Delheim's Wild Ferment Chenin Blanc showcases the complexity that natural fermentation brings to this distinguished old vineyard expression. Stone fruit and orange peel aromatics dominate, layered with delicate honeysuckle notes that add intrigue. On the palate, vibrant fruit character delivers generous texture and a remarkably persistent finish. This is a wine of genuine character—one that tells the story of its terroir with authenticity and depth. Pair with salmon terrine or mushroom risotto to fully appreciate its nuanced profile.

About the Producer

Delheim Wines stands as a testament to a legacy deeply rooted in nature, spanning over seven decades. The ethos of conservation and emphasising sustainable farming practices in wine making has always existed on Delheim.

At the 375 hectare, family owned, Delheim estate on the magnificent slopes of the Simonsberg Mountain, they actively conserve large areas of pristine mountain fynbos (a distinctive type of vegetation found only on the southern tip of Africa. It includes a very wide range of plant species, particularly small heather-like trees and shrubs), including the rare Boland Granite Fynbos, along with 120 indigenous plant varieties and a yellowwood forest.

The sustainable practices focus on regenerative nature-friendly viticulture, integrated environmental management, water and energy efficiency, and optimising biodiversity, as well as prioritising employee welfare and engaging the local community.

Delheim is owned by the Sperling family. The late Michael Hans “Spatz” Sperling, was the Patriarch and also a South African wine industry legend. His wife Vera still resides on the farm.

Eldest son Victor Sperling and eldest daughter Nora Thiel serve as directors of the company and live on the farm with their families.

Vineyard and Winery

We approach this wine in a very natural way of making wine to respect the fruit from the oldest block of Chenin Blanc on the farm. The grapes are picked early morning to keep the temperature as cold as possible. Bunches are de-stalked and grapes crushed before a gentle press. The juice is left to settle for close to two days at cold temperatures then racked off in to barrels and concrete egg-shaped tanks for fermentation. Spontaneous fermentation is allowed to take place, (no commercial yeast is used), which allows the wine to tell its own story and that of Delheim terroir.

Post fermentation, the wine is left on its fine lees to mature for another nine months, after which it receives a light filtration and minimum dose of sulphur before bottling. We then keep it at optimum temperature for another year of bottle maturation.