# Brookdale Estate Old Vine Chenin Blanc (2023)

- **Producer:** Brookdale Estate
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €42
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, apple, pear, herbaceous, honey, almond, cream, vanilla

## About this wine

The Brookdale Estate Old Vine Chenin Blanc hails from Paarl, within South Africa's Coastal Region. The estate was founded by UK-native Tim Rudd, who transformed a neglected farm into a thriving wine estate with a minimal interventionist philosophy. The heart of this wine is a single block of Chenin Blanc vines, planted in 1985, which were discovered thriving on a slope after Rudd acquired the land. These 35-year-old vines, certified as Heritage Vines by the Old Vine Project, produced the very first vintage of Brookdale Chenin Blanc. The estate's head winemaker, Kiara Scott Farmer, made history in 2019 by becoming the youngest head female winemaker in South Africa at just 26 years old.

## Interesting facts

- Brookdale Estate's first Chenin Blanc vintage came from a single block of 35-year-old vines discovered on a neglected slope.
- The Chenin Blanc vines are certified Heritage Vines by South Africa's Old Vine Project.
- Kiara Scott Farmer became South Africa's youngest head female winemaker at Brookdale Estate in 2019, at age 26.
- Grapes for this wine were hand-picked in eight different stages to ensure optimal ripeness and balance.

## Food pairing

This full-bodied Chenin Blanc, with its vibrant acidity, concentrated fruit, and complex notes of honey and roasted nuts, is incredibly versatile. Its richness allows it to stand up to creamy textures and savory dishes, while its acidity cuts through fat and cleanses the palate. The nutty and honeyed undertones beautifully complement similar flavors in food, making it an excellent match for roasted poultry, rich seafood, and aged, savory cheeses.

## Wine making process

The 2023 vintage experienced a dry, warm winter followed by optimal growing conditions. Rain before véraison and a cool, wet ripening period allowed for a slow, balanced maturation of the grapes. Grapes were meticulously hand-picked in eight different stages to ensure optimal ripeness and balance. Minimal intervention techniques were employed in the cellar, starting with pre-cooling and gentle whole-bunch pressing. The wine underwent spontaneous fermentation and 100% malolactic fermentation. It was then matured for 11 months in 500L French oak barrels, followed by an additional 11 months of aging on the lees in 2000L Stockinger (Austrian Oak) foudres. After bottling, the wine received a further four months of maturation before its release.