Welgegund Heritage Chenin Blanc 2017, so good with Carey Boucher Erasmus’s Confit Chicken with Fennel, Thyme & Lemon…

Welgegund Heritage Chenin Blanc 2017

One of the more special things that we have in the vineyards of the Cape, where Chenin Blanc is the most planted wine grape, is some wonderful old Chenin Blanc Vineyards. The grapes for the Welgegund Heritage Chenin Blanc 2017 come from low yielding selected blocks of dry land vineyards which were planted in 1974. Excellent fruit for this vintage was harvested early in the morning for best quality.

Friederich Kuhne Welgegund Winemaker

Chilled once in the cellar, the bunches are then pressed whole pressed. The juice is settled out for 48 hours. It was taken to fermentation, a component to 500 litre French Oak Barrels and the remainder in stainless steel tanks. The wines were fermented using different yeasts to add further complexity to the final wine. The wine was allowed to mature for 11 months before the two parts were blended and the wine was prepared for bottling.

Chenin Blanc ripening on the vine

From a Burgundy shaped bottle, closed with a premium screw cap. The label is elegant and simple in the French style with the Welgegund Homestead in etching. In the glass, the colour is a pale gold, brightshining. The aromas are those of a superior Chenin Blanc. Fabulous fruit, desiccated pineapple, citrus and fynbos honey. The palate, from entry has a thread of citrus [lemon, sweet tropical limes and windfall oranges] acidity running through to the long and gently waning aftertaste. The palate is rich and generous, white tropical flowers, [you’ve sucked honeysuckle] ripe white fleshed peaches, Bon Chretien pears. Golden Delicious apple and all supported by the clever use of oak adding its spice and vanilla. Nice crisp ending. A truly impressive glass. A couple of years of cool cellaring will reward you.

Confit Chicken with Fennel, Thyme & Lemon

The Welgegund Heritage Chenin Blanc 2017 is a serious wine for sipping and a great food partner. Whenever I think of food for Chenin Blanc, I think of a beautiful butter roasted organic chicken. And I think of Carey Boucher Erasmus’s Confit Chicken with Fennel, Thyme & Lemon… Click HERE for her recipe.

Carey Boucher Erasmus, who now lives in the Middle East, with me

Read more about Welgegund Wines – CLICK HERE


Share This Story, Choose Your Platform