61 Barrel Fermented Chenin Blanc

Again, careful attention to every grape coming into the cellar was necessary in the dry, but cool 2025 vintage. Even though warmer temperatures than normal occurred during the harvest, hanging time was longer than other vintages. Botrytis development also took some time but did eventually occur after mid March drizzles. Grapes are harvested at 22 balling and the juice allowed to settle naturally over several days. The juice is then drawn off into a special selection of barrels (of which 16% is new and the rest an equal split up to 7 years old) and allowed to ferment naturally.

60 year old bush vines from Bottelary property planted in iron and decomposed granite. “We are mere custodians of old vines. They know best how to express their fruit in any particular vintage and we have taken up the honour of mediating that vintage into bottle with as minimal intervention as possible,” Tertius Boshoff.

Fermentation finishes in barrel over a 2 month period and the wine aged in barrel a total of 7 months.