Boutinot South Africa is driven by their passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led them to South Africa in 1994, where they pioneered the wild ferment style that has now been adopted by many producers in this region. Since then they have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir.. their home-grown South African winemaking team of JD Rossouw, Ryno Booysen and Pierre Louw drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. They use a combination of knowledge, a love of nature and science to create versatile, expressive and food-friendly wines from a country that has been making wine for 360 years.

This wine is made of 75% Chenin Blanc and 25% Viognier. Grapes are grown on 30+ year old
trellised Chenin and 15 year old Viognier from hidden corners of the Cape. In the Breede River
Valley, the vineyards stretch along the lower contours of the Hex River and Langeberg Mountains.
The soil is mainly a Karoo type, red, lime rich soil on the higher grounds and sandy loam lower down
the slopes. The climate is perfect for viticulture with the low rainfall summer months, tempered by
cool afternoons and the cold winters allowing the vines to rest and to build up the reserves.

Part of the Chenin Blanc is wild yeast fermented and kept on the yeast lees for as long as possible in order to
achieve a long, juicy and rounded palate with a crisp fresh finish.

Grilled prawns with plenty of garlic and chilli, whole lemon sole fried in butter and also delicate freshwater fish dishes.