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Beaumont Hope Marguerite Chenin Blanc 2013

Chenin Blanc from South Africa
    0% ABV
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    0% ABV

    Winemaker Notes

    Named after Hope Marguerite Beaumont, a woman with character, elegance and a love for wine. Beaumont Family Wines has produced this Chenin to reflect the pure character of the grape as well as the winery's individual philosophy. Beaumont's very first vintage of the Hope Marguerite was produced in 1997. Only fruit selected from their oldest Chenin Blanc vineyards, planted in ‘74 and ‘78, are used for this wine. Barrel fermentation takes place in 400L French oak using only natural yeasts. No malo lactic fermentation takes place in order to retain as much natural freshness as possible. The wine is kept on its gross lees for 10 months with regular batonage, giving it a richer and fuller palate.

    Matches brilliantly with seafood especially scallops and any beautifully spicy Asian dish.

    Critical Acclaim

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    Beaumont

    Beaumont Wines (South Africa)

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    Beaumont Wines (South Africa), South Africa
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    Jayne founded Beaumont Wines in 1974 with Raoul, her now deceased husband - a free spirited, somewhat infamous and larger than life character. With a love for travelling, sailing, Spain and motorbikes, his many tales live on amongst the shales of Beaumont and in Raoul’s Range of wines.

    Jayne had always made small quantities of wine and therefore the decision to start a wine farm and business was in fact out of necessity – they needed a home to cultivate both passion and grapes. Their journey continued as they embarked upon the craft of making wine on the then Compagnes Drift Farm, since renamed Beaumont. The farm was completely transformed by hard work, a spirit for adventure and a proper dose of crazy. The decision to make wine under the family name was life-changing and represented an unconditional commitment to every bottle produced.

    Since then, Jayne has cultivated vineyards, crafted wines and art and pursued bee farming. Her three children, Sebastian, Ariane and Lucien, were all born and raised on the farm and so, during any visit to the cellar lunches, tastings, tractor tours and farm hikes, the stories that unfold are rich, funny, and beautiful. These stories form the foundations of the many traditions that have naturally occurred during the years that followed.

    Jayne continues to produce a limited amount of Pinot Noir with her own hand-drawn labels.

    South Africa

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    With an important wine renaissance is in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

    Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

    South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

    Chenin Blanc

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    Unquestionably one of the most diverse grape varieties, Chenin blanc can do it all. It shines in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling and even as the base for fortified wines and spirits. Perhaps Chenin blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. While most would agree it reigns supreme when from its birthplace of the Loire Valley, Chenin is the most planted variety in South Africa. California’s Clarksburg appellation is also winning more notoriety for its Chenin.

    In the Glass

    Chenin's drier versions commonly have characteristics of passion fruit, lemon, quince, green apple, saffron and chamomile while sweeter version express aromas and flavors such as yellow pear, white peach, persimmon, melon, ginger and honeysuckle. When aged in oak, qualities like meringue and brioche can be found. Sparkling versions often have yellow apple, ginger and floral notes.

    Perfect Pairings

    Cool-climate Chenin blanc has the chalky acidity to work with light seafood such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food. The sparkling versions such as Saumur Mousseux, Vouvray Petillant and Crémant de Loire make amazing aperitif options that won’t bruise the pocketbook.

    Sommelier Secret

    South Africa actually has double the amount of Chenin blanc planted compared to France. It is believed that either the Dutch navigator, Jan van Riebeeck, brought the grape to Cape Town in 1655 or the Huguenots fleeing France brought it in 1685. Either way, the South Africans have favored it for many centuries and make it in almost every style. Today a new wave of dedicated producers has committed to restoring old Chenin vines and finding the most ideal new spots for this prized variety.

    MSW30145387_2013 Item# 213329