Grapes for the Hazendal Chenin Blanc are sourced from multiple vineyards in the Bottelary Hills to create complexity. They are hand-harvested in small crates in the early morning to keep them cool and preserve fresh flavors. The grapes are further cooled overnight in an on-site cold room (3°C) and processed the following day. Bunch and berry sorting ensures only the best grapes are used. The grapes are softly rolled off the stems to prevent the extraction of unwanted harsh phenolics and transferred to an inert Nitrogen press for an overnight cold soak. The juice is pressed off the next morning, settled for 2 days, and the clear juice is racked off to a stainless-steel tank for primary fermentation. 70% of the wine was fermented and matured in a combination of French and Hungarian 500-litre oak barrels (50% new, 50% 2nd-fill) for a period of nine months, while the balance was fermented and aged in stainless steel tanks. The wines are kept on the lees up to the stage of blending before bottling. Residual sugar: 1.7g/l. Bottled at 13.5%. (Bottle size 750ml)

Nose: Expressive aromas of apricot, yellow apple, and ripe pear, layered with hints of honeysuckle, almond, and nutmeg.

Palate: A textured and layered palate, showing vibrant citrus, white peach, and baked apple, supported by a creamy mid-palate and subtle oak influence. The mineral core adds freshness and structure.

Finish: Long and refined, with lingering notes of citrus zest, macadamia nuts, and finely balanced acidity.

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