The Family Range
When we drink our Chenin, it takes us to sunny poolside family lunches with great friends and new mates. Whether for a casual pop-in or a longtime reunion, this wine is made for every meal — but a braai is best.
Total Acidity: 5.8g/ℓ
Residual Sugar: 3.4g/ℓ
100% Chenin Blanc
Old bush vines planted in weathered granite topsoil and crumbly clay sub-soil. Yield of up to 4 tons per hectare.
Grapes are hand-harvested, crushed, destemmed and gently pressed. After pressing, the juice is settled in stainless steel tanks overnight. The clean juice is racked to its fermentation tank where the juice is inoculated with specially selected yeast strains to illustrate true varietal characters. After fermentation, the wine is racked off its gross-lees and stored in full tanks on the fine-lees until bottling. Prior to bottling, the wine is stabilised and filtered. Final additions are made before bottling under inert conditions with CO2 ranges between 1200 and 1100mg/l.
Ripe quince, pineapple and stone fruit with some interesting savoury undertones. Lightly textured palate, with a hint of sweetness and balancing crunchy acid results in a brisk finish.
with tomato, onion, sumac and pine nuts
1 kg boerewors off the braai
1 large baguette, sliced 0.5cm thick extra-virgin olive oil, for basting
2 garlic cloves, halved
1 large banana shallot, peeled and sliced thinly
1 1⁄2 tbsp sumac
2 tsp red wine vinegar salt and black pepper to taste
4 large ripe tomatoes
700g fresh cherry tomatoes
2 tbsp olive oil
15g basil leaves
25g pine nuts, toasted
Place the shallots in a small bowl with the sumac, vinegar and an eighth of a teaspoon salt. Mix together with your hands, so the sumac gets well massaged into the shallots, then leave for 30 minutes to soften.
Braai the boerewors and keep warm.
Cut the large tomatoes in half lengthways and then into 1-1.5cm wedges and place them in a large bowl. Cut the cherry tomatoes in half lengthways and add to the bowl. Pour in the olive oil, add the basil, a third of a teaspoon of salt and a generous dusting of pepper. Toss gently with your hands to combine.
Meanwhile, to toast bread: Preheat oven to 200°C. Brush bread on both sides lightly with oil and place on a large baking sheet. Toast bread until golden, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub toasted bread with halved garlic cloves.
Top the bread with a piece of boerewors, tomatoes, sumac onions, basil leaves and sprinkle with pine nuts.