Just as the Loire Valley does honeyed Bonnezeaux, Vouvray and Côteaux de Layon, so you’ll find sweet renderings of Chenin in the Cape. This one is made via the ‘passito’ method, with the grapes (including a smattering of Viognier) laid out on straw to dry and concentrate. An open and pronounced nose offers ripe fruit and honey, while the palate shows lovely, open and intense flavours of apricots and sultanas, with the honey still present. Big and waxy, with a viscous texture and long rich, lingering finish.