# Cape of Good Hope Swartland Chenin Blanc (2023)

- **Producer:** Anthonij Rupert Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–10 °C
- **Aromas & flavours:** peach, lemon, apple, pear, grapefruit, cloves, vanilla, butter, cream, biscuit, almond, dried apricot, ginger, honey

## About this wine

The Cape of Good Hope Swartland Chenin Blanc 2023 from Anthonij Rupert Wines is a single-varietal wine from the Swartland region of the Western Cape. The grapes are sourced from old-vine Chenin Blanc vineyards, some planted in the 1980s, located in the Riebeeksrivier Valley. The Anthonij Rupert Wines estate, established in 2003 by Johann Rupert, focuses on the 'Cape of Good Hope' range to highlight site-specific wines from old vines. The Swartland's terroir, with its elevation and soil types, contributes to the character of this wine. The 2023 vintage experienced moderate summer temperatures, leading to a later harvest with good flavor and acidity.

## Interesting facts

- Grapes come from bush vines planted as early as 1983.
- Indigenous yeasts were used for spontaneous fermentation.
- The wine spent up to 12 months aging on its lees.
- The producer's wines have consistently scored 90+ points in Wine Spectator since 2009.

## Food pairing

The wine's medium body and vibrant acidity make it a versatile partner for a range of dishes. The acidity can cut through richer textures like those found in creamy sauces or fatty proteins, while its fruit notes complement lighter flavors in seafood and poultry.

## Wine making process

The grapes for this Chenin Blanc are whole bunch pressed. Fermentation is initiated spontaneously using indigenous yeasts in stainless steel tanks (47%) and French oak (11% new), or in an old French oak foudre. Ten percent of the wine undergoes malolactic fermentation. Following fermentation, the wine is aged on its lees for 7 to 12 months in stainless steel tanks, foudres, and puncheons, with 9% new oak used in the aging process.