WHO MAKES IT (65-85)
Cousins Adi and Hein Badenhorst founded their estate in 2008 and farm 25 hectares of vines, focusing mostly on varieties native to France’s Rhône Valley. However, Chenin Blanc is a Swartland specialty, and Badenhorst is a leading proponent. Prior to purchasing the farm in Swartland, Adi Badenhorst was the longtime winemaker for Rustenberg, in the Stellenbosch region, and had previously worked harvests with Château Angelus (Bordeaux) and Alain Graillot (Rhône) in France.

HOW IT’S MADE (65-85)
Fruit for this wine is mainly sourced from Badenhorst estate vineyards in the town of Kalmoesfontein. The assorted varieties in the blend are harvested at the same time, sorted, and left to cool overnight in a refrigerated room. Fermentations are carried out in a mix of concrete and wood vats, with about 40% of the grape clusters left intact. The finished wine is pressed into 4,000-liter wood vats (and some smaller 600-liter casks) for 16 months of aging before bottling.

HOW IT TASTES (65-85)
This is a dark, brooding red, both in color and aroma/flavor. The Syrah/Shiraz component is readily detectable, via notes of ripe blackberry, licorice, black pepper, and violets. The tannins are fine and firm and the texture is lush and palate-coating, with lots of minerality showing through on the long finish. Overall, it skews closer to a Rhône Valley wine from France as opposed to something from South Australia, albeit with a softer, riper edge. Pair it with leg of lamb roasted with rosemary and juniper.