Chenin Blanc 2019/2020, Botanica, WO Citrusdal Mountain

£ 28.95

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BlendChenin Blanc
CountrySouth Africa
RegionWO Citrusdal Mountain

Tasting Notes

Complex and elegant, with layers of pure, concentrated pear, citrus and stone fruit avors, mouth-watering acidity and a tangy, mineral core.

Botanica Wines is located at Protea Heights Farm in the Devon Valley, just 10 minutes from Stellenbosch. Ginny Povall makes wine whilst simultaneously running a luxury guest lodge and a flower cultivation business. Back in the late 1940s, it was the first farm in South Africa to cultivate protea flowers; four of the varieties that are grown were hybridized by a former manager and are unique to the farm. In keeping with the botanical theme, the wines now carry the name of the 18th Century British artist, Mary Delany, whose cut-paper collages adorn the label. Ginny arrived in the Cape back in 2008 with some basic knowledge of winemaking through evening and weekend courses at the University of California and plentiful background reading. Winning Platter 5 Stars from the outset and having to adapt to South African winemaking practices, she really has hit the ground running! Notes of creamy lees, understated oak, and pear and apple spice are underpinned by an oyster shell frisson that wouldn’t look out of place in Vouvray.

The Producer

Botanica Wines was founded in 2009 by owner and self-taught winemaker Ginny Povall, an intrepid American who fell in love with the beautiful Cape winelands, purchased Protea Heights farm in Stellenbosch’s Devon Valley and relocated to the southern tip of Africa in 2008. Established in the late 1940s, Protea Heights was the first farm in South Africa to cultivate indigenous protea flowers commercially. Inspired by this hortizcultural history, it was only natural that Ginny would choose to develop her wine brands and labels with a botanical flair.


The grapes for this wine were hand harvested at optimum ripeness, hand sorted, crushed and destemmed. The juice was immediately pressed and cold settled for 2 days at 10 °C. Half was spontaneously fermented in stainless steel tanks and half was spontaneously fermented in 4th ll 400 litre French oak barrels. After fermentation the wine was left on the ne lees in tank barrel for 6 months before blending and bottling. No malolactic fermentation.


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