Provenance

Wine Cellar Private Client

Critics Ratings

2011:
'This is a rich, well-balanced and layered white, with lots of aging potential. Notes of red apple, peach, melon and orange blossom mingle with spicy accents of toasted brioche, clove and vanilla bean. It's medium weight and crisp in acidity, with a long, evolving finish that ends decadent yet elegant. Drink now–2020.' - Lauren Buzzeo, Wine Enthusiast, 93/100 (Jul 2014)

'‘Forrester Meinert Chenin’ naturally fermented in new oak. Magnificent 2011 all about controlled power. Rich & full but tension provided by wonderful line of acidity. Hugely complex: honeysuckle, peach, pineapple, wax, fresh bread, spice, the list goes on. Starts sweet, ends savoury, has real sense of deliciousness about it. Stellenbosch WO, like next three.' - Platter's SA Wine Guide 2014, 4.5*

'A creamy style, with judicious toasted brioche and shortbread notes caressing the lemon curd, orange blossom, quince and yellow apple flavors. The long finish is lush in feel, but this stays pure and racy. Should age well. Drink now through 2016.' - James Molesworth, Wine Spectator, 93/100 (Jul 2013)

2012:
'Messrs Forrester & Meinert’s ‘challenge to the world’, mostly old-vine chenin harvested fully ripe & wild-fermented in new oak. Magnificent 2012 with remarkable freshness balancing rich apricot, fynbos honey, kitka bread & savoury spice notes. Stellenbosch WO.' - Platter's SA Wine Guide 2015, 4.5*

'A frankly ripe, toasted style, with warm piecrust, sweetened butter and creamed pineapple and melon flavors all gliding along. Ginger and toast line the flattering finish. Despite the opulence, this features subtle length and cut for balance, with a lingering honeysuckle hint at the very end. Drink now through 2017.' - James Molesworth, Wine Spectator, 91/100 (Sep 2015)

'Much more savoury than most on the nose, despite the residual sugar. A hint of varnish. Far from opulent. Very different from the norm. Still quite chewy. I’d like a little more obvious acidity…!' - Jancis Robinson MW, JancisRobinson.com, 16.5/20 (Jan 2015)

2013:
‘Mostly old-vine chenin harvested fully ripe. Smooth 2013 is less OTT, more elegant than predecessor, repetitive harvesting (including some botrytis) & wild yeast barrel fermentation (in new oak) resulting in remarkable richness of texture & fruit/spice complexity, from apricot, peach & orange to vanilla, cinnamon & ginger.’ - Platter’s SA Wine Guide 2016, 4.5*

‘The 2013 The FMC is a blend of five selections of Chenin Blanc chosen by Ken Forrester walking and tasting through the vineyard. It is pressed off into barrels and matured in around 40% new oak. Then there is a barrel selection at the end of the process. It has a lightly honeyed, orange blossom, marizpan and toffee apple-scented bouquet that opens nicely in the glass. The palate is very fresh on the entry, the acidity neatly cutting through the slightly viscous texture, plenty of tension here with fine precision and poise towards the finish, hints of grilled almond and walnut lingering on the aftertaste. This is a stylish Chenin Blanc that should age with style.’ – Neal Martin, Wine Advocate, 93/100 (Nov 2015)

'Instantly recognisable in a blind line-up of Cape Chenins because of its 9 grams of residual sweetness, its bush vine concentration and the wild yeasts from the Forrester farm, this is rich and exotic with well-integrated new oak and notes of orange peel and nectarine.’ – Tim Atkin MW, SA Special Report 2015, 93/100

2014:
‘The 2014 The FMC Single Barrel is a one-off bottling of a particular barrel that took Ken Forrester's fancy when he was tasting through the selection to make The FMC. It has a pure and composed bouquet with yellow flowers, Jasmine, nectarine and orange blossom, a touch of honeysuckle emerging with time. The palate is beautifully balanced with a keen thread of acidity that counterbalances the viscous honeyed fruit. There is a touch of spice here, orange pith, marmalade and quince, with a very detailed finish that urges you back for another sip.’ – Neal Martin, Wine Advocate, 95/100 (Apr 2017)

‘Much-admired chenin from old bushvines (planted in 1974), fermented naturally in new 400L French oak, 2014 delicate wood spice (including exotic turmeric nuance) to season concentrated apricot & cling peach fruit. Rich yet remarkably elegant.’ - Platter’s SA Wine Guide 2017, 4.5*

‘At only 7.1 grams of residual sugar, this is one of the driest FMCs yet, although it does have a little bit of honeyed botrytis. Typically exotic and concentrated, it’s something of a signature style that readily stands out in blind tastings, showing flavours of pineapple and guava underpinned by refreshing acidity. Complex stuff. Drink: 2016-21’ - Tim Atkin MW, SA Special Report 2016, 94/100

2015:
‘Rich yet restrained chenin (fraction botrytised) with achingly beautiful apricot fruit & creamy harmony courtesy old Stellenbosch bushvines (1974), natural ferment & 400L French oak ageing. 2015 elegant & expressive, with honeyed semi-dry yet fresh brûlée tail.’ - Platter’s SA Wine Guide 2018, 4.5* (94/100)

‘The 2015 The FMC had just been released when I tasted the wine in South Africa. It is a selection from five batches, wild fermented, followed by a barrel selection and matured in 30% new oak. The aromatics needed some encouragement from the glass, but eventually reveal attractive scents of lemon curd, papaya, beeswax and jasmine aromas, developing more intensity as it opens in the glass. The palate is succinctly balanced with very well-judged acidity, harmonious straight from the off with tangerine and orange peel, fanning out beautifully on the finish. This is often one of Stellenbosch's finest whites and this is no different.’ – Neal Martin, Wine Enthusiast, 94/100 (Apr 2017)

‘“What a vintage!” says Ken Forrester of 2015. This just off-dry Chenin has certainly delivered in this top year, showing, rich, spicy nutmeg and vanilla notes, a little honey, vanilla toast, refreshing acidity and balletic poise. An iconic wine on great form. 2018-23’ - Tim Atkin MW, SA Special Report 2017, 95/100

2016:
‘Mid gold colour. Gorgeous waxiness on the nose. Ample oak influence. Ripe melon and star-fruit character, with more than a hint of sweet spices. Long, ripe, forthright – and ageing beautifully, with lots of youthful fruit still standing proud.’ – Richard Hemming MW, JancisRobinson.com, 17.5/20 (Mar 2021)

‘A leader of the Cape chenin renaissance since early 2000s. 2016 is concise, refreshing & yet rich with its signature apricot & honeyed nuance from botrytised fraction. Natural ferment & 400L French oaking add structure. Expressive & lengthy. Stellenbosch fruit, mostly off old bushvines (1974).’ - Platter’s SA Wine Guide 2019, 4.5* (93/100)

‘Since its first vintage in 2001, the FMC has carried the flag for top, old vine Chenin Blanc in South Africa. It’s still a wonderful wine, made in an off-dry style, often with a little botrytis. Tangy, opulent and full of apple, honey and thatch notes, it’s exotic, palate-coating stuff. 2019-28’ - Tim Atkin MW, SA Special Report 2018, 95/100

‘The 2016 FMC was harvested in five passes through the vineyard and underwent natural wild yeast fermentation in 400-liter new French oak barrels with some botrytis present. It was matured on the lees for 12 months with 40% new oak. The well defined bouquet offers acacia honey, beeswax and light linseed aromas that gain intensity in the glass. The palate is well balanced with a fine bead of acidity, a lovely waxy texture, and a hint of spice toward a finish that exerts a light grip with plenty of length. Excellent.’ – Neal Martin, Vinous, 93/100 (Aug 2018)

2017:
‘“The fermentation stuck” is Ken Forrester’s honest confession about how this demi-secmeets- moelleux Vouvray style wine came about. There are only two barrels, but track down a bottle of this superb curiosity. Appley and fresh, with some acacia honey and a hint of nectarine. 2020-27’ - Tim Atkin MW, SA Special Report 2018, 94/100

‘The 2017 FMC Moelleux comes from two barrels that did not finish their fermentations. It has a very promising bouquet of honey, almond and light linseed aromas. The palate is rounded in texture rather than viscous, with fine acidity, perhaps not quite as complex as I expected but fresh and with good definition on the tightly wound finish. Give this a few years in bottle.’ – Neal Martin, Vinous, 90/100 (Aug 2018)