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Botanica Mary Delany Chenin Blanc 2022

R545.00

‘This is from a special terroir from the late Henk Laing’s farm. Following on previous great releases, this is one of the finest to date. It has a touch more restraint. Leads with a great nose that is both shy, mineral, and salty, hinting at concentrated notes of fresh pineapple and energizing early ripening peach. There are notes of wet wool, hay, white flowers, fynbos, curry leaf and a whiff of ginger as the nose evolves. The palate is elegant, with a citric thread, great focus, salty mineral again, with long detailed palate. Chalky grip and lemon pith adds precision to the finish. The vineyard was planted in 1960 and this is a great vintage for this wine specifically.’ – James Pietersen, January 2023

‘Complex and elegant, with layers of pure, concentrated pear, citrus and stone fruit flavors, mouth-watering acidity and a tangy, mineral core.’ – Winemaker

10 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Botanica, located on Protea Heights farm, was founded in 2009 by owner and winemaker, Ginny Povall. There’s a wonderful sense of quiet purpose and ‘painterly’ aesthetic to Ginny’s approach to winemaking. She flies somewhat under the radar but is best known for her multiple Platter’s 5-star winner, the Mary Delany Chenin Blanc. Keeping in the floral theme, Protea Heights farm was the first in South Africa to cultivate indigenous protea flowers commercially and just under half of the farm is planted with indigenous flowers.

Hailing from the fabled terroir of South Africa’s Skurfberg, in the Citrustdal Mountains, this iconic Cape Chenin Blanc boasts a stellar 7 x 5-star ratings in Platter’s South African Wine Guide since its 2009 vintage debut. The vineyard was planted between 1957 and 1960 and therefor part of the official Certified Heritage Vineyards.

The grapes from this unirrigated, bushvine vineyard, was naturally fermented in 400lt 4th fill barrels and one concrete egg. Aged on the lees for another 6 months before blending and bottling.