| SOURCE: |
| |
This Chardonnay was sourced from a single vineyard bushvine block in the Stellenbosch region. |
| WEATHER: |
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Prior to ripening, the conditions were extremely hot and dry, with fires on surrounding farms. |
| HARVESTING: |
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The grapes were hand harvested in the coolness of early morning on the 19th 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 25 % wild yeasts until dry over two months. Spontaneous malolactic fermentation occurred, and the wine remained in barrels on the lees for maturation for 11 months, with regular batonage. The wine was bottled on the 28th January 2008. |
| TASTING NOTES: |
| |
This fine wooded wine has a lime green colour with characters of pear and citrus and greengage. As the wine warms up cinnamon and a capsicum spiciness develop The wood lends a toastiness producing a well balanced wine, a big finish with complex structure. |
| 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 3.3 7
Alcohol 14.3%
(At bottling) Total acid 6.1g/l
Residual Sugar 3.1
|
| PRODUCTION: |
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2940 bottles |
| WINEMAKER: |
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Nikey van Zyl |
