Indaba Chenin Blanc
£12.19
£16.25 per litre · incl. 20% VAT
In Stock — 11 bottles available
An easy, sunny everyday white from the Cape's signature grape. Honeyed pear, crisp apple and a flash of tropical fruit, all wrapped up in that fresh, food-friendly style South African Chenin does better than anywhere else. A weeknight bottle that punches well above its price, and a brilliant introduction to why UK drinkers are falling for Cape whites.
Not for sale to persons under 18. Adult signature required on delivery.
Our Verdict
We listed Indaba because, honestly, there aren't many wines under £15 that deliver this much sunshine in the glass. It's the bottle we reach for when friends drop round unannounced and we want something that'll please everyone, no big personalities, no heavy oak, just clean, generous Chenin doing what it does best. Perfect for newcomers to South African white, and a reliable weeknight pour for those who already know the script. If you like your whites bright, easy, and unfussy, this is the one to keep stocked.
Tasting Notes
A bright, easy-going white that leads with honeyed pear and crisp Golden Delicious apple, then opens into riper tropical notes, think ripe pineapple and a touch of guava. Five months on the lees gives it a gentle creamy weight that lifts it above your standard everyday Chenin, while the stainless steel fermentation keeps everything fresh and clean. The finish is dry, juicy, and refreshing, with just enough acidity to make you reach for another sip.
Honeyed Pear
Ripe orchard pear drizzled with a whisper of honey, the kind of soft, generous fruit that makes Cape Chenin so easy to love.
Golden Apple Crunch
Crisp Golden Delicious apple gives the wine its juicy backbone and keeps the palate fresh from first sip to last.
Tropical Lift
A burst of ripe pineapple and guava brings sunshine to the glass, Western Cape warmth captured in fruit form.
About This Wine
If you've never quite understood why Chenin Blanc is such a big deal in South Africa, start here. The Cape grows more Chenin than anywhere else on earth, and bottles like this are the reason, bright, generous, immediately likeable wines that slip into any occasion without making a fuss.
Expect honeyed pear and golden apple on the nose, with a lift of pineapple and guava underneath. The texture is where it gets interesting: five months on the lees in tank gives it a gentle creaminess, while a whisper of French oak (just one percent of the blend sees barrel) adds a subtle roundness without ever pushing into buttery territory. It's fresh, it's balanced, and it finishes clean.
The fruit comes from across the Western Cape, planted in everything from Table Mountain sandstone to red Karoo clay, with some vines pushing thirty-five years old. That mix of soils and vine ages is what gives the wine its depth, there's more going on here than the price tag suggests.
Pour it with grilled prawns, a Thai green curry, or a simple roast chicken and lemon. Equally happy on its own in the garden when the British weather finally plays ball. We deliver across the UK, and at this price it's well worth keeping a few bottles in the fridge.
Food Pairing
This is a Friday-night, no-fuss bottle that handles a lot of food. Brilliant with a Thai green curry or salt-and-pepper prawns, where the touch of tropical fruit meets the spice head-on. Equally happy alongside a roast chicken with lemon and thyme, a goat's cheese tart, or simply a wedge of mature Cheddar and a hunk of crusty bread.
- —Thai green chicken curry
- —Roast chicken with lemon and thyme
- —Salt-and-pepper prawns
- —Goat's cheese and caramelised onion tart
- —Mature Cheddar with crusty bread
How to Serve
Temperature
Properly chilled but not ice-cold. Two to three hours in the fridge, or twenty minutes in an ice bucket.
Decanting
No need to decant. Just pull the cork, pour, and enjoy. If anything, let the first glass warm slightly in the bowl, the honeyed pear and tropical notes show better with a touch less chill.
Glass
A standard white wine glass with a slight tulip shape lets the orchard fruit and creamy lees character come through.
The Land
The fruit is drawn from vines aged anywhere from five to thirty-five-plus years, rooted in a patchwork of Cape soils, Table Mountain sandstone, decomposed dolomite granite, shale, and red Karoo clay. That diversity is the secret: each soil type lends a different note, building complexity and texture into a wine that drinks far above its price.
The Winemaking
The bulk of the wine spends five months resting on its lees in stainless steel tank, with occasional stirring to coax out texture and a gentle creaminess without ever masking the fruit. A small parcel, around one percent, is whole-bunch pressed straight to 300-litre French oak barrels, fermented with wild yeasts and left on the lees for a further five months. That tiny oaked fraction adds a whisper of depth and breadth to what is otherwise a crisp, fruit-driven Chenin built for easy drinking.
The Western Cape Region
Le Domaine draws its fruit from vineyards scattered across the Western Cape, from coastal sites cooled by Atlantic breezes to warmer inland slopes, all planted between 50 and 300 metres above sea level. This broad sourcing is deliberate. By blending components from different microclimates, the cellar builds a consistent house style that balances the crisp acidity of cooler sites with the ripe generosity of warmer ones. It's the Western Cape's extraordinary diversity captured in a single glass.
About the Producer
Indaba
Indaba takes its name from the Zulu word for a meeting of the minds, and that spirit runs through everything the label does. Born as a celebration of a new South Africa, the project has always paired honest, affordable winemaking with a serious commitment to the communities behind the bottle. A share of every sale funds the Indaba Foundation, which supports early childhood development across the Cape Winelands, training Montessori teachers and building learning spaces for the children of vineyard workers. The wines themselves come from long partnerships with conscientious growers in prime Cape appellations, farmers who have spent generations learning their land. It's wine with a conscience, and it shows in the glass.