All our Chardonnay vineyards are situated on the limestone soils of the Robertson region. Limestone and Chardonnay have a great affinity as it brings out the citrus and mineral notes of the grape. These grapes were harvested in two stages. The first pick is slightly greener and the second pick is at optimal ripeness to add to the complexity of the wine.
Grapes are harvested by hand for greater quality control. The grapes were cooled overnight, destemmed and crushed the following day. Skin contact was maintained for 4 hours, then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12º and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. 25% of the wine was fermented in new French oak.
30% of the wine was matured in French oak whilst the remaining was aged in stainless steel tanks. A fruit driven wine with minimal wood contact.
Acidity: 7.3 g/l
Residual Sugar: 4.8 g/l
The nose shows hints of peach, melons and orange blossom backed up by a touch of oak. The palate is fresh and creamy with a lingering aftertaste.
Food pairing by our chef
Mild chicken curry with coconut and sambals.