At Bellingham we believe that great wines are made in the vineyard. That is why source only the finest grapes and nurture them from vine to bottle. In order to preserve the natural fruit characteristics of individual grape cultivars, we lavish time and attention on each wine throughout the production process. We place a high premium on mouthfeel and believe in subtle oak maturation to enhance the structure and complexity of our wines. By following this method of minimal intervention and maximum attention to detail, we are able to produce distinctive, complex wines that are both expressive of their vineyard origin and complementary to a wide range of cuisine.
Wine of Origin:
The Cape’s devastating drought played a dominant role in 2018’s harvest. “At the onset of harvest, people were expecting a below average vintage, however, going on what we are tasting and seeing in the cellar, vintage 2018 was an above average vintage,” says winemaker, Richard Duckitt “Our yields are down a little, but the quality is definitely up.”
The grapes used to produce this characterful Chenin Blanc comes from old Paarl bush vine vineyards. They are planted on weathered shale soils with high clay content, are dryland farmed and have become well buffered against drought over the years. These prized vineyards are meticulously managed for premium quality which includes shoot thinning for optimal growth and crop control.
The vineyards are at altitudes above 200m and open to the fresh southwesterly summer breezes originating in False Bay.
Crisp crumbed fishcakes, richer fish dishes such as salmon en croute or even roast pork belly with a glazed applesauce.
Alc. Vol 13%
RS 3.3 g/l
TA 6.5 g/l