The Producer

Jason’s Hill Private Cellar is a family-run estate at the foot of the Slanghoek Mountain in the heart of the Breedekloof wine valley. The Du Toit family has been farming this land since 1844, and in 2002, winemaker Ivy du Toit established the cellar to craft wines under her own label. Her impact was immediate — Ivy became the first woman to win the Diners Club Young Winemaker of the Year award in 2003 and was named Landbou Weekblad Woman Winemaker of the Year in 2004. The Beatrix Reserve Chenin Blanc is the estate’s flagship white — named after the landowner who oversaw the first planting of Chenin Blanc on this property, and a wine that has earned critical acclaim including a 91-point editor’s rating and gold at the Wine Label Design Awards.

Vintage & Terroir

The Breedekloof is one of South Africa’s premier Chenin Blanc regions, and the Slanghoek Valley is its crown jewel. Old Chenin Blanc vines thrive in the deep, fertile alluvial soils of the valley floor, where warm days and cool mountain nights create the ideal conditions for concentrated, complex white wines. The surrounding Slanghoek Mountains — reaching over 1,500 metres — channel cold air through the vineyards at night, preserving the bright natural acidity that gives great Chenin Blanc its backbone. These old vines produce small yields of intensely flavoured grapes with remarkable depth and complexity.

In the Cellar

The Beatrix Reserve receives Ivy du Toit’s most meticulous winemaking treatment. Grapes from selected old-vine blocks were hand-harvested, gently pressed and the free-run juice fermented in 100% new Hungarian oak barrels — a bold choice that adds layers of toasty, spicy complexity while respecting the fruit’s inherent character. The wine then matured on its lees in barrel for 14 months, developing a rich, creamy texture and the waxy, honeyed nuances that distinguish great barrel-fermented Chenin Blanc. The result is a wine of real ambition and sophistication.

Tasting Notes

Appearance: Rich golden-straw with luminous highlights.
Nose: Complex and layered aromas of white peach, citrus peel and subtle waxy notes, with hints of toasted almond, vanilla and a gentle reductive complexity from extended lees contact.
Palate: Full-bodied and richly textured, with concentrated stone fruit and citrus flavours underpinned by bright, punchy acidity that cuts through the oak and lees richness. The Hungarian oak adds a spicy, toasty dimension without overwhelming the fruit.
Finish: Long and savoury, with lingering citrus peel, subtle oak spice and a mineral, almost salty finish that invites another sip.

Food Pairing

A wine of this stature deserves a worthy partner — think pan-roasted yellowtail with brown butter and capers, a rich lobster thermidor, or grilled crayfish with herb butter. It also shines alongside roast chicken with creamy mushroom sauce, a butternut and sage risotto, or a mature Gruyère cheese board. Serve at 10–12°C to appreciate the full complexity.

Technical Details

Our Guarantee

Every case of Jasons Hill Beatrix Reserve Chenin Blanc is backed by our 100% Happiness Assured! Guarantee. If you’re not completely delighted, get in touch and we’ll make it right — no fuss, no fine print, just great wine and happy customers.