Biodynamic Chenin Blanc

This wine pairs well with seafood, particularly shellfish, and dishes featuring citrus or herbal elements. Its bright acidity also makes it a good match for creamy cheeses and light poultry dishes​.

This Chenin Blanc is crafted from some of the oldest vines on the Reyneke estate, planted in 1974 and 1979. The vineyards are located on the slopes of the Polkadraai Hills in Stellenbosch, benefiting from the granitic soils and a cool maritime climate. These old vines are farmed using biodynamic principles, focusing on sustainability and ecological harmony​.

Post-fermentation, the wine is aged on the lees in older oak barrels for 10 months, which adds depth and complexity. The first addition of sulfur dioxide (SO2) occurs after racking out of the barrel before bottling​.

The winemaking process involves spontaneous fermentation in 300-liter oak barrels and foudres to preserve the wine's natural character.

Biodynamic Winemaking. The future lies right at the beginning. There's a lot to be said for the way wine used to be made. Back when the Reyneke farm first began as ‘Uitzicht’ in1863 there were no chemicals or technological advancements. Just the land and nature. Uitzicht (which is the Dutch for ‘View’) is perched overlooking Stellenbosch and False Bay. It has north east and south facing slopes. The best land is planted with vines and the remainder complements the vineyards with pasture compost-making and pockets of wilderness. It’s the kind of balance that’s far more important than ensuring the spreadsheets all balance out. And it’s the true time-honoured tradition of winemaking.