2015 Reyneke Chenin Blanc

Stellenbosch, South Africa


Whole bunch pressed and fermented in second fill large format oak. The palate has a beautiful freshness with hints of quince, spice and flinty notes. An elegant and balanced wine with good acidity and a long finish. Drink with scallops, fish ceviche or asparagus.


  • Style & Food Matching

    Whole bunch pressed and fermented in second fill large format oak. The palate has a beautiful freshness with hints of quince, spice and flinty notes. An elegant and balanced wine with good acidity and a long finish.

    Drink with scallops, fish ceviche or asparagus.

    Tech Notes

    Varietal / Blend: Chenin Blanc

    Decant: Not necessary

    Closure: Cork

    Farming Practices: Organic

    2010 Damijan Podversic Kaplja Bianco
  • Stellenbosch, South Africa

    "The Reyneke Vineyards are herbicide, pesticide and fungicide free. Just like any organic vineyard should be. Instead of spraying weeds with poison, we carefully select and grow companion plants amongst our vines to outcompete the weeds. These companion plants have the ability to fix nitrogen from the atmosphere, help break up compacted soil or even harbour a beneficial insect or two.

    While all sorts of poisons are usually used to combat pests, we simply release their natural predators, like ducks – there’s nothing more delicious for a duck than a good, juicy snail.

    No poison leaching into the grapes. No expensive fertiliser because the ducks do that for us. Everyone’s happy. The dream of any winemaker is to find a place of perfect position, where the soil composition is special and the climate just right. The idea is then to express these characteristics in the grapes and so produce a wine that uniquely reflects the site.

    No artificial additives in the farming process is a practice that continues in the cellar. We follow a non-intervention approach to make the wine, rather guiding the winemaking process in order to display the individuality of the Uitzicht farm.

    So you won’t find commercially cultivated yeast or bacteria, acid adjustments or fermentation aids and so on. Only natural solutions to natural challenges."

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