# Donkiesbaai Steen (2025)

- **Producer:** Donkiesbaai
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €25
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, apple, pear, lemon, pineapple, butter, vanilla, toast, brioche, honey

## About this wine

Donkiesbaai Steen is a premium Chenin Blanc crafted under the guidance of Jean Engelbrecht. The wine is named after the family's holiday home on the West Coast of South Africa, a place of retreat and natural beauty. The grapes are sourced from the high-altitude vineyards of the Piekenierskloof region, where old bush vines thrive in sandy soils. This unique terroir, combined with cool ocean breezes, yields grapes with exceptional concentration and balanced acidity, reflecting a deep respect for South African winemaking heritage.

## Interesting facts

- Named after Donkiesbaai, a remote West Coast bay where the Engelbrecht family has spent holidays for generations.
- Sourced from old bush vines in the high-altitude Piekenierskloof region, over 500 meters above sea level.
- The wine utilizes concrete egg fermenters alongside French oak to balance rich texture with vibrant mineral freshness.

## Food pairing

The wine's vibrant acidity cuts through rich, fatty dishes like pork belly or creamy sauces, while its medium-to-full body and subtle oak integration complement roasted poultry, shellfish, and mildly spiced Asian cuisine.

## Wine making process

The winemaking process focuses on preserving the natural fruit expression while adding complexity through oak. The grapes are hand-harvested and gently pressed. Fermentation takes place in a combination of French oak barrels (mostly seasoned) and concrete eggs to enhance texture and mouthfeel. The wine is aged on its fine lees for several months, with regular battonage to build richness and integration before bottling.