Ken Forrester Reserve Chenin Blanc 2011
Chenin Blanc from South Africa
This full-bodied 100% Chenin flawlessly balances ripe fruit with subtle oak nuances. A rich, succulent palate offers flavors of tropical and citrus fruit enhanced by complex mineral notes with a touch of nuts and spice. Extended lees contact reveals an enticing honeycomb character.
Decanter - "Inspired by the Loire Valley (the home of Chenin Blanc), Ken Forrester has helped push its quality in the Cape. This is made from 35-year-old vines and aged for up to nine months in oak. It has great density and complexity with floral notes, grapefruit and spice on the long, creamy palate."
The Wine Advocate - "The 2011 Chenin Blanc Reserve spent nine months ageing on its fine lees in French oak. It displays fine focus and poise on the nose with an herbaceous undercurrent that adds another dimension. The palate is well balanced with crisp acidity. There are light citrus notes and a touch of orange peel, although I was looking for more complexity and depth towards the finish."
International Wine Cellar - "Good full yellow. Aromas of exotic ripe peach, tropical fruits, honey and marzipan; this too hints at some botrytis. Rich and ripe on the palate, with tropical fruit flavors accented by spices and minerals. Saline and smoky nuances add another dimension to this slightly phenolic wine."
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Ken Forrester Winery
In 1993, hospitality industry veteran Ken Forrester and his wife Teresa purchased the historic Scholtzenhof estate, nestled at the base of the Helderberg in Stellenbosch. Originally established in 1689 as Zandberg, the property is one of the oldest wine farms in the Cape. Ken enlisted the help of his winemaker friend Martin Meinert in replanting and revitalizing the vineyards, with an aim to craft a white wine that could rival any in the world! And so it was that Ken Forrester Vineyards was established, with a focus on Chenin Blanc production. View all Ken Forrester Wines
About South AfricaView a map of South Africa wineries South AfricaRelated Links:
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A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on the quality aspect. At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the biggest and best known being KWV. This organization seemed to favor quantity over quality and had most control over wines and vineyards until the late 1980's. Now, with a bit more competition, quality is coming around. Yet, South African wine was not even seen in American wine stores until the mid-1990's – the trade embargo on the country for their racial apartheid laws kept South African wine out of the US. When apartheid fell, so did the embargo, and SA bottles began showing up on US shelves.
White wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, much of it the Steen variety – known elsewhere in the world as Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape gaining some raves is Sauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are Syrah/Shiraz, Cabernet Sauvignon (& blends) and Pinotage. Cabernet Sauvignon and Bordeaux blends was once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, which used to be a grape only your mother could love, has improved dramatically and is often as delicious as it is distinctive. The most popular regions of the country include Stellenbosch and Paarl.
About South AfricaRelated Links:
Notable FactsWhite wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, the majority of it is Steen – known elsewhere in the world as Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape the critics rave aboutSauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are Syrah/Shiraz, Cabernet Sauvignon (& blends) and Pinotage. Cabernet Sauvignon and Bordeaux blends were once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, a man-made crossing between Pinot Noir and Cinsault, has improved dramatically and is often as delicious as it is distinctive. In describing red wines in South Africa, smoky and meaty are two terms that are common. Regionally, the most popular wine-making areas include Stellenbosch and Paarl.
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- 2 Stars: 1
- 1 Stars: 0
3 ratings, 3 with reviewsdebparr - Friendship, WI27/2/2014I thought this wine to be strong on alcohol, unpleasant to my nose and had an unlikeable aftertaste. I read after the fact that it is aged in oak, not my preference. Something about oak has never sat well with me.Timothy Hough - Boston, MA55/14/2013
I like this Chenin a lot. It is much creamier than most chenins and makes for excellent pairings with almost all dishes. It has excellent body and flavour. This is the reserve not the Petite which is much blanderWendy - San Francisco, CA51/10/2013Such a tasty wine!Related ProductsThe palate is fresh and clean with a slight creamy texture and richness on the finish. ...
- Fruity & Smooth
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
- 5 Stars: