Brookdale Estate2023 Old Vine Chenin Blanc, Brookdale Estate
Paarl, South AfricaVintage: 2023
“The Golden Sage”
Golden-straw in colour, this Chenin is rich and textural. Aromas of quince, baked apple, and citrus curd mingle with chamomile, almond, and a subtle waxy note. The palate is layered and complex, ripe orchard fruit and honeyed spice balanced by taut acidity and a mineral line. Concentrated but elegant, with a long, savoury finish.
For when: dinner deserves something thoughtful and refined.
Pairs with: roast chicken, creamy seafood pasta, or baked camembert.
If this wine were a personality, it’d be wise, generous, and quietly magnetic.
Brookdale’s Old Vine Chenin is drawn from mature vineyards over 35 years old, dry-farmed on decomposed granite slopes. Winemaking is minimal – wild ferment, time on lees, and gentle oak – to let the vineyard speak. It’s a wine that showcases the Cape’s heritage grape at its most soulful and profound.
Notable Awards
94 Points – Tim Atkin MW
Whats in the bottle
Chenin Blanc 100%
12 Mixed Bottles *
£26.96
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* As part of a mixed case of any 12 bottles
Free UK delivery on orders over £175. Free South Wales delivery on orders over £100
Tel : 02922 337454
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Description
Brookdale Estate produces wines as unexpected as they are enchanting. A true Cinderella story, Brookdale was once overgrown until the Rudd family recognised the potential and acquired the 67-hectare estate in 2015. Their vision was to produce fine, world-class wines, including interesting blends crafted from varietals that are somewhat ‘unusual’ in South Africa. These Mediterranean varietals, the distinctive Paarl terroir and creative winemaking techniques come together under the visionary hand of Tim Rudd and talented young winemaker Xander Sadie. Born into a family where winemaking is rooted deeply within its DNA, Xander Sadie holds a diploma in Cellar Technology and Viticulture from Elsenburg Agricultural Training Institute. After his studies he completed his practical training at Hamilton Russell, with harvests at Intellego Wines, Swartland. He gained international experience in Vouvray, the Douro and in the Sonoma Valley.
Minimal winemaking techniques allowed this stony terroir to shine through. The grapes were hand-picked at different stages to achieve optimal ripeness and balance. The fruit was pre-cooled and gently whole bunch pressed before spontaneous fermentation and partial malolactic conversion took place for added elegance, and complexity. The wine was matured for 11 months in 500-litre French oak barrels, with eight months lees ageing in 2,000-litre Stockinger Foudres. The wine spent an additional six months in bottle prior to release.
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