Bellingham Bernard Series Limited Release Old Vine Chenin Blanc 2019
Platinum Medal & 97 Points - Decanter World Wine Awards 2021: Outstanding Chenin Blanc and in limited supply!
"A big, inviting nose of spicy new French oak, honeyseckle, tarte tatin, river stones, and smoky quince. A lovely creamy, slippery texture, with a touch of oak tannin and a long tangy finish." Decanter World Wine Awards 2021.
"A luminescent gold wine expressing a myriad of tropical, peach, pineapple, apple and honeysuckle on the nose, layered with a touch of oatmeal and subtle oak spice. The palate follows through with a lavish concentrated fruit core and citrus marmalade, that gives way to a rich, yet elegant and coated mouthfeel. The finish is seamless with a lingering, complex aftertaste indicative of its old bush vines origins."
The Bernard Series was named after Bernard Podlashuk, visionary co-founder of the Bellingham brand and maverick winemaker. Never quite satisfied to be just ordinary, he is recognised for his daring vision, sheer audacity and unabated drive that helped place South African wine on the map. The legend of his tenacity and innovative flair lives on through the Bernard series, Bellingham’s premium range of hand-crafted wines.
A South African Old Vine Wine qualifies for this auspicious title if the wine is from a vineyard that is 35 years or older. Currently, less than 4% of South Africa’s total vineyard area qualify for ‘Old Vine' status. The vines for this wine range between 35 and 47 years old and are grown in Cape Town and Stellenbosch. The wine is naturally fermented in a combination of French oak barrels of various capacities and a small proportion in terracotta amphorae.
Richard Duckitt, Bellingham's Winemaker shares his ideal accompaniment: Oven-Baked Cape Bream.
1 Cape bream (or however many you want to cook)
Salt and pepper
1 lemon per fish
Few cloves of garlic to taste, chopped
1 tablespoon butter per fish
Clean and descale the fish, or ask your fishmonger to do this for you. Make sure the fish is dry before you start seasoning it, it helps to firm up the flesh. Squeeze the lemon over the inside and outside of the fish, as well as a generous grinding of salt and pepper. Finally rub garlic and butter on the inside, and a little on the outside - it must thinly coat the fish. Place the fish in an open baking dish. Pre-heat the oven to 180-190 degrees C and cook the fish for 20 minutes. Serve with any of your favourite side dishes.