Carmen Stevens Angels Selection Chenin Blanc 2018

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by Carmen Stevens

of 196
would buy again
of 196
About this rating

This rating is unique to the current vintage. If you’re interested to compare, you can see how the previous vintages were rated below…


% Would Buy It Again


90% of 196


92% of 1,353


89% of 1,418


89% of 1,415


90% of 1,017


90% of 3,961


90% of 2,589


91% of 1,451

Delicious and drinkable Chenin made by Gold medal-winning winemaker Carmen Stevens

    • Carmen is one of the rare winemakers who knows exactly how to coax the best out of South Africa's tricky Chenin Blanc.
    • This has purity written all over it. Crisp clean, apple and white peach fruit flavours running alongside a lovely creamy, soft bite to the finish. Just delicious.
    • The perfect partner for a lovely fresh piece of cod, or a plateful of creamy mussels.

Ageing advice
Drink now to 2023. This Chenin Blanc is a lovely clean and refreshing wine that should be enjoyed in its youth to experience the primary flavours that dominates this wine at the moment. With age this wine will show all the beautiful characteristic associated with Chenin Blanc.

Serving advice
Serve chilled at 8-10°C when young and at 10-12°C after a few years in bottle

Local food match
I prepared the following dish with The Chenin Blanc and it was most delicious. Spiced-rubbed pork fillet with mango and corn salsa: recipe from - Cooking with Gas Ingredients: For the mano and corn salsa( prepare the salsa before the meat) 4 cobs of sweetcorn 2 ripe mangos, peeled and diced 4T coriander roughly chopped 1 chilli, roughly chopped 2T olive oil 2 limes, juiced sea salt and freshly ground black pepper, to taste To make the mango and corn salsa, blanch the sweetcorn in boiling, salted water until tender. Once cool enough to handle, slice off the kernels and place in a bowl. Add the diced mango and add remaining ingredients. Preparing the pork fillet 2T smoked paprika 3T cumin 1T salt 2T black pepper The recipe asked for 2t cloves ( I do not like the taste so I left it out) 1T turmeric ( I used turmeric root) 1tground ginger ( love ginger) 1t ground nutmeg 300g pork fillet 2T olive oil Preheat the oven to 180°C; or 356°F Mix all the spices in a bowl. Rub the pork fillet with the olive oil first then run in the spice mix. Sear in a hot pan for 30 seconds on each side, then finish in the oven until cooked through. Serve with mango and corn salsa and a cold glass of Chenin Blanc 2018. Enjoy!

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