Adi Badenhorst comes from a long line of farmers, growing up in between the vineyards around Constantia. As a true viticulturist he uses a mixture of concrete and foudre barrels to allow flavours from the vineyard to take precedence and not be obscured by anything ‘woody’. Adi had worked at wineries all over the world and South Africa, before he set up his own farm in 2006. He is a member of the esteemed Cape Winemakers Guild and is one of the pioneers of the Swartland wine movement.
Sourcing Chenin grapes from a single vineyard situated just next to the “kelder”, which means cellar in Afrikaans. Adi patiently ferments the juice in huge 1200L foudre barrels over 2-3 months (standard white fermentations usually take a few weeks to finish). There is minimal transportation, in fact it continues to age in the barrel before being bottled without fining or filtration. This Laissez-Faire approach endows the wine with a complex flinty aroma profile that lovers of Pouilly Fume and Chablis will adore but differs from these French styles in its textured tropical flavours on the palate.