Brookdale Chenin Blanc

CHENIN BLANC

When Tim first acquired the land of Brookdale, it was overgrown and underused. As Tim and the team began to clear the land, replant indigenous trees and shrubs, and plant new vines, they happened across something remarkable … A single block of Chenin Blanc had been quietly thriving on one of the slopes at Brookdale Estate and held immense potential.

The block was to be yield the first vintage of Brookdale Chenin Blanc from the then 35-year-old vines. The Chenin Blanc stands proudly as a wine of outstanding character made in a large format especially for a marriage with food on the palate. It is spoken about lovingly by wine aficionados and casual drinkers alike. With exquisite detail, nuanced balance and an impactful flavour profile, the Brookdale Chenin Blanc rivals the classic white wines of Burgundy.

A study in the balance of dichotomy, this is a wine of bold flavour, nuanced character and precise equilibrium.

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THOUGHTS & REFLECTIONS

What customers & critics are saying

Ultimately, it’s the wine’s harmony and intensity with finely judged balance that really leaves a long lasting impression … a total show stopper and a new icon.

Greg Sherwood
MASTER OF WINE, 2019

With a hint of vanilla, the palate is rich, full and thick textured. Tangy acidity lends balance and the finish is nicely savoury.

CHRISTIAAN EEDES
WINE JOURNALIST, 2020

Third time tasting & my luck is in with this utterly charming gem from Brookdale in Paarl … It reminds me of Le Portail by Domaine Champalou.

DANIEL GRIGG
CUSTOMER, 2021
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TASTING NOTES

Unmasked, crushed stones unspool while limey, powdered chalk rides a wave of white citrus and white pear, underpinned by subtle oak spice. On the palate, the sensational white fruit continues. The mineral structure presents vertical and endless, enlivened by soft buoyant acids and a mouth-coating citrus purity. The finish is luminous, with a real granitic freshness.

WINEMAKING

From old vine Chenin Blanc (1985) grown on decomposed shale and granite; minimal winemaking was employed to allow this stony terroir to shine through. The grapes were hand-picked at different stages to achieve optimal ripeness and balance. The fruit was pre-cooled and gently whole-bunch pressed before spontaneous fermentation and partial malolactic fermentation added elegance, and complexity. Matured for 12 months in a combination of 225L, 300L and 500L French oak barrels, the wine was then aged on the lees for 10 months in 2500L Foudre barrels. Once bottled, the wine was left to mature for a further four months before release..

technical analysis

ALCOHOL

13.5% Vol

TOTAL ACIDITY

5.9 g/l

pH

3.3

RESIDUAL SUGAR

2.4 g/l

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A MAVERICK COLLECTION

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