The Steytler Range
The 1947
Four generations of Steytlers have been custodians of this special site for almost eight decades. Today, it is one of the oldest Chenin Blanc vineyards in the country. It’s deeply connected to our history and our home, making it impossible to mimic. The wine exemplifies the tension between generosity and restraint found in Bottelary Chenin Blanc.
Only released in superior vintages.
THE 1947
2024
Alcohol: 13.82%
Total Acidity: 5.3g/ℓ
Residual Sugar: 5 g/ℓ
pH: 3.51
Tasting Notes
Aromatics of delicate citrus peel and orange blossom, followed by deeper notes of untoasted almond, underpinned by finely judged oak and flinty reduction. The palate is saline and textured, with a richness that has both power and depth. A wine of remarkable elegance, carrying its legacy with grace and refinement.
100% Chenin Blanc
Old bush vine planted by Danie Jnr’s great-grandfather in 1947. The vineyard has been registered as a single vineyard, making it the second oldest Chenin block in the country. Originally 6ha in size, only 1.1ha of the very low yielding vineyard remains.
All the fruit was carefully handpicked and gently whole-bunch pressed, with a maximum pressure of just 0.8 kPa to ensure a delicate extraction. After natural overnight settling, the juice was racked into 500L barrels and 600L ceramic amphorae for spontaneous fermentation, which took between two and four weeks to complete. The wine then spent 10 months maturing in both vessel types of which 28% new French oak. 50% second fill and 22% amphora was used. The wine is bottled unfiltered and unfined to preserve its purity and sense of place.
10–15 years
Tim Atkin – 96 points (2023 vintage)
Platter 5* (2023 vintage
Neal Martin Report – 93 points
Aromatics of delicate citrus peel and orange blossom, followed by deeper notes of untoasted almond, underpinned by finely judged oak and flinty reduction. The palate is saline and textured, with a richness that has both power and depth. A wine of remarkable elegance, carrying its legacy with grace and refinement.
with truffle aioli
4 crayfish tails cleaned and ready to braai
butter for basting
salt and pepper, to taste
Truffle aioli:
2 free-range egg yolks
1 tsp Dijon mustard
125 ml canola oil
1 lemon, juiced
2 tsp truffle paste
salt, to taste
Light your fire.
Make the aioli: place the egg yolks and mustard in a mixing bowl and whisk using a balloon whisk. While whisking, slowly pour in the oil, a little at a time, until the mixture becomes pale and thick. Add the lemon juice and truffle paste and combine. Season to taste.
When your fire is ready, braai the crayfish tails for 10 mins (turning over) until cooked through. Baste it with melted butter and gently season with salt and white pepper.
Serve with the truffle aioli on the side.
The ultimate luxury braai! Delicious fresh crayfish and perfectly chilled 1947 served with the truffle aioli will turn any occasion into a celebration. We like to enjoy this meal on special occasions like Easter Friday or on Oukersaand as a light meal before a big Christmas lunch.
The Steytler Range
The pinnacle of our legacy, these wines create a lasting impression of something truly extraordinary.
