Wine Information

AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. They own 28 ha of old bushvines in the Siebritskloof part of the Paardeberg mountain. The property is owned by the dynamic and good looking cousins Hein and Adi Badenhorst. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930′s to make natural wines in the traditional manner.

All of the fruit comes from old un-irrigated bushvines grown on a variety of granite soils that are naturally low yielding. Most of the Chenin vines were planted the late 1960’s to mid-1970’s, and tend to yield around 4 tons/ha.

The grapes are hand-picked with great care and chilled overnight in a cold room. The following day they are whole bunch pressed to a settling tank. These vineyards were picked over a period of 12 days and each day fresh juice was added to the already fermenting tanks. This extended the alcoholic fermentation by about 20 days but was also very important in the complete integration of the various vineyards or components. Some of the juice is also fermented in older casks and big foudres; around 25% of the total. The 2019 spent time on its lees in concrete tanks and old casks, which gives incredible texture and palate weight to the wine.

Secateurs are the tools used to shape bushvines during the winter pruning and pick the ripe grapes in summer.

Tasting Notes

Nicely aromatic, with orange blossom, Bosc pear, peach, and green melon, as well as a certain honeyed leesiness. The palate is rich, with fresh acidity on the attack, along with peach, apricot, tangerine, and guava flavors. It has medium body and finish.

Food Pairing

This dry wine works very well with sautéed fish.  Salads of many types are great partners.  Seafood—grilled trout, shellfish, smoked salmon, scallops, crab—is also an obvious mate.  Bright stir-fry of fresh vegetables, perhaps with a touch of dill, and goat cheeses are vegetarian options.

Charcuterie, Cheese, Chicken/Turkey, Fish (white), Fondue, Hors d'oeuvres, Just for Cocktailing, Perfect Aperitif , Vegetables