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This bright, fresh white is named after the Elephant Tree you see on the label. Adored by these great beasts for munching on, it is also cherished for its amazing ability to soak up carbon! Not even fast-growing bamboo can match it.
The wine was made by the talented Leon Esterhuizen at the sustainable, community-minded Journey's End winery. It was awarded 'Drinks Business Ethical Company of the Year 2021' and also in that same year, the 'Water Management Award' for the second time. It's owned by the Gabb family, instrumental in putting South Africa’s wine on millions of dinner tables around the world during the past 30 years. Chill down well, this white makes mouthwatering refreshment on its own, or with salads or lightly spiced dishes.
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Chenin Blanc is a neglected star grape that shines not only in the Loire, but also in the high slopes of Limoux. There you'll find grower Bruno Bouché tending his extensive patchwork of vineyards, with his wife and three sons. The family is from Champagne, they still have 3 hectares there, but they moved to the Languedoc in 1989 to carry on making award-winning sparkling wines that were more affordable. The grape quality from his beautifully tended vineyards is superb, which is why Chai winemaker Mark Hoddy every year reserves a vat of his Chenin Blanc.
Cool fermented with regular lees stirring, the wine has a creamy richness balanced by intense lemony zip. Le Masque is a fabulous white to enjoy solo or with seafood, noodles or chicken.
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If you’re looking for a smart Chenin Blanc with amazing depth, this 2022 is bang on target. Established in 1928, Stellenrust is one of South Africa’s most successful family wineries. But this is much more than just an old school estate. This is a crazy passionate team of young winemakers. Together they work spectacular vineyards, in the heart of the renowned Stellenbosch Golden Triangle, where they produce modern, limit-pushing wines. And Chenin is something of a speciality. Hence two Chenin Trophies.
88% of the old-vine fruit is fermented in stainless steel, while the remainder is put into oak to give a greater degree of complexity. Then five months on lees produces a creamy texture that makes the wine ideal to serve solo, or with chicken.
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