4 ½ Stars 2023 Platter’s South African Wine Guide
Wild yeast-fermented in barrel, 21 (94 pts) from 1960’s vines is nuanced & stately, with sumptuous stonefruit, lees minerality & creaminess. Rounded & polished by year in older-oak.
92 points Tim Atkin MW 2022
David Finlayson uses bush vine Chenin Blanc blocks planted in the 1960s and 1970s to make this naturally fermented, old oak-matured white. Rich and textured, with pear and nectarine flavours, medium-body and a finish that’s driven by acidity and minerality. 2023-28
90 points James Suckling Dec 2022
Notes of fennel, apples and ripe lemons with hints of acacia. Medium- to full-bodied with crisp acidity and a round texture. Shows freshness and richness at the same time. Floral finish. Sustainable. Drink now. Screw cap.
All grapes were hand picked from two vineyards of bushvines planted in the 1960’s, pressed whole bunch and then fermented with natural yeast in older French oak barrels. Sulphured after primary fermentation to prevent MLF, followed by 12 months maturation on the lees.
The wine was made with the absolute minimum intervention and to allow the old vines to express the true flavours of the site and variety with as gentle a human touch as possible. The wine has an unmistakable minerality and the salty, Umami flavour on the palate that can only be found when vines have struggled for decades to make their mark in the soil. This wine signifies something truly special to me as a winemaker and is part of my journey in life and wine in South Africa, hence the name, Camino Africana, “The African Way”