Chenin Blanc

History and Significance

Native to the Loire Valley in France and a prominent fixture there since the 1500s, Chenin Blanc has adapted well to Argentina. Normally not used alone, Chenin Blanc is blended with other wines to increase their acidity. The grape can also make sparkling, dessert, or fortified wines when alone or when blended. Chenin Blanc’s vines are quite resistant to disease, except for the noble rot helpful with dessert wine production, making it an easy vine to cultivate.

Grown in...

Planted across the world, even in China, Chenin Blanc is considered best in France and South Africa.  In South Africa, Chenin Blanc is referred to as “Steen” sometimes.  Chenin Blanc is planted in many AOC regions in France. In California and Australia, Chenin is commonly blended with Chardonnay. Other notable regions where Chenin Blanc is grown include Argentina, Brazil, and Spain. Chenin Blanc grows in 2,875 hectares of Mendoza and San Juan provinces of Argentina.

Importance of terroir

Terroir is important in creating the wine’s flavor as it determines the sweetness or dryness of the wine.  When cultivated in clay soils, Chenin Blanc has more sugars but needs more aging. Sandy soils create lighter wines, while soils laced with limestone create a Chenin Blanc with higher than normal acidity.  Chenin Blanc wines from high yielding vineyards tend to have less taste and be more elegant (meaning not as expressive).  Chenin Blanc grapes are harvested after the noble rot has set in, and are often harvested by hand to ensure their ripeness.  In South Africa, Chenin Blanc is fermented at a cool 11 degrees Celsius (52 degrees Fahrenheit), as opposed to 20ºC (68ºF) in France, to enhance its natural tropical fruitiness. Malolactic fermentation, when bitter malolactic acid is converted to smoother lactic acids, is imperative to soften Chenin Blanc.

Typicity

Chenin Blanc’s perfume is described as white peach skin and boasts a nectar taste with flavors such as honeydew, apple, greengage (a type of plum), cantaloupe, and honeysuckle flower, with small hints of vanilla. A lighter wine, Chenin Blanc is perfect to pair with fruits and salads. In Argentina, Chenin’s aroma is very reminiscent of peach, and Argentine Chenin Blanc is often used to blend in order to increase acidity.

Terroir greatly influences Chenin Blanc’s flavor outcome. Warm climates are ideal, but not necessary. Cool climates create a Chenin Blanc with fruity tastes and high acidity.  The noble rot gives more honey and peach flavors in the dessert wine, and when aged develops marzipan and quince notes.  South African Chenin Blanc is crisp with tropical fruit flavors such as banana and guava.

Chenin Blanc does not have to be aged in oak, and Chestnut aging is preferred as it gives Chenin Blanc more buttery characteristics. New oak is rarely used as it imparts too many flavors that hide Chenin Blanc’s original flavors. Chenin Blanc’s dessert wines can be aged for very long periods of time. There are lots of Chenin Blanc vintages because they can bottle age for upwards of even 100 years due to their high acidity.

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