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Dry, crisp, medium-bodied South African white wine, it's hard not to love this Chenin Blanc. Our winemakers aged a total of 10% of the chenin blanc blend in Nomblot cement eggs and terracotta clay amphorae, resulting in a light and crisp dry wine with refreshing notes of guava, pineapple and winter melon flavours, rounded off with a hint of fresh gooseberries and Packham pear undertones.
Preferably drink within one year of production.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Country of origin: South Africa.
Storage: Ideally in a cool, dark space with a consistent temperature, between 10-16°C (50-60°F). Store bottles horizontally, as this helps keep the cork moist, preventing oxidation.
Package type: Glass Bottle.
Recycling information: Glass.
Allergen Information: Contains Sulphur Dioxide/Sulphites.
Dietary Information: Suitable for vegetarians.
Brand: Babylonstoren.
Brand details: Babylonstoren is a working farm in the heart of South Africa's Cape Winelands, near Franschhoek. Dating back to 1692, this historic Cape Dutch fruit and wine farm was skilfully reimagined by its current owners in 2010. Vineyards were among Babylonstoren's original crops, and today winemaking remains one of the farm's main artistries. The wines are produced in a state-of-the-art winery that integrates both new and traditional winemaking techniques.
Grape variety: Chenin Blanc.
Current vintage: 2025.
Tasting notes: Silky smooth entrance reveals many layers of supple fruit handled with care to retain the intrinsic chenin personality at its best. Beautifully balanced with a delicious streak of acidity which brings freshness and focus to the palate, making this ideal for summer drinking.
Alcohol by volume: 13.5.
Serving suggestions: Chilled, 11-12°C (51-53°F). It will complement seafood dishes, roast chicken with thyme, summer salads, seasonal quiches and gravadlax.
Vinification details: After 12 hours of skin contact, the grapes underwent soft pressing, after which three weeks' cold fermentation took place in stainless steel tanks. It was racked off the fermentation lees and kept on the secondary lees for four months before bottling. 10% of the total chenin blanc blend was aged in Nomblot cement eggs and terracotta clay amphorae.