Radford Dale Press Reviews & Ratings HERE

Wine Factsheets

Delivery Info

We do offer free delivery when your cart total is over a certain threshold - See full delivery T&Cs here

 

2023 | Stellenbosch

Through profound understanding of this vineyard, rather than manipulating the wine, we have been able to create a wine that reflects its site through freshness, elegance, finesse and purity.

Often shunned and disrespected by winemakers and consumers alike, there is, in certain worthy quarters, an ascending realisation of the tremendous potential of this grape, Chenin Blanc - South Africa’s most noble grape. As devotees of true character and finesse often swim upstream against the populous tide, a fresh generation of Chenin producers is bringing to the surface some of the most interesting, bright, mineral and idiosyncratic wines of the Cape. The Renaissance of Chenin Blanc is all about subtlety and finesse. It is driven by its citrus fruit spectrum and has a wonderful refreshing saltiness.

IN THE VINEYARDS
The fruit for this wine is grown in a single block of old, unirrigated bush vine Chenin on the foot slopes of the Helderberg Mountain, facing South East across False Bay. These vines grow high on a steep slope in slightly decomposed granite soils with patches of pure quartz near the top. These gnarled, old vines never yield a big crop (35hL/Ha or 5t/Ha), but because of this, the berries and bunches are small, and the fruit is wonderfully concentrated. Harvest in 2023 was on schedule, despite earlier véraison compared to 2022. Cool ripening benefited early cultivars, resulting in fantastic quality grapes.
IN THE CELLAR
Some of the grapes were whole bunch pressed, some skin macerated and the free-run juice was settled for two days before being moved into barrels. Alcoholic fermentation was carried out entirely in old oak barrel (using only natural ambient yeast) for 8 – 10 weeks under cool conditions (fermentation peaking at about 18°). Malolactic fermentation was inhibited by the cold. The wine was kept on its primary lees throughout maturation, racked out of barrel after about 9 months, assembled and then settled for a month before bottling. 
Back to top