This is a skin macerated Chenin Blanc from an old vineyard situated next to a dry river. Around 60% of the grapes are placed partially whole bunch and partially destemmed in a concrete tank. The rest of the grapes are pressed,a nd the juice is run on top of the grapes to get the fermentation going. Two thirds of the fermentation take place on skin after which the run-off must is taken to old 500L casks where fermentation is completed. No sulphur is added during the fermentation. The wine matures for 10 months in old casks on top of the gross lees. Unfiltered so can have a slight haze. A very elegant Orange that is wonderfully textured. Love it.
Notes on the producer
AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. 180ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.
The property is owned by the dynamic cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930′s to make natural wines in the traditional manner.
Andre Adriaan Badenhorst grew up between the vineyards of Constantia and spent his time picking (stealing) grapes. “It all started when Jean Daneel, then winemaker at Buitenverwachting, let me make my first wine when I was thirteen,” Adi recalls.
After completing his studies at Elsenburg, Adi worked a few harvests at Chateau Angelus, Alain Graillot in the north Rhone, France and Wither Hills in New Zealand and did stints at local cellars Simonsig, Steenberg, Groote Post and nine years as winemaker at the esteemed Stellenbosch estate, Rustenberg.
In 2008 he packed it all in and bought a 60-hectare piece of land in the Paardeberg with his cousin Hein. They now proudly farm together, practice biological farming and make natural wines in the traditional manner. There are few young winemakers in South Africa that haven’t benefitted from his mentorship.