David & Nadia Hoë-Steen Chenin Blanc 2021 - 3pk

This wine comes from a single vineyard planted in 1968, making it over 50 years old - a rarity that adds exceptional complexity and depth. The iron and clay rich soils between Malmesbury and Darling create unique terroir conditions that allow Chenin Blanc to express its full potential. Old vines naturally produce lower yields with more concentrated flavours, while the textural style showcases Chenin Blanc's ability to develop rich, almost Burgundian-like weight and complexity.

Serve this medium-bodied Chenin Blanc slightly chilled at 10-12°C to allow its complex aromatics of fresh flowers and stone fruits to shine. The wine's rich texture and leesy complexity make it perfect for pairing with roasted chicken, creamy seafood dishes, or aged cheeses. Given its textural style and old vine concentration, this wine will benefit from decanting 30 minutes before serving to fully open up its savoury finish.

The dual 95-point scores from James Suckling and Christian Eedes reflect the exceptional quality achieved through old vine fruit and meticulous winemaking. Critics recognise that single vineyard Chenin Blanc from Swartland represents some of South Africa's finest expressions of this variety. The combination of striking aromatics, rich palate weight, and gentle savoury finish demonstrates the complexity that can only come from mature vines and skilled hands.

The wine's medium body and savoury finish make it incredibly food-friendly, particularly with dishes that can match its textural richness. Try it with roasted pork belly, lobster thermidor, or mature hard cheeses like aged Gouda. The citrus and mineral notes complement seafood beautifully, while the spice elements pair wonderfully with Asian cuisine or dishes featuring fresh herbs and aromatic spices.

Quality Chenin Blanc from old vines like this can age gracefully for 8-12 years, developing honeyed complexity while retaining its fresh acidity. The 2021 vintage is drinking beautifully now, showing youthful stone fruit character balanced with leesy complexity. However, cellaring for 3-5 years will allow the wine to develop more tertiary flavours and integrate further, rewarding patient collectors with even greater depth and nuance.