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Skin Fermented Chenin Blanc   |   Stellenbosch - South Africa


Kottabos is a Greek drinking game of the highest skill – where after many glasses of wine one elegantly flings the leftover lees from naturally unfiltered wine toward predetermined targets in the room with fellow drinking friends. The relaxed nature of the game by performing its skillful task while still seated at the communal dining table made for great fodder. Kottabos in the case of this wine is a small side project from Reenen Borman of Boschkloof. Here he experiments with other grapes not grown on the estate farm, but still within the Polkadraai Hills, and also presses the boundaries a bit more with more adventurous winemaking techniques. In 2020 Reenen wanted to get even a bit more experimental and produced one barrel of skin fermented Chenin from the Karibib Vineyard and after looking at the results he felt this was the best expression of the vineyard and variety.  Therefore he is continuing that trend moving forward in the foreseeable future.

The Chenin was handpicked exclusively from the ‘Karibib Vineyard’ in the Polkadraai Hills and entirely fermented whole-bunch in an open-top stainless steel fermenter. Reenen hand-plunged the clusters throughout the course of each day for 24 hours. He then pressed the juice to a single neutral 500L French puncheon to finish fermentation and mature on the lees. Following 10 months aging and without any additions the wine was bottled directly from barrel without fining or filtration and just a small sulfur addition.


  • Grapes: 100% Chenin Blanc
  • Vineyard: Karibib Vineyard
  • Vine Age: 39-years-old
  • Soil Type: Weathered granite
  • Viticulture: Practicing Organic
  • Fermentation: Native – open-top stainless-steel (100% whole-bunch)
  • Skin Contact: 24 hours
  • Aging: 10 months in neutral 500L French puncheons
  • Alcohol: 12.5%
  • pH: 3.49
  • Total Acidity: 5.6 g/L
  • Total SO2: 30 ppm
  • Total Production: 200 cases
  • UPC: 6008409000236

Tasting Note

The nose opens with aromas of honey, baking spices, and sun-soaked hay bales. Ripe citrus fruit, chamomile, and hints of sushi ginger are evoked on the palate, which is beautifully balanced and textured. The finish is slightly grippy and unfurls for quite some time.

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