Perdeberg Endura 2017, packed with flavour meets Dianne Bibby’s Tarragon Cream Chicken with Pink Peppercorns

Perdeberg Endura 2017

Endure is one of the most important achievements in the life of a Dry Land Bush Vine which year after year goes on a journey from pruning to harvest to produce the best possible fruit. Albertus Louw, the Perdeberg Cellarmaster has found just such a vineyard at the top of the Perdeberg Mountain. These grapes are used for the flavour rich brilliance that is Perdeberg Endura 2017, a single vineyard Chenin Blanc from the Swartland Wine Appellation.

Albertus Louw, Perdeberg Cellarmaster

As a result of the soil, climate and just sufficient water to keep it going, the berries of the bunches destined for the Perdeberg Endura 2017 are smaller and filled with flavour.

Once in the cellar, Albertus and his team strip the grapes off the stalks and fermentation takes place in a mix of Ceramic Amphorae, multi sided Diamanté Wine Tanks and French Oak Barrels. The wine is then prepared for bottling.

It looks like
Bottled under natural cork in a Burgundy shaped bottle with pale green wax around the neck. In the glass, a rich golden straw colour, gem bright and very inviting.

It smells like
Ripe white fleshed peaches and sliced Granny Smith Apples. Sweet tropical citrus with a gentle undertow of oak spice.

It tastes like
Rich and full of flavour from entry. A touch of fynbos honey and poached guava. There is a thread of brisk acidity running through from entry to ending with a minerality built into the long and gently waning finish.

Dianne Bibby’s Tarragon Cream Chicken with Pink Peppercorns

It’s good with
This is a serious wine which is perfectly built for food. I always think that chicken is a great partner to Chenin, especially an organic ‘home-grown’ chicken. We have recently had a couple of large birds from Dwaalboom down in the west, about 3 kg in weight which have sensational when roasted simply with butter, sea salt and freshly milled black pepper. An ordinary supermarket chicken would do as well. You can pump your chicken up a bit as this wine is so packed with flavour it can almost take on anything. Dianne Bibby’s Tarragon Cream Chicken with Pink Peppercorns is as much fun to make, and look at as it is to eat. Click here for her recipe.

Dianne Bibby, making magic in her kitchen

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