Daschbosch Skin Contact, WO Breedekloof

An orange wine from the Experimental Range at Daschbosch, in South Africa's Breedekloof. The farm was first granted in 1754 by Rijk Tulbagh, Governor of the Cape.

Chenin Blanc (Steen) makes up 90%, with 10% Muscat of Alexandria (Hanepoot). Fermentation begins with the juice on the skins, and the wine stays there for around six more months before it is racked, blended and bottled. Winemaker WS Visagie, who worked with the team at Château Angélus, keeps it harmonious and restrained.

A lightly savoury nose of citrus peel, fennel and almond, then a taut, textural palate with apricot kernel and grapefruit and a tangy blood-orange finish. It stands up to bolder food: Moroccan spice, rich stews or the umami side of modern Asian cooking.