Are you over 18?
SA legislation requires alcohol buyers
and consumers to be over 18 years old.
Pale straw in colour, with an inviting brilliance, this unique wine hails from a distinctive vintage – marking the first harvest from our "old forgotten vineyard".
Our heritage Chenin Blanc reveals a unique character with aromas of wild buchu, honeysuckle, and hints of passionfruit and spice.
Expect a well-balanced palate and a deliciously lingering aftertaste.
New Label Bottles
Vintage depends on availability and can't be selected.
View all vintage fact sheets / tasting notes here.
Availability of vintages depends on current stock.
Legal restrictions limit the sale quantity to 180 bottles (30 cases) per customer.
Please click here to request the purchasing of larger quantities.
2023: 13,6%
2023: 4,7 g/L
2023: 6,7 g/L
2023: 3,1
In 1928, our family patriarch, Albertus Viljoen van der Merwe – “Alvi” to his friends – established a farm south of the town of Worcester, South Africa. Alvi’s son, Bertie, started wine production on the family farm and today the award-winning Alvi’s Drift wines are created by winemaker Alvi van der Merwe, Oupa Alvi’s grandson and namesake.
Our Albertus Viljoen Icon range showcases full-bodied, barrel-fermented wines of outstanding character and complexity.
ICON RANGE
With an ideal Mediterranean microclimate, an abundance of soil diversity and water from the life-giving Breede River, the Alvi’s Drift winery vineyards are ideally positioned for producing remarkable South African wines of unique character and complexity.
The pinnacle of all Alvi’s Drift Chenin Blanc wines, the grapes for our Albertus Viljoen Chenin Blanc are hand-selected from our established, 25- to 40-year old Chenin Blanc vineyards in the cool, early morning hours; then whole-bunch pressed to ensure the preservation of natural fruit flavours.
To make this wine, a variety of Chenin Blanc grapes were carefully selected for their unique characteristics from well-established Alvi’s Drift vineyards. After pressing, grape juice was 100% barrel fermented utilising a combination of wild yeast and cultured yeast fermentation.
After fermentation, the wine was kept on lees to improve mouthfeel and complexity, then barrel-matured in oak for at least 11 months, with regular bâtonnage applied. After maturation, wine from each barrel was individually tasted before blending. This wine boasts superior structure and will improve with maturation of at least five years.
