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Raats Old Vine Chenin Blanc, Western Cape 2018

Top Chenin Blanc with poise, balance and exceptional length. Flavours of peach, quince and lemon zest finish this very well made and versatile wine. A must for lovers of the grape variety!
Aromatic, Full-Bodied White
In stock
Only 2 left
More Information
Producer Raats Family Wines
Country South Africa
Region Stellenbosch
Wine Type White Wine
Body / Style Aromatic, Full-Bodied White
Grape Blend 100% Chenin Blanc
Bottle Size (ml) 750
% Abv 13.5
Vintage 2018
Special Features Organic, Vegan
Extra Info Complex, fragrant Chenin
Food Pairing Guide Pairs well with a variety of foods, but we recommend rich creamy mussels in a garlic and white wine sauce, smoked salmon, or white fish with a beurre blanc sauce.
Terroir Soil from natural combination of decomposed Dolomite granite and Table Mountain sandstone.

Raats Old Vine Chenin Blanc is a jewel in the Raats family crown. A complex wine with fragrant quince, white peach and fenugreek and real depth of character. The palate is perfectly balanced, poised and has a lovely delicate texture and a long fresh finish - lingering in your mouth with hints of juicy nectarine, apricot and lemon zest. Top Chenin from this esteemed producer.

Bruwer Raats is a gentle giant of a man and his reputation is starting to match his stature. His mastery of chenin blanc and cabernet franc is bringing him praise from around the world as "the most exciting and forward thinking winemaker" in Stellenbosch.

As part of the new wave of South African winemakers, Bruwer crafts soil specific wines that embody the unique characteristics of the region. With hand harvesting, whole bunch pressing and using natural fermentation without fining or filtering it helps him create wines that are world class.

Soil specific wine from both vertical hedge and bush vines. From three specific vineyards in Stellenbosch. Average age of 45 years or older. 50% of the wine was fermented and matured in 300 litre French oak barrels to accentuate the soft, luscious flavours; 50% fermented in stainless steel to contribute a crisp acidity and bright citrus flavours. After 9 months, the two components are blended together and left on the lees for a further 2 months before bottling. Fermentation temperature: 18-22°C
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