Chenin Blanc

Infused duck confit to lemon infused Norwegian Salmon on a bed of creamed spinach and potato puree or curry dishes

Grapes were harvested at different bailing, to add to the complexity. The grapes were picked between 22° and 24°B, whole bunches where pressed and left to settle in tank overnight. The wine was fermented with wild yeast. A portion was fermented in used oak barrels both the tank and barrel portions were kept on the lees for six months and stirred frequently.

The Zoetendal story starts with sunken ships and drunken sailors – a dramatic debut! – but leads to lost survivors finding their kith and kin at the Cape, through the kindness of the local Khoikhoi. There’s the same warmth and welcome in our wines, but there’s courage and resilience too – Elim vines are grown at their limit, in the koffieklip (coffee stone) and quartzite at the southern-most tip of Africa.