False Bay 'Slow' Chenin Blanc offers amazing complexity at the price point, showcasing bready aromas and dried herbaceous notes such as aniseed and fennel. Its creamy lemon flavour and lingering wild yeast fermentation give the palate an intriguing texture, perfect for pairing with seafood, risotto, or spicier dishes. Enjoy this versatile, coastal region white wine.

Critic Review

Decanter Magazine: 86Pts (2022 Vintage)
Drinking Window: 2023 - 2028

"Bright, lifted, citrussy aromas of oranges and lemons, with a hint of smokiness. The palate has a broad concentration, fine tangy acids and a relatively concentrated finish."
Greg Sherwood MW, Beverley Blanning MW, Roger Jones

About the Producer

An independent company, owned by Waterkloof founder Paul Boutinot, False Bay Vineyards aims to make 'real' wine affordable. These are sustainable certified wines bottled in South Africa and naturally crafted from mature and often old vineyards that, crucially, are naturally in balance. This means that, unusually at the price, the grapes from these coastal gems can be transformed into wine with wild yeast and an absolute minimum of intervention.

False Bay Vineyards is proud to be a WWF (World Wildlife Fund) Biodiversity Champion and certified by WIETA (Wine and Agricultural Ethical Trade Association). All of their wines are Vegan friendly.

Vineyard and Winery

The grapes for False Bay Slow Chenin Blanc stem from old bush vines in the coastal region. Old vines are key to making stand-out chenin and although The Swartland is not as coastal as most of the vineyards used for the False Bay wines, it is an area where, quite frankly, grapes from old vines are available at the required prices. Thankfully, the area's old vines produce naturally low yields and retain good acidity despite being warmer and less windswept than Stellenbosch, so cooler, coastal Atlantic winds are less of a necessity for these gnarly old vines. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast in stainless steel tanks and then left on lees for a minimum of ten months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine, sustainably farmed and naturally crafted.