Chenin blanc has been cultivated in France for more than 1,300 years, but South Africa is making waves in the revival of the varietal's popularity. It's the leading South African export, topping the nation's first-rate sauvignon blancs and the other grapes that flourish in the Western Cape's rugged countryside. Acclaimed winemaker Catherine Marshall crafted this wine in the Elgin Valley sub-zone of the Western Cape region. The valley is 800 to 1,300 feet above sea level and lies seven miles from the Atlantic Ocean. Early morning mists, low clouds and cool temperatures create a long, gradual ripening period for the grapes. Fruit from the 2013 harvest was 60 percent tank fermented and 40 percent barrel fermented. In the glass, the wine offers intense aromas of honeysuckle and notes of melon and guava. On the palate, taste peach, apple, citrus and mineral notes with excellent acidity. Drink it with fish, shellfish, roasted chicken, pork tenderloin, couscous, mild cheeses and fruit desserts. Buy it at: Pearl Wine Company. Drink it at: Tableau, Borgne, Red Fish Grill, CellarDoor and Loa.