Noa is named for Donovan Rall's second daughter and is the granite counterpart to Ava's schist. It comes from a single old bush vine vineyard on the Paardeberg planted in 1969, making the fruit around 56 years old in this vintage. Where Ava is racy and linear, Noa is built to be denser and more powerful, and is now the main source of Chenin behind Rall's flagship White blend.

Sourced from a single old bush vine Chenin Blanc vineyard on granite soils on the Paardeberg, planted in 1969. As with all of Rall's fruit, the vineyard is farmed in close partnership with the grower rather than owned by Donovan Rall himself.

Grapes are naturally fermented and raised mainly in concrete, with the wine bottled after around ten months. No commercial yeast, added acid or new oak is used.

Tasting Notes: Naturally fermented and raised mostly in concrete, Noa Chenin Blanc has consistently shown more density and grip than its schist-grown sibling. Expect citrus, stone fruit, a touch of melon and a slight waxy note on the nose, with a palate that combines real fruit concentration with a silky texture, well-integrated acidity and a savoury finish. It's a powerful style that stays poised rather than heavy, and one of the more age-worthy wines in the range.

Food Pairing: Noa's density and waxy texture give it more weight to play with than a typical Chenin, so it holds up well against richer, more indulgent dishes. Roast pork belly with crackling: the wine's fruit concentration and savoury finish are a match for pork's richness, while its acidity cuts through the fat. Grilled yellowtail or kingklip with beurre blanc: a classic Cape fish and Chenin pairing. The wine's texture mirrors a butter-based sauce without being overwhelmed by it. Creamy mushroom or truffle pasta: the wine's waxy, savoury character sits naturally alongside earthy, umami-rich dishes. Butter chicken or a mildly spiced curry: Noa's density can stand up to warm spice and a creamy sauce better than a lighter, more linear white. Aged Comté or another nutty alpine-style cheese: the wine's stone fruit and waxy notes work well with a cheese that has some age and nuttiness of its own.