The Patatsfontein Steen, now in its eighth vintage, has Reenen, Henk, and Fritz feeling like they finally hit the jackpot with their single-vineyard expression of terroir. This Chenin Blanc has quickly risen to the top ranks in South Africa, thanks to Reenen's ability to masterfully bring out the high altitude shrieking acidity and minerality of the Patatsfontein vineyard in Klein Karoo's Keisie Valley. The soil's heavy lime base adds a 'Burgundy-esque' finesse to the wine, which was hand harvested and whole-bunch pressed before being transferred to old French barriques with full lees. The juice is given a good beating with battonage, naturally fermenting over two weeks without any additives. The lees, naturally thick, undergo malolactic fermentation in two-thirds of the barrels come springtime. After aging for 10 months and being racked to tank, the wine is bottled without filtration