| SOURCE: |
| |
This Chardonnay was sourced from a single vineyard on a farm in the Durbanville region. |
| WEATHER: |
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Prior to ripening, the conditions were cool and dry, leading to development of excellent flavours on the vine. |
| HARVESTING: |
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The grapes were hand harvested in the coolness of early morning on the 8th of February. |
| VINIFICATION: |
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The selected bunches were whole-berry pressed and cold settled for three days in tanks. The juice was racked to 225l French oak barrels and underwent primary fermentation with 30 % wild yeasts until dry over two months. Spontaneous malolactic fermentation occurred, and the wine remained in barrels on the lees for maturation for 14 months, with regular batonage. The wine was bottled in January 2007. |
| TASTING NOTES: |
| |
This fine wooded wine has a golden green colour with characters of ripe citrus, pear and lime. Subtle oaking imparts a light toastiness producing a rich yet well balanced finish. |
| FOOD ACCOMPANIMENT: |
| |
This Chardonnay is a delicious dry wine that can be enjoyed as an aperitif, or partnered with shellfish, seafood dishes, and richer dishes such as roasted white meats and risottos.
It will continue to develop in the bottle for 5 years from harvest. |
| TECHNICAL ANAYSIS: |
| |
pH 3.67
Alcohol 14%
(At bottling) Total acid 5.6g/l
Residual Sugar 2.1
|
| PRODUCTION: |
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200 x 12-bottle cases |
| WINEMAKER: |
| |
Nikey van Zyl |
