Badsberg Badslese Natural Sweet 2021

The Producer

Badsberg Wine Cellar has been making wine at the foot of the Badsberg mountains in the Breedekloof Wine Valley since 1951 — and dessert wine is where they truly shine. The Badslese 2009 was named Platter’s White Wine of the Year — the highest honour in South African wine criticism — catapulting this Breedekloof cellar onto the national stage. The 2012 Badslese followed with 4.5 Platter’s stars. They’ve won the F.S. Smit Trophy for Champion Noble Late Harvest, the SA Muskadel Platinum Award, and three General Smuts Trophies (SA Young Wine Show Overall Champion) — one of which, in 2009, was for Natural Sweet wine. Cellarmaster Willie Burger (at the helm since 1998) and winemakers Henri Swiegers, Jaco Booysen and Cobus Kruger don’t just make good dessert wine — they make some of the best in the country. And they do it at a price that seems almost unfair to the competition.

Vintage & Terroir

The 2021 Badslese comes from a dedicated 7.8-hectare block at the foot of the Badsberg mountains — vines specifically managed for the concentration needed to produce Natural Sweet wine. While standard vineyard blocks deliver around 20 tons per hectare, these vines yield just 5 tons per hectare. That’s four times less fruit, but exponentially more flavour. The Breedekloof’s warm days and cool mountain-fed nights create ideal conditions for sugar accumulation while preserving the natural acidity that’s essential for balance in a dessert wine. The terroir here has been producing award-winning sweet wines for decades — this isn’t luck, it’s a proven pedigree.

In the Cellar

The Badslese is a Natural Sweet wine made from Chenin Blanc with a splash of Hanepoot (Muscat d’Alexandrie). The grapes are picked at extreme ripeness, capturing concentrated sugars that finish at 135 g/l residual sugar — but the magic lies in what Christine Rudman calls “piercing acid” that provides “pinpoint balance.” No heavy-handed sweetness here; this is a dessert wine built on tension between richness and freshness. Careful temperature-controlled fermentation preserves the delicate floral and tropical aromatics, and the wine is bottled at the perfect moment to capture that balance.

Tasting Notes

Deep golden amber in the glass — immediately inviting. The nose billows with sultana, honeysuckle, ripe melon and dried apricot, layered with notes of orange blossom and candied citrus peel. On the palate, this is luscious but never cloying: honey, tropical fruit and stone fruit sweetness are held in check by a razor-sharp acid spine that keeps the wine vibrant, fresh and utterly moreish. The finish is long, clean and balanced — you’d never guess there’s 135 g/l of sugar in there.

Platter’s 4.5 Stars (91 Points) — Christine Rudman writes: “Luscious Natural Sweet from chenin & splash hanepoot, 2021 billows sultana & honeysuckle along with melon & apricot. Piercing acid tames 135 g/L sugar for pinpoint balance.” This 4.5-star rating places the 2021 alongside the legendary Badslese 2009 (Platter’s White Wine of the Year) and the 2012 (also 4.5 stars). From a cellar that’s won the Champion Noble Late Harvest trophy and the SA Muskadel Platinum — this is South Africa’s most decorated dessert wine house, and at this price, it’s probably the best-value 4.5-star wine in the entire Platter’s Guide.

Food Pairing

Sensational with a classic malva pudding, koeksisters, or a rich crème brûlée. Also outstanding with blue cheese and honeycomb, foie gras, or a fresh fruit tart with stone fruit. For something unexpected, try it alongside spicy Thai or Indian cuisine — the sweetness and acidity make it a brilliant counterpoint to heat. Served in a 500ml bottle, it’s perfect for sharing (or not). Serve chilled at 6–8 °C. Already drinking beautifully, with enough acidity and concentration to develop for years.

Technical Details

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