Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy-drinking Chenin Blanc, this wine has tropical aromas such as white peach and grapefruit with an
attractive minerality. Mouthfeel shows good volume and freshness.
Vintage conditions
The 2024 season will be remembered for a lighter yield than initially expected. Favourable winter conditions set the stage for a larger crop. However, wet weather in
the spring during budding and a very dry, windy and hotter summer affected the final
crop size. Despite this, the quality of the grapes was particularly good and excellent
white wines are expected.
Vinification details
The bush vines underwent a manual harvest. There was a traditional settling prior to fermentation which was maintained at controlled temperatures between 57-61°F in stainless steel tanks. After fermentation the wines were left on their lees for approximately two months to enhance complexity.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
Due to a cool, wet spring, budding was 7-14 days later than normal on average, but consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. Harvest time was delayed by 10-14 days on average. As temperatures remained moderate throughout the rest of the season vineyards took their time to reach optimum ripeness.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (14%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
Due to a cool, wet spring, budding was seven to 14 days later than normal, but was consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. Harvest time was delayed by 10-14 days. As temperatures remained moderate throughout the rest of the season vineyards took their time to reach optimum ripeness.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (14%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
The winter rainfall was higher than the previous two winters. Irregular winter temperatures until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress on the vines during ripening. Harvest time was characterized by regular rain showers.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (14%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
Technical Analysis
A commitment to social responsibility is integral to the Indaba philosophy, and a portion of the sales supports early education for workers’ children.
Tasting note
Chenin Blanc is South Africa’s most widely planted varietal and the Cape’s signature white. A crisp and easy drinking chenin blanc, this bottle is a refreshing essence vibrantly infused with flavours of honeyed pear, golden delicious apple, and luscious tropical fruit.
Vintage conditions
The 2020 harvest period was characterized by typical dry conditions and moderate temperatures. Carry-over effects from the heat during spring and effective canopies promoted ripening in the early cultivars and were therefore harvested much earlier. Sustained, moderate temperatures occurred until the end of March and resulted in effective plant functioning and full maturity in late cultivars.
Vinification details
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for five months, with occasional lees stirring. A small portion (8%) was whole bunch pressed straight to 300 litre French oak barrels, where it fermented naturally. It was aged on the lees for five months for enhanced richness and texture on the palate.
