Transient Lands Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

Multiple sites of younger and older vineyards are used in blending to produce an expression of Stellenbosch through the lens of Chenin blanc. The blend comprises 3 sites all grown on decomposed granite: 52% Helderberg “Fantamtango” vineyard - using 45 y.o vines & 6 y.o. vines; 32% Polkadraai Hills “Flight of Furious Fancies” vineyard - 37 y.o. vines & 7 y.o. vines; 16% Bottelary Hills “Barbary Fictions” vineyard - all 53 y.o. vines.

Grapes are hand picked and cooled overnight. They were then whole-bunched pressed into fermentation vessels. Natural fermentation was then carried out at ambient cellar temperatures, followed by a full natural malolactic fermentation. Wines were then aged separately in older oak barrels (50%) and concrete eggs (50%). The first addition of sulphur was only made in late Winter of 2025. No stirring of the lees took place. Wines were racked first the first time in November 2025 and blended. They were then bottled with a very light filtration performed on the bottling line.

The profoundest facet of wine, beyond its flavour, is when and where it can be utterly unique - otherwise all the wine in the world might as well come from a single factory in France (or Taiwan). Angus Paul Wines looks to identify that which makes South Africa unique; combining its old rocks, atavistic gees and quasi-indigenous varietals to produce wines that could only come from the windy Cape. Chenin blanc and Pinotage take the lead roles in the winery - along with a small but genuine supporting cast of other grapes - where they are left untampered to bear the transcription of the sunshine, soil and soul of the Western Cape.