Chenin Blanc Collection

A Storied Grape with Unrivaled Versatility

Originating in France's Anjou region of the Loire Valley as early as the 9th century, Chenin Blanc is revered by wine collectors and sommeliers as one of the world's greatest, most adaptable white grape varieties. Historically known in France as Pineau de la Loire, Chenin Blanc is defined by its naturally high acidity and remarkable ability to reflect terroir across every conceivable winemaking style—ranging from bone-dry table wines and vibrant sparkling cuvées to luscious, botrytized sweet dessert wines.

In the 17th century, Chenin Blanc traveled to South Africa, where it became known as Steen. Today, South Africa holds more Chenin Blanc vineyard plantings than the rest of the world combined, championing both crisp, everyday white wines and opulent, bush-vine cuvées that rival the finest expressions of France.

Terroir, High Acidity & Signature Flavor Profile

Whether grown on the chalky tuffeau limestone soils of Vouvray or the decomposed granite slopes of Stellenbosch, Chenin Blanc retains vivid natural acidity even in hot climates. This structural backbone endows the grape with extraordinary ageability—with top expressions evolving over 20 to 50+ years.

• Primary Flavor Profile: Yellow apple, quince, bruised pear, chamomile, damp wool, white floral blooms, and wet stone minerality.

• Aged Profiles: Honeycomb, preserved lemon, toasted almond, marzipan, ginger, and saffron.

• Tuffeau & Granite Soils: The porous limestone (tuffeau) of the Middle Loire preserves razor-sharp acidity and chalky minerality, while South Africa's old bush-vine granite soils yield richer, mouth-filling textures driven by stone fruit and baked apple.

The Global Wine Styles Portfolio

• Dry (Sec): Pure, mineral-driven, and crisp. Exhibiting flavors of tart green apple, white peach, and crushed flint, top dry expressions from AOCs like Savennières, Vouvray Sec, and Swartland offer intense palate tension and lingering salinity.

• Off-Dry & Medium Sweet (Demi-Sec / Moelleux): A subtle touch of residual sugar balances Chenin's naturally high acidity, revealing opulent layers of baked yellow apple, honeysuckle, candied citrus peel, and ginger.

• Botrytized Sweet (Doux / Liquoreux): Sourced from legendary Loire appellations like Bonnezeaux, Quarts de Chaume, and Coteaux du Layon, where noble rot (Botrytis cinerea) concentrates sugars to create golden dessert wines packed with dried apricot, marmalade, beeswax, and saffron.

• Sparkling (Mousseux / Crémant de Loire): Traditional-method sparkling wines displaying fine bubbles, brioche richness, and crisp orchard fruit freshness, providing an exceptional alternative to Champagne.

Epicurean Food Pairings

• Dry & Sparkling Styles: Goat cheese (especially Crottin de Chavignol), oysters, pan-seared scallops, roast chicken with herbs, sushi, or pork loin with apple reduction.

• Off-Dry & Richer Styles: Sweet-and-savory Asian dishes, Thai green curry, Peking duck, roasted belly of pork, or spicy Indian curries.

• Sweet Styles: Foie gras, blue cheeses (such as Roquefort or Stilton), tarte Tatin, fruit tarts, or lemon cake.