Smoking Swartland blend high in drinkability and high on interest. This is really, really tasty. Good for nerds and novices alike.
From The Natty Boy
This comes from the Swartland, on South Africa's West Coast. It's a really interesting region, they have an abundance of old-vine Chenin Blanc and Cinsault in particular which is now being used by some of the top producers to make outstanding wines. This is mostly Chenin, with a bit of Viognier, Semillon, Harslevelu (this is Hungarian, no idea how it made it to SA) and Grenache Blanc that's been fermented with natural yeasts in a mix of stainless steel and old oak. 15% of the blend was fermented separately, with whole bunches and then left for 4 weeks on skins. The whole thing was then blended, and spent 12 months on the lees before bottling. This is so damn tasty! Textural and cloudy yet incredibly clean and fresh. It's a bunch of high acid varieties, so you get this amazing clarity and driving acid alongside the pithy texture and exotic fruits. A wine that's best enjoyed over a few hours, it'll change quite considerably with air and temperature so you can play around with it a bit. I'd usually decant it.