Chenin Blanc is one of the world’s oldest continuously cultivated white grapes, with documented plantings in France’s Loire Valley dating back to at least the 9th century. Its early development is closely tied to monastic viticulture, particularly around the Abbey of Glanfeuil. Over centuries, it became the Loire’s most versatile grape, capable of producing wines across the entire sweetness spectrum. The variety later spread to South Africa, where it is now the country’s most planted grape under the name “Steen.”
Genetically, Chenin Blanc is a foundational Loire variety with numerous offspring and crossings. It is unrelated to Sauvignon Blanc or Chardonnay despite geographic proximity. Its thick skins and high natural acidity give it exceptional longevity and adaptability.
In the vineyard, Chenin Blanc is vigorous and high-yielding if not controlled. It buds early and ripens late, making it susceptible to both spring frost and autumn rain. However, its thick skins provide some resistance to rot and make it particularly well-suited to botrytis (noble rot), which is essential for its greatest sweet wines. It thrives in limestone, schist, and tuffeau soils.
Stylistically, Chenin Blanc may be the most versatile white grape in the world. It produces:
Bone-dry wines (Savennières)
Off-dry wines (Vouvray Sec-Tendre)
Sparkling wines (Crémant de Loire)
Lusciously sweet botrytized wines (Quarts de Chaume)
In the glass, it shows pale straw color. Aromatically, it ranges from quince, apple, and pear to honey, chamomile, and lanolin with age. The palate is driven by electric acidity balanced by waxy texture. The finish is long and mineral.
Benchmark regions include:
Vouvray
Savennières
Anjou
Montlouis-sur-Loire
Stellenbosch & Swartland (South Africa)
Commercially, Chenin Blanc is experiencing a renaissance as sommeliers rediscover its ageability and food versatility.