• STORY: Some of the Chenin Blanc grapes for the pure AA Badenhorst Secateurs come from so-called "bush pigs", which deliver particularly high quality. The unirrigated vines grow on granite soils and are the epitome of natural vines. As positive as this extraordinary quality is, it unfortunately comes with very low yields.

• VINIFICATION: Each individual grape for this South African white wine is carefully selected and harvested by hand using only a "Secateur" (English: pruning shears). After refrigerated storage overnight, the AA Badenhorst Secateurs Chenin Blanc is pressed and filled into tanks. There it stays on its own yeast for 7 months before the wine is then bottled.

• AROMA: Light golden yellow. Green apples, yellow plums and earthy-mineral notes come together on the nose.

• RATING: Seasoned with a little honey and acacia, it seduces on the palate with its unique minerality and citrus notes, integrated in juicy fullness. Animating and complex, balanced, tight and dense at the same time.

• SERVING RECOMMENDATION: Chicken in tarragon sauce, asparagus with butter sauce, soft cheese

"I'm proud of the Swartland." From Adi Badenhorst's lips, that sounds like the most beautiful declaration of love. For a long time, the region north-west of Cape Town was a faceless area where only the large wine cooperatives picked their grapes. Top wines were made elsewhere. But sometimes it takes real lateral thinkers to recognize hidden potential and start a revolution. Adi Badenhorst is one of those guys. He loves doing things differently. One notices immediately: this man has fire, wine flows in his veins, visions shine from his eyes. As the son and grandson of famous winemakers, he practically grew up between rows of vines. At the age of 13 he made his first own wine, after working on the Rhône, in New Zealand and on the famous Rustenberg Estate he acquired the Kalmoesfont, a farm in Paardeberg. Since then he has not only transformed his own winery, but also the entire Swartland. Together with four other winegrowers, he started the "Swartland Revolution" in 2010. The credo: Rethink the old, focus on the tried and tested. These included in particular the two great assets of the region: the considerable stock of old vines - mainly Rhône Varietals - and the excellent granite, iron and slate soils. From these conditions, which have long been underestimated, Adi and his colleagues press surprising and stunning red and white wines. They try to intervene as little as possible in the natural vinification processes and press wines that are rich in finesse, elegant and disarmingly cool. The revolution is now bearing fruit. The wine world has taken notice of the Swartland. "The Swartland is about to slip out of its infancy," says Adi with a big grin and adds "I'm looking forward to growing up".