Description
The Rare Brilliance of Treskilling Yellow 2018
The Treskilling Yellow 2018 is a wine of singular prestige, named after one of the most famous philatelic errors in history. Just as the stamp gained its value by being printed in a unique yellow hue, this 100% Chenin Blanc stands out as a rare gem in the Post House collection. While many white wines are enjoyed in their youth, the 2018 vintage is a “Reserve” style expression that has been crafted for longevity. It showcases the incredible aging potential of South African Chenin Blanc, offering a matured complexity that is rarely found in younger releases.
Aromatic Complexity and Tasting Notes
In the glass, the Treskilling Yellow 2018 presents a deep, luminous golden-yellow color—a clear indicator of its careful maturation and time spent in premium oak. The nose is a sophisticated evolution of the variety, moving beyond simple fruit into tertiary richness. You are greeted by alluring aromas of baked quinces, dried apricots, and orange marmalade. As the wine breathes, more complex layers emerge, including wild honey, toasted hazelnuts, and a subtle flinty minerality that reflects the ancient granite soils of the Helderberg.
On the palate, this Chenin Blanc is exceptionally rich and textured. The aging process has given the wine a creamy, weightier mouthfeel that coats the palate with flavors of preserved stone fruits and vanilla bean. Despite its opulence, the 2018 vintage maintains a brilliant backbone of natural acidity, ensuring the wine remains fresh and focused. The finish is incredibly long and savory, leaving a lingering impression of ginger spice and roasted almonds. It is a contemplative white wine that rewards those who take the time to savor its many layers.
Culinary Pairings and Serving Suggestions
To fully appreciate the depth of this matured Chenin Blanc, we recommend serving it slightly warmer than a standard white—approximately 12°C to 14°C—to allow the aromatics to shine. It is a magnificent partner for:
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Rich Seafood: Perfect with butter-basted lobster, seared scallops, or a creamy seafood chowder.
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Creamy Poultry: Pairs beautifully with chicken a la king, roast turkey with stuffing, or duck breast with an orange glaze.
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Spiced Cuisine: Complements the subtle heat and fruitiness of Cape Malay curries or Moroccan tagines.
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Aged & Nutty Cheeses: Exceptional with a mature Gruyère, Comté, or a wedge of aged Gouda.