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Producer: False Bay VineyardsGrape Varieties: 100% Chenin BlancOptimum Drinking: Within 4 yearsWine Style: Dry white with great weight in the mouthAlcohol by Volume: 12.5%Closure: ScrewcapCountry: South Africa
The long wild yeast ferment provides bready aromas and additional complexity to the wine. Dried herbaceous notes, including fennel and aniseed from the nearby Fynbos, dominate the nose, followed by a creamy lemon character. The palate is reminiscent of the nose, with great texture.
Established by Paul Boutinot, False Bay Vineyards is a company that has grown out of many years of involvement in South Africa, which began at a time when their wines and potential was just being recognised. With knowledge and respect within the South African wine industry, Paul Boutinot has been able to source top quality grapes for the re-launch of False Bay. First discovered by sailors confusing it for Table Bay to the north, False Bay has long been a haven for those navigating the treacherous Cape of Good Hope. The cool coastal breeze which sweeps off the Indian Ocean temper the ripening process, extend the growing season and produce expressive wines with more precise varietal characters and purity. These lifted aromas make the wines accessible, perfectly balanced and full flavoured.
In The Vineyard
Chenin Blanc is regarded as the workhorse of the South African wine industry. It produces the bulk of Boutinot's generic white wines. There are however some gems in between the mass of Chenin Blanc vineyards. Boutinot's goal is to identify these gems and allow them to be expressed in the False Bay Chenin Blanc. They focus on areas that long stood out for producing great Chenin Blanc wines, like the Paardeberg and Riebeek areas within The Swartland. Old bush vine vineyards, have over time found their natural balance and ultimately it shows in the wines.
In The Winery
Picking early in the morning, the grapes are de-stemmed before going into a separator. Free run juice was separated from the skins immediately and allowed to settle at 12 degrees Celcius for 24 hours. No enzymes were used to aid the settling and the press juice was discarded. No cultured yeasts were used and it took 8 weeks to complete the fermentation. The wine was left on the secondary lees for another 5 months before bottling. A small portion of the wine was fermented and matured in new 600 litre French barrels.
A versatile wine equally well suited to partner lobster and other seafood, risotto or herb roast chicken.
Awards & Press
2012 Vintage: Decanter World Wine awards 2013 - Bronze
2011 Vintage: Decanter World Wine Awards 2012 - Bronze
2010 Vintage: Decanter World Wine Awards 2011 - Commended
2010 Vintage: Old Mutual Trophy Wine Show 2011 - Silver
2009 Vintage: IWC 2010 - Silver
2008 Vintage: Sommelier Wine Awards 2009 - Gold list & By the Glass Award
2008 Vintage: Decanter World Wine Awards 2009 - Bronze
2008 Vintage: IWC 2009 - Bronze
2011 Vintage: "Upfront, tropical, honey nose. Bitter citrus and ripe mandarin flavours." Decanter magazine, October 2012
2010 Vintage: "Ripe apricot, leaf, cinnamon, marzipan, pear, apple skin and chalk bouquet. Dry, crisp wine with a creamy texture and lots of upfront fruit. Elegant finish.” ( 3 stars / recommended ), Decanter Magazine, April 2011
2010 Vintage: "..Competes with the best Loire Valley Chenin in my book. A little petroleum on the nose opens into buttery full-bodied pear in the mouth but with enough acidity to match fish or the juices of roast chicken." Andy Cronshaw, MEN, Januray 2011
2008 Vintage: "Herbal, with juicy pear and stone fruits. Good weight and length and a long, honeyed finish. 'Young, but very good and easy to drink' said Laurene Amiet." "(matched with the scallops dish) 'This went really well with the creamy, buttery beurre blanc. Its sweetness and richness were a good match for the same qualities in the dish - great price, too'. Caspar Auchterlonie." Sommelier Wine Awards 2009, Judges Comments
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