Chenin blanc is known for its versatility. With naturally high acidity, it is easily produced as a dry, sweet or sparkling wine, each with a range of nuanced flavors. While it is most commonly enjoyed young, releases from this region can age well for up to a decade.
In the late 1960s and early 1970s, Chenin blanc was the principal grape in the South African wine industry's "white wine renaissance" producing off-dry, clean, and crisp wine that was mostly neutral in flavor and could capitalize on the wine market's demand for white wine.
Near the end of the 20th century, several Chenin blanc specialist producers emerged and worked with vineyard managers to isolate older Chenin vines on suitable terroir. Their goal was to produce wines that exhibited Chenin's unique aromas and traits, resulting in improved quality profiles of South African Chenin blanc wines.