Why use expensive oak when you can use a little skin maceration to achieve weight and texture? Bosman Family Vineyards winemaker Corlea Fourie admits that’s what she’s increasingly inclined to do with her Optenhorst Chenin Blanc and it’s no bad thing.
Grapes come from a vineyard planted in 1952 and the 2013 vintage was barrel fermented and matured for six months in Burgundy barrels, 10% new before being returned to tank for a couple of months and then bottled.
Deep yellow in colour, the nose shows peach, apricot, honey and a subtle leesy quality. It’s rich and full, a bit more developed than you might expect at this stage of its life, but delicious even so, the tangy acidity being a defining feature. Works gangbusters with foie gras.