Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $24.34Original ZAR 400.00≈ €21.66 · £18.30Per bottle, derived from case | hoganwines.co.za ↗ |
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $25.35Original ZAR 416.67≈ €22.56 · £19.06Per bottle, derived from case | hoganwines.co.za ↗ |
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.9 g/L
pH 3.29
Total Acidity 5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Swartland
Soil Decomposed granite
Orientation East
Grapes Picked February
Vine Age old
Natural Yeast Yes
Malolactic Fermentation 100%
Barrel Size 225L, 300L
Bottling Date December 2024
Production Details The Chenin blanc grapes were handpicked in February over two pickings from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland. The vineyard block is irrigated and is east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 10 degrees Celsius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L barrels, followed by natural malolactic fermentation, after which the wine received the first sulphur addition. The wine was racked off the gross lees in late November and bottled in December 2024.
Tasting Notes
pear, peach, citrus, floral perfume, herbs, flinty reduction, vivid fruit, snappy acidity, savoury, gently bitter finish
Critics Ratings Christian Eedes Winemag.co.za: 96/100
Christian Eedes Winemag.co.za96/100
Tim Atkin94
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.6 g/L
pH 3.37
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Decomposed granite
Orientation East
Grapes Picked February
Vine Age old
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Barrel Size 225L, 300L
Bottling Date December 2023
Production Details The Chenin blanc grapes were handpicked in February over two pickings from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland. The vineyard block is irrigated and is east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 10 degrees Celsius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L barrels, followed by natural malolactic fermentation, after which the wine received the first sulphur addition. The wine was racked off the gross lees in late November and bottled in December 2023.
Tasting Notes
floral, pear, peach, lime, lemon, flinty reduction, pure fruit, lip-smacking acidity, saline finish, poise, elegance
Critics Ratings Christian Eedes Winemag.co.za: 95
Christian Eedes Winemag.co.za95
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.6 g/L
pH 3.46
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Decomposed granite
Orientation East
Vineyard Yield 11 hL/ha
Grapes Picked February
Vine Age old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Barrel Size 225L, 300L
Used Oak Only Yes
Bottling Date December 2022
Production Details The Chenin blanc grapes were handpicked in February over three pickings from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha (11hL/ha). The vineyard block is irrigated and is east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 10 degrees celcius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L barrels, followed by natural malolactic fermentation, after which the wine received the first sulphur addition. The wine was racked off the gross lees in late November and bottled in December 2022.
Tasting Notes
poached pears, fresh lemon, herbs, brioche, salted almonds, blossom, thatch, citrus, peach, floral, spice, bright acidity, saline finish, savoury
Critics Ratings Christian Eedes Winemag.co.za: 94
Christian Eedes Winemag.co.za94
Tim Atkin 2023 South Africa Report92
Neil Martin: Vinous92
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.3 g/L
pH 3.41
Total Acidity 5.4 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window 2022-26
Region Swartland
Soil Decomposed granite
Orientation East
Vineyard Yield 11 hL/ha
Vine Age old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Oak Types French
Barrel Size 225L, 300L
Bottling Date January 2021
Production Details The Chenin blanc grapes were handpicked in early February from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha (11hL/ha). The vineyard block is irrigated and is east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 10 degrees celcius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L French oak barrels followed by natural malolactic fermentation (after which the wine received the first sulphur addition). The wine was racked off the gross lees in early January 2021 and bottled later that month.
Tasting Notes
thatch, chamomile, green apple, pear, lemon zest, granitic acidity, peach, citrus, fynbos, talcum powder, fruit concentration, snappy acidity
Critics Ratings Winemag rating Christian Eedes: 95/100
Winemag rating Christian Eedes95/100
Tim Atkin South Africa 2021 Special report93/100
2019 Technical Specifications
Alcohol 12.5%
Residual Sugar 2 g/L
pH 3.4
Total Acidity 5.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Swartland
Soil Decomposed granite
Orientation East
Vineyard Yield 11 hL/ha
Grapes Picked early February
Vine Age old
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Types French
Barrel Size 225L, 300L
Bottling Date January 2020
Production Details The Chenin blanc grapes were handpicked in early February from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha (11hL/ha). The vineyard block is irrigated and is east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 10 degrees celcius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L French oak barrels followed by natural malolactic fermentation (after which the wine received the first sulphur addition). The wine was racked off the gross lees in early January 2020 and bottled later that month.
Tasting Notes
poached pears, fresh lemon, herbs, brioche, salted almonds, floral, spice, savoury
Critics Ratings Tim Atkin South Africa 2020 Special report: 90/100
Tim Atkin South Africa 2020 Special report90/100
Winemag.com rating Christian Eedes April 202195/100
2015 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.4 g/L
pH 3.4
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window 2-6 years from harvest
Region Swartland
Soil Decomposed granite
Orientation South-East
Grapes Picked end January
Vine Age 39 year old
Fermentation Vessels Oak Barrel
Oak Types French
Barrel Size 225L, 300L
Bottling Date end of the year
Production Details The Chenin blanc grapes were handpicked towards the end January from 39 year old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha. The vineyard block is irrigated and is south-east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 8 degrees celcius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L French oak barrels followed by natural malolactic fermentation (after which the wine received the first sulphur addition). The wine was racked off the gross lees in September 2015. It was then matured on the fine lees until bottling at the end of the year. No acid additions were made to this wine: maintaining the natural acidity is one of the key components in the making of this wine as well as the goal to produce a site-specific, vintage driven wine through minimal intervention.
Tasting Notes
pear, apple, ginger, spice
Critics Ratings Jamie Goode: 93
Jamie Goode93
WineMagRating93
Tim Atkin South Africa 2016 Special report93
Decanter South Africa Chenin blanc review for November 2016 issue93
2014 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
pH 3.32
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 2-6 years from harvest
Region Swartland
Soil Decomposed granite
Vine Age 38 year old
Natural Yeast Yes
Oak Types French
Barrel Size 225L
Bottling Date end of the year
Production Details The Chenin blanc grapes were handpicked in mid-February from 38 year old, south-east facing bush vines, planted on decomposed granite from Joubertskloof in Swartland delivering only 2 tons/ha. The grapes were then cooled overnight to 8 degrees celcius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L French oak barrels followed by natural malolactic fermentation. The wine was racked off the gross lees at the end of May where the wine saw its first sulphur addition (followed by a small final addition just before bottling). It was then matured on the fine lees until bottling at the end of the year. No acid additions were made to this wine: maintaining the natural acidity is one of the key components in the making of this wine as well as the goal to produce a site-specific, vintage driven wine through minimal intervention.
Food Pairing steamed sea bass, pan-seared scallops, roasted pork belly, spring minestrone, ravioli with sage butter, chicken liver parfait, duck breast salad
Critics Ratings SA Winemag: 92/100
SA Winemag92/100
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1722703 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Dwarsriviershoek Farm, Zevenrivieren Road, Banhoek, Stellenbosch, 7600, South Africa
Phone
+27 21 8851275
Email
Owner
Jocelyn Hogan Wilson
Cellarmaster
Jocelyn Hogan Wilson