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
2023
Alcohol: 13.5%
Total Acidity: 5.2g/ℓ
Residual Sugar: 5 g/ℓ
pH: 3.51
Tasting Notes
The aromatics are super complex and spicy with lovely nuances of wet straw, dusty white citrus, honeyed yellow peaches, fynbos and sweet pineapple confit. There is focused depth, full bodied plump texture and complexity with nuances of tangerine peel, naartjie pulp and lychee.
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.
Grapes harvested from the second oldest registered heritage vineyard. Handpicked, 50% whole-bunch pressed, 50% crushed and destemmed (with skin-contact in press). Natural sedimentation overnight after pressing (light and gentle pressing with maximum pressure of 0.8kpa). After settling, the wine is racked to 500l barrels for spontaneous fermentation. Fermentation can last between 2–4 weeks. The wine is aged in barrel for 10 months prior to bottling and bottled unfiltered and unfined.
10–15 years
Tim Atkin – 95 points
Neal Martin Report – 93 points
The aromatics are super complex and spicy with lovely nuances of wet straw, dusty white citrus, honeyed yellow peaches, fynbos and sweet pineapple confit. There is focused depth, full bodied plump texture and complexity with nuances of tangerine peel, naartjie pulp and lychee.
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.
