A Badenhorst is a family run estate, owned by cousins Hein & Adi. Their family have over 50 years’ experience in South Africa’s wine industry, with their grandfather managing the iconic Groot Constantia. Together these two have restored a neglected cellar that was last used in the 1930′s to make natural wines in the traditional manner.
Grapes: Chenin Blanc with a sprinkling of Palomino and another secret grape
Vinification: The grapes are hand picked with great care and chilled overnight in a cold room. The following day they are whole bunch pressed to a settling tank. These vineyards were picked over a period of 12 days and each day fresh juice was added to the already fermenting tanks – this extended the alcoholic fermentation by about 20 days but was also very important in the complete integration of the wine as all the various vineyards or components were fermented together. Some of the juice is also fermented in older casks and big foudres; around 25% of the total.
Maturation: This wine was left on its gross lees for 7 months before being bottled with occasional lees stirring during this time.