Estate fruit was sourced from our dry-grown Chenin Blanc vines planted on a north-east facing slope in the south-west corner of the estate. Hand-picked fruit was lightly crushed and gently basket-pressed to tank. The juice was gravity-fed to oak for fermentation by wild yeast. Matured on lees in a mix of old French barriques and puncheons (second fill and older) for 18 months with light lees stirring for added richness and complexity. No fining or filtration.

Perfumed and constantly evolving, the nose gives white orchard and stone fruits, honeysuckle and hints of biscuit and cream that translate seamlessly to the palate which builds around a backbone of racy acidity, with notes of tangy green apple and ripe lemon layered with marzipan and river stone minerality. The finish is long with lingering stone fruit.

"Let’s hear it for Chenin Blanc popping its head up in a region dominated by Chardonnay. This is definitely one to watch, a Chenin with class and presence. Rousing aromatic florals, citrus blossom, lemon peel, pear and apple aromas. Delightful. There’s a lot going on here. Eighteen months ageing in old French barriques have brought additional layers of flavour to a complex palate, warm, textural and inviting. It offers a delicate balance of jasmine and acacia, almond meal, lemon curd and citrus with herbal notes of tarragon and ginger to close. Delicious, filigree fine acidity enhances. The hallmarks for ageing are there. More Valley Chenin, please!" Drink: 2024-2032 - Jeni Port