How a French Grape Became South Africa's Own
Chenin Blanc has been growing in France's Loire Valley since the 9th century. Vouvray and Anjou built their reputations on it, and the best bottles from those appellations age for decades on their limestone soils. Loire Chenin leans toward crisp acidity and mineral character, wines that are better with food than without it.
Then in 1655, Dutch settlers brought cuttings to the Cape. Locals called it Steen. It adapted so well to South African conditions that it became the country's most planted white variety. Today South Africa grows more Chenin Blanc than any other country in the world, which is a remarkable fact for a grape that so few people can identify by name.
France and South Africa have been arguing about Chenin Blanc for centuries. They're both right.
One Grape, One Thousand Moods
To answer the question everyone eventually asks, Chenin Blanc is dry. Mostly. The style depends entirely on the winemaker's intentions and where the grapes were grown. And no, it's nothing like Sauvignon Blanc. That one comes up often.
Here's what to expect in the glass:
- Bone dry: citrus and green apple up front, with pear and quince developing as the wine opens. Give it some air and a flinty mineral note emerges on the crisp palate.
- Off-dry: richer fruit, hints of honey and peach, with Chenin's natural acidity keeping everything in balance.
- Lusciously sweet: sweet styles lean into honey and tropical fruit, kept in check by the grape's natural acidity.
South African Chenin has its own ideas about what the grape should be. The aromas are more generous, and old vine examples bring a richness that's entirely their own.
The Versatile Bit
The natural acidity of Chenin Blanc cuts through richer dishes and brings good balance to delicate ones.
For dry expressions, it's the perfect partner for fresh seafood and light chicken. Let's not forget some good cheese, soft cheese to be exact. The mineral-driven Loire styles pair particularly well with river fish, which makes geographical sense.
South African Chenin loves spiced food. Most whites tap out at the first sign of heat. This one doesn't.
For the sweeter styles:
- Foie gras and a richer Vouvray demi-sec is a Loire classic for good reason
- Fresh fruit desserts, particularly anything with peach or apricot
- Strong blue cheeses, where the sweetness in the wine balances the salt
Chenin loves a cosy night in and the madness of a dinner party.
What We're Pouring
Our collection covers both ends of the spectrum.
- Foreau Vouvray Demi-Sec 2022: one of the Loire's benchmark Chenin Blancs from Domaine du Clos Naudin. Honeyed and rich with a crisp finish that keeps it from feeling heavy. Open it now or put it away for a few years.
- Steytler The 1947 Chenin Blanc 2024: from Kaapzicht's Stellenbosch vineyards, named after the year the oldest vines were planted. The second oldest block of Chenin Blanc in South Africa. Rated 95 by Tim Atkin MW. A wine that earns that number.
- David & Nadia Chenin Blanc 2024: sourced from eight old vine sites on the Paardeberg, most on granite. Wet stone, fennel and a palate-cleansing mineral finish. Rated 94 by Tim Atkin MW.
- Keermont Riverside Chenin Blanc 2021: stony minerality, pear and green apple with a slightly salty undertone. A Stellenbosch Chenin that drinks like a Loire. Rated 94 by Tim Atkin MW.
1655 Was Just the Beginning
Those Dutch settlers who brought a few cuttings to the Cape in 1655 had no idea what they were starting. Nearly four centuries later, we're still pouring it. The least you can do is try a glass. Browse our full chenin blanc collection or get in touch.
Call it Chenin. Call it Steen. Just make sure you call for another glass.