The Family Range
The Terroir Range

Sonsteen Chenin Blanc

Before we knew it as Chenin blanc, we called it Steen. Also meaning “stone”, our old Steen vineyard has twisted around granitic rocks for decades, forever soaking up the afternoon sun so prevalent in our corner of Bottelary. This is a wine that looks both back in time while keeping one eye firmly trained on the future. An unconventional take for the curious.

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Sonsteen Chenin Blanc

2023

Alcohol: 13.47%
Total Acidity: 5.7g/ℓ
Residual Sugar: 2.5g/ℓ
pH: 3.53

Tasting Notes

Aromas of grapefruit, almond and orange peel weave a captivating tale with this pale gold wine. Three days of skin contact offers a palate with a dry finish and lively acidity, accented by notes of orange pith and white peach. Nuances emerge with each sip, creating a lasting and unforgettable impression.

100% Chenin Blanc

Single vineyard wine. Planted in 1985 these old bush vines yield an average of 6 tons per hectare. Unirrigated and planted in weathered granite soil, this vineyard is called “Sonsteen” due to the large granitic stones dotted throughout the vineyard and its perfect position to catch the afternoon sun.

Harvested in the early morning of 7 February, these grapes spent 24 hours in the cold-room. Crushed and destemmed into the press and 3 days of skin-contact gives this wine its distinctive lingering finish. After spontaneous fermentation and 10 months of ageing in old French oak, the wine was bottled on 29 November.

3 – 5 years

Aromas of grapefruit, almond and orange peel weave a captivating tale with this pale gold wine. Three days of skin contact offers a palate with a dry finish and lively acidity, accented by notes of orange pith and white peach. Nuances emerge with each sip, creating a lasting and unforgettable impression.

The Jardin’s Umami Aubergine

Serves 4

30 min

Print

2 large aubergines

1/2 a cap of butter

2 tbsp of Marmite

60g of grated Parmesan / hard cheese

Salsa Verde to drizzle on before serving

Preheat the oven to 200°C

Cut the aubergines lengthwise into 0,5cm thick slices.
Melt the butter and mix in Marmite. Lay the aubergine slices flat on a baking tray and paint the slices with the Marmite and butter mixture. When they are all coated, sprinkle them with the Parmesan.

Bake them in the oven till the cheese has a nice brown colour.

Arrange on a platter. Roll them up and drizzle with Salsa Verde for a delicious antipasti.

George and Louise Jardin brought this for sundowners on the hill on a hot summer’s day. The rich umami flavours truly sang alongside the wine, creating a rare perfect pairing.