While Stuart was completing his undergraduate at UCT, he worked at La Colombe restaurant in Cape Town, where he discovered his love for the vast world of different wines. Through contacts made from the restaurant, an opportunity arose to make the first Silvestre batch.

In 2017 we had decided a Chenin was to be the first cultivar to produce. The grapes come from three different old bush vine Chenin blocks, dating 36, 38 and 71 years old at the time of production sourced from Kaapzicht Vineyard. The grapes were whole bunch pressed, then the juice underwent natural fermentation in French oak barrels for 12 months. Additionally, bottle fermented for 10 months before release.

You can expect some sweet but subtle elements of dried apricot and a creamy palate. Delicate wood production. Integrated acidity and a long mineral finishe. We searched hard for the coveted old chenin Bush Vines, and were lucky enough to find 37 and 38 year old vineyards in Kaapzicht.