Swerwer is the label of Jasper Wickens, who makes his wines in a renovated century-old cellar on the Paardeberg farm Waterval in the Swartland. The Chenin Blanc comes from dry-farmed old bush vines on decomposed granite, blended from several Paardeberg vineyards. A small portion of the fruit spends a short time on its skins for extra texture and grip. The wine is fermented spontaneously with native yeasts in older French oak, then matured on its fine lees for around ten months. Because the oak is old, it adds texture rather than flavour, which preserves the vineyard’s purity and the granite-driven tension. The result is a dry, taut and savoury Swartland Chenin.

Tasting Notes: Pale lemon in the glass. The nose is pure and gently floral, with pear, crisp apple and white blossom, lifted by almond, a touch of honey and a flinty, crushed-stone minerality. The palate is dry and medium-bodied with a generous, textural mouthfeel, balanced by vibrant acidity that keeps everything tight and focused. Fine lees add a downy depth beneath the fruit, and the oak is discreet, so the granite-driven purity of the Chenin stays in front. It finishes long and saline, with a pleasantly bitter lemon-pith grip. Serve well chilled now, or cellar for a few years.

Food Pairing: Chenin Blanc with this much texture and freshness is a brilliant food wine. Try it with Cape Malay chicken curry, pan-seared hake or line fish with burnt butter, West Coast mussels, or a creamy roast butternut and sage risotto. It also pairs well with roast chicken, pork belly with apple, and soft, washed-rind cheeses. For lighter occasions, serve it with a fresh seafood platter or simply on its own as an aperitif.