The silver seal on the bottle says that the wine is ‘from 53 year old vines’ – that’s quite old for a vine. But does that fact tell me anything about the likely quality of wine in the bottle or is it simply a meaningless marketing tool? I’d suggest the former.
As vines get older, their root system becomes more and more extensive. This means that they can draw up greater quantities of water and other nutrients from the soil enabling the vine to thrive. At the same time, older vines (like some older people!) become less vigorous, producing fewer bunches of grapes. So, all this extra goodness goes to feed fewer grapes; the likely result: a better wine with more intensity and richness of flavour.
And that is certainly true with Stellenrust’s delicious barrel-fermented Chenin Blanc from the Stellenbosch region of South Africa (Majestic Wine, £14.99). Distinctly oaky at first on the nose, but the wood is far better integrated on the palate alongside lovely tropical fruit flavours and a hint of toffee and vanilla. With its 14% alcohol, this is clearly a robust, full-bodied white, but there is no heat on the finish and the alcohol simply contributes an attractive richness and food-friendliness: try with poultry or white meat in a creamy sauce.
While this bottle is specific about the age of the vines, more common is a general reference on the label to ‘Old Vines’ or the equivalent in the local language. So, how old does a vine have to be before it is designated ‘Old’? Sadly, there is no legal definition, although most commentators say about 35 years should be the minimum age to qualify. With fewer grapes per vine, you should expect to pay a little extra for old vines wine but be rewarded with noticeable extra quality.