Incorporated in Singapore Co. Reg No. 200904555G 

  • Wix Facebook page
  • Instagram App Icon
  • Wix Twitter page
The final makeup of the blend varies slightly each year. This is because of the vagaries of the vintage. They felt that Chenin Blanc is best suited to be the heart of the blend and that is why it forms the biggest portion of the blend. The aromas are very complex and change considerably in the glass. Perfume, spice, tea, stone fruit and citrus blossoms are some of the notes that can be detected. In the mouth the texture and ripeness and gentle tannins result in a wine that has incredible length and complex flavour profile.  The wine also has wonderful fruit volume characterised by stone fruit and mineral flavours. The finish is long and has slight phenolic edges supporting the fruit through the entire length of the wine.

Only 8100 bottles produced

AA Badenhorst - Family White 2016

S$108.00 Regular Price
S$75.00Sale Price
  • Vineyards and vines: small parcels of selected fruit are sourced from various vineyards on our farm Kalmoesfontein, the Swartland area and the greater Paardeberg Mountain. Grapes: Chenin Blanc, Roussanne, Marsanne, Grenache Blanc , Viognier ,Verdehlo, Chardonnay , Grenache Gris, Clairette Blanche and Palomino. (though some may not appear on the backlabels – we forgot, like Semillon for example!) Vinification: The vinification is quite straight forward when you are working with fantastic grapes from old vineyards – whole bunch pressing of cool grapes, this juice is then transferred to old casks; very old casks for fermentation and maturation. Some of the juices are blended during this time which what we like as the components really integrate then. A small percentage of the grapes are picked a bit earlier for some acidity but the rest are picked at what we reckon is a good ripeness and flavour. Maturation: We only use old 1200L foudres and one 3000L foudre for the fermentation and maturation of 15 months. After this the wines are racked and blended together in a single concrete tank with all their unsulfured lees and left for another 6 – 8 months before bottling.