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About Ken Forrester Wines
The farm occupied by the Forrester family dates back to the 17th century, but was in a state of disrepair when Ken and his family arrived in 1993. Today, Forrester makes a rich and complex Chenin, with notes of vanilla and honey, as well as an opulent, tropical-fruity late-harvest wine.
90 Points | Stephen Tanzer's IWC - March/April 2011
Full, bright deep yellow. Wild, complex nose combines orange blossom, dried apricot, honey, brown spices and a whiff of lees. Lush, musky and carnal; in a full-blown, nearly unctuous but not overly sweet style (12.8 g/l r.s.,), lifted by a strong peppermint and spice character. Finishes with hints of caramel and grilled nuts. Try this exotic, rather extreme wine with spicy Thai food. The grapes were picked in five passes for optimum ripeness, with some botrytis at the end, then fermented slowly in 400-liter French oak barrels.