2022 Chenin Blanc (sur lie) Paarl, South Africa
Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.
2022 Chenin Blanc (sur lie) Paarl, South Africa
Our Chenin Blanc opens with aromas of lemon, lychee and Bosc pear. On the palate, you’re greeted by textural plushness created by sur lie aging, well integrated with the varietal’s naturally crisp acidity. This elegant balance of freshness and concentration also shows up in layers of flavor. Guava, starfruit and cantaloupe notes contribute ripe tropical elements, while gravelly acidity and minerality make the finish feel clean and mouthwatering.
Lemon, lychee, Bosc pear, guava, starfruit, cantaloupe, wet stone
Our Chenin Blanc vineyards house a combination of old bush vines and trellised rows. To remain eco-friendly, we practice dry farming—relying on nature to keep our vines refreshed and only using irrigation in dry years. Luckily, 2022 was filled with moisture. After a snowy winter, the growing season began cold and wet with tranquil spring rainstorms. Temperatures stayed cool throughout the summer, allowing the grapes to ripen leisurely into autumn, resulting in our wine’s crisp character and abundant fruit flavors.
Harvested early in the morning, the grapes arrived at the cellar in perfect condition, ensuring freshness. After sorting, we began fermentation in stainless steel tanks at cool temperatures before transferring 60 percent of the juice into French oak barrels, where it finished fermentation. We leave the wine in these barrels to age “sur lie” for six months, regularly stirring the lees to ensure maximum integration of flavor and fullness.
After filtering and bottling, the final wine is a proud example of South Africa’s most prized grape variety.
Spotlight
• “Sur lie” ages a wine on its sediment, enhancing mouthfeel by adding plushness.
• Oak fermentation adds flavor and texture to white wines.
• Dry farming reduces yields and grape size, increasing flavor concentration.
• Cool temperatures slow ripening, preserving acidity and delicate aromas.
Initially used by French Huguenots as a trading post in the 1680s, Paarl’s landscape now boasts a scenic panorama of lush green grapevines. Vineyards descend the granite foothills of Paarl Rock, stretching across the Berg River valley to the Boland and Simonsberg mountain ranges. Here, Chenin Blanc—known locally as “steen”—enjoys hot summer days, sea breezes and cold nights. The region’s mix of granite, shale and clay soils nurture expressive wines with richness and sophistication while local winemakers shape unique regional styles.
5 lb. turkey breast, fresh with backbone removed
3/4 cup fresh sage leaves, finely chopped
1/4 lb. salted butter
1 yellow onion, coarsely chopped
8 garlic cloves Glaze
3 cups apple cider, divided
3 tbsp. honey Gravy
1/2 cups turkey or chicken stock
2 tbsp. fine flour
2 tbsp. milk
Approximate time it will take to complete the recipe: 48 hours.
Wash and pat dry turkey breast, and place on a roasting rack. Refrigerate overnight.
In a chopper or food processor, combine the remaining ingredients into a paste.
Pull the turkey skin away from the meat, and spread half of the paste under the skin. Spread the remaining paste evenly on top of the skin. Cover loosely and refrigerate overnight.
Preheat oven to 325°F.
In a saucepan, combine 2 cups of apple cider with the honey. Bring to a boil, and reduce by half. Let cool.
Pour the remaining 1 cup of apple cider into the bottom of the roasting pan. Roast the turkey for 11/2 hours, occasionally basting with the glaze, until golden brown and the thermometer reads 165°F. If the skin is browning too soon, tent with aluminum foil. Transfer to a platter, cover with foil and allow to rest for 15 minutes.
Strain drippings into a saucepan. Whisk in flour until smooth. Place saucepan over medium heat. Whisk in stock and milk. Lower heat and bring to a simmer until desired consistency.
Slice turkey on a serving platter and drizzle with gravy. Serve the remaining gravy in a warmed gravy boat.
2 acorn squash, seeds removed, scored, trimmed to sit flat
4 tbsp. salted butter
4 tbsp. 100% maple syrup
1 tsp. sea salt
1 tsp. fresh ground black pepper
Cheese crumble
1/3 cup goat or feta cheese, crumbled
Flat Italian parsley, finely chopped
2 tsp. olive oil
Coarse sea salt to taste
Heat oven to 400°F.
Place oven rack in the bottom third of the oven. Place the squash, scored side down, in a shallow baking dish. Add 1" of water to the pan and place in the oven. Steam bake for 30 minutes or until soft.
Remove from oven, and carefully pour off the hot water.
Turn the squash so that the open center is facing up.
Mix the remaining ingredients and divide the mixture equally. Pour into each half of the squash—lower the oven temperature to 375°F. Return the baking dish to the hot oven for 30 minutes or until tender.
Place on a serving dish or individual plates. Crumble the goat cheese across the top of the squash and drizzle with olive oil.
Crack or scatter coarse sea salt across the top to taste.
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