Kaapzicht The 1947 Chenin Blanc 2025
Four generations of Steytlers have been custodians of this special site for almost eight decades. Today, it is one of the oldest Chenin Blanc vineyards in the country. It’s deeply connected to our history and our home, making it impossible to mimic. The wine exemplifies the tension between generosity and restraint found in Bottelary Chenin Blanc. Only released in superior vintages.
The aromatics are super complex and spicy with lovely nuances of wet straw, dusty white citrus, honeyed yellow peaches, fynbos and sweet pineapple confit. There is focused depth, full bodied plump texture and complexity with nuances of tangerine peel, naartjie pulp and lychee.
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SKU: Alcohol Volume: 13.38% Sugar: 2.5g/l
Grapes harvested from the second oldest registered heritage vineyard. Handpicked, 50% whole-bunch pressed, 50% crushed and destemmed (with skin-contact in press). Natural sedimentation overnight after pressing (light and gentle pressing with maximum pressure of 0.8kpa). After settling, the wine is racked to 500l barrels for spontaneous fermentation. Fermentation can last between 2–4 weeks. The wine is aged in barrel for 10 months prior to bottling and bottled unfiltered and unfined.
Old bush vine planted by Danie Jnr's great grandfather in 1947. The vineyard has been registered as a single vineyard, making it the second oldest Chenin block in the country. Originally 6ha in size, only 1ha of the very low yielding vineyard remains.
The perfect accompaniment to a Thai curry.
Tim Atkin 95 points
Neal Martin Report – 93 points
In 1946, a man created a home by planting a vineyard. That man is now the great-grandfather of the winemaker today. We craft wines with a sense of belonging, creating moments of purity and concentration. At once familiar and extraordinary. The 1947 Chenin Blanc vineyard is planted, making it the second oldest surviving Chenin Blanc vineyard in South Africa today. At Kaapzicht, our terroir creates wines that are rich and opulent. I believe that winemaking it about finding your path and then linking it to what your farm or terroir can give you. It’s a fine balance between understanding what people want, and also being ballsy enough not to chase every trend, but to be true to your origin and house style. Ultimately, I just want to make wine that everyone wants to drink because it’s great. If your wine is the first bottle that’s empty at a dinner table, you’re always doing well.
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