In a nutshell: Benchmark South African Chenin Blanc - Superb with seafood, risottos, herby roast chicken and spicy dishes
The lowdown: Chenin Blanc is one of the trademark South African white varieties and while it makes up a lot of their generic wines those from good vineyard sites are real gems. This example is given the moniker 'Slow' because the fermentation takes with wild yeasts naturally present in the environment and and consequently takes a good deal longer and allows the wine to acquier some rich, bready aromas and additional layers of complexity that wouldn't develop with a short ferment. In all, the wine spends a minimum of 10 months on its lees with the end result being a mutli-layered wine with a herbaceous notes of fennel and aniseed followed up with a creamy lemon character.
When to drink: Really versatile it suits seafood, risottos, herby roast chicken and is also great with spicy dishes.
Named after South Africa's most iconic bay, which frames much of the country's premium winelands, False Bay Vineyards was borne out of a desire to make 'real' wine affordable.
Back in 1994, long before founding Waterkloof - his biodynamic vineyard overlooking False Bay - Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa's wine industry back then.
Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions etc. A familiar story to many real wine lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of. Today the ingredients remain the same for Waterkloofs Cellar Master Nadia Barnard, fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.