This is an aromatic cool-climate Chenin Blanc fermented in concrete and stainless-steel tanks, fully benefiting from the grape varieties that go into it. Most of the grapes used in this bottle come from the Bot River in Walker Bay, with a little addition from Overberg vineyards, which are still along the South Coast. Pale gold in color, it has pronounced green apple, pear, and apricot notes on the nose, with a dry, acidic medium body. Citrus flavors, apples, pear, and lime zest are prominent on the tongue.
Most Chenin Blanc wines go well with seafood, and this one is no different. It pairs with seafood platters and grilled lean fish meat—but that is not the end of its range. This wine is perfect with refreshing crisp salads or cream-based chicken entrées. The folk at Beaumont Winery also recommend this wine with spicy Thai food.
With 40 years of experience in the winemaking industry, Sebastian Beaumont and his team take an instinctive approach to their vineyards. The less they handle or intervene with the vines, the better they believe their yields will be. This suits the ancient Chenin Blank and Pinotage grapes they grow very well, taking most of their cues from the land itself. At Beaumont, the hands-on approach begins in the actual winemaking process. They use old cellar techniques like open concrete “kuipe” fermenters to coax their wines to full fermentation.
Store your unopened bottle in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 7 to 15°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.