Jan White 2024

Complex and elegant, the wine shows nectarine, lime, apricot and floral notes on the nose with subtle oak spice undertones. The palate is elegant with a fresh acidity and lingering finish.

Delicious with full flavoured grilled fish, sumptuous lobster and avocado salad, or creamy chicken dishes.

variety : Chenin Blanc [ 49% Chenin Blanc 17% Viognier 14% Semillon 13% Chardonnay 7% Roussanne ]

winery : Jan Hendrik van der Westhuizen

winemaker : Hagen Viljoen

wine of origin : Stellenbosch

analysis : alc : 13.22 % vol rs : 3.8 g/l pH : 3.43 ta : 5.8 g/l

type : White style : Dry body : Medium taste : Fruity wooded

pack : Bottle size : 750ml closure : Cork

South African Michelin-star chef Jan Hendrik van der Westhuizen’s very own wine – named after his eponymous lifestyle brand of restaurants, food publications, online learning initiatives and homeware – elegantly produced and bottled by Zevenwacht.

Zevenwacht Wine Estate, situated on the beautiful Stellenbosch Wine Route is a modern wine farm with a 300 year history. Owned and managed by the Johnson Family, the Estate has a strong commitment to historic and cultural preservation as well as conservation of the surrounding
indigenous environment. Two prime farming locations provide the grapes for the Zevenwacht winery: The home vineyard on the Estate’s panoramic 450-hectare maritime-influenced property supplies the majority of the grapes. The farm Zevenrivieren, situated at the crest of the Helshoogte Pass, provides winemaker, Hagen Viljoen, with a boutique selection of grapes that add to the fascinating variety of the wines.

in the vineyard : The vineyards for JAN mostly come from our Zevenwacht property on the Polkadraai Hills ward of Stellenbosch. The soils are decomposed granite with varying amount of structure and clay in the subsoils and the slopes are South to South West facing with altitudes between 200-350m. A portion of Chenin Blanc comes form our Banghoek property with more alluvial soils.

about the harvest: The grapes were harvested at 22-23,5°Brix depending on varietal and site.

in the cellar : After whole bunch pressing, the juice was settled and racked to 500L French Oak barrels for fermentation. The wine spent 4 months barrel ageing on the gross lees for a richer mouth feel and underwent partial malolactic fermentation. 15% New French Oak

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