Chenin Blanc Reserve

Lobster,Turkey with Cranberry Sauce, Roast Butternut Squash or Brie.

Grapes were sourced from low-yielding (6 – 8 t/ha) old vines (10 – 20 years old) located on Konrad Bestbier’s Swartland farm, Weldie. The soils are deep red Oakleaf and Gravel ensuring excellent water retention and adding structure and fullness to the wines.The vines have been planted in such a way to benefit optimally from the cool Benguela current sea breezes.These breezes cause summer temperatures to range between 20–30°C.

Barrel maturation lasted for 10 months. The only fining the wine got was bentonite.The wine was then filtered with a 60 mikron filter.We handled this wine with the utmost care - almost naturally.

Hand harvesting occurred at optimal ripeness when the grapes were at 23° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. No enzymes was used for juice settling and 80 % of this wine was natural fermented in first-fill, 400-litre French oak barrels and the rest was inoculated with yeast in second fill - and third fill French oak barrels.

Travelling through the Swartland on the back of a truck, heading towards an auction, a Nguni cow knew a beautiful vineyard when she saw one and jumped off. She was appropriately named Survivor when the grower found her grazing in his vineyard. Pierre Wahl excels at creating powerful and elegant wines, choosing to showcase the cultivar’s fruit characteristics, embraced by an old-world elegance in structure and texture. A masterfully crafted fine wine brand that speaks to inner strength, roots, character and refined taste.