Slow Chenin Blanc

This wine has gentle aromas of ripe apples and stone fruits. It is well balanced on the palate with some honey and citrus fruits. Delicious wine to enjoy on its own or with some light seafood fare or oil-based pastas.

  • Product-Type
  • FOOD PAIRING: SALADS
  • Type
  • Price Point
  • Style
  • Vintage
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • FOOD PAIRING: FISH
  • FOOD PAIRING: OTHER CUISINES OF THE WORLD

₱ 790.00 ₱ 790.00 790.0 PHP

₱ 705.36

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₱ 790.00 ₱ 790.00 790.0 PHP

₱ 705.36

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Product-Type: Wine
FOOD PAIRING: SALADS: Salad with Sea Food
Type: white
Price Point: 751 to 1,000
Style: Lean & Round
Vintage: 2019 2020
Country: South Africa
Region: Western Cape
Estate: False Bay Vineyards
Appellation: Coastal Region
Fermentation: Natural
Blend/Grape Variety: chenin blanc
Volume: 750 ml
Alcohol: 13.00%
Wine-Making Process: Sustainable
FOOD PAIRING: FISH: Deepfried
FOOD PAIRING: OTHER CUISINES OF THE WORLD: Chinese

Winery

Western Cape, South Africa: False Bay Vineyards

Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.

Back in 1994, long before founding Waterkloof – his biodynamic vineyard overlooking False Bay- Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then.

Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions…you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of.

Today the ingredients remain the same for Waterkloof’s Cellar Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.

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