Posted on

Chenin Blanc, Bain’s Way, Wellington, South Africa

Named after a legendary South African pioneer, Andrew Bain, who built the road that connected the Cape to the north of the country and ran through the Wamakersvallei (valley of the wagons) where in 1941 a group of like-minded grape growers founded a central cellar for the pressing of their grapes. The cellar grew its members and boasted a variety of fine wine brands for an even wider variety of wine lovers. Their Chenin is made from grapes that come from bush vine vineyard, picked at optimum ripeness from about 24°B (Brix – a measurement of sugar). After the crush, the juice was left on the skins for 3 to 5 hours to encourage aromas and flavours and then pressed.