The wine is mysterious, unassuming and surrounded with finesse. The fine bubbles enhance the iodine-like minerality that reminds of fresh seaweeds and kelp, complemented by a rich biscuity allure. Yeasty flavours of freshly baked bread, lemon cream, Pink Lady apples on the nose and hints of citrus, pineapple and kiwi fruit on the pallet. The wine finishes rich and leaves a creamy aftertaste.
A cool and wet winter allowed vines to go into proper dormancy. We experienced severe winds at the end of November 2011 and extreme heat wave conditions at the end of December. Luckily this did not affect the sensitive flowering and ripening stages too much. We experienced a cool summer with the highest rainfall for February in many years. This resulted in slower ripening and the ability to harvest at lower sugar levels and with good canopy management and perfect harvest decisions we manage to bring the Chardonnay in without any rot or spoilage problems due to the wet conditions during the latter ripening stages. This resulted in refined wines with elegance and good natural acidity.
In The Vineyard
Altitude:100-120m above sea level and next to the Lourens River. Age of vines:8 – 12 years Rootstock:101-14 Mgt, Richter 110 Clones:CY76, PN52 Slopes:Situated on the valley floor Row direction:South-North to East-West Soil type:Varying soil types including high potential soil of Sweetwater, Tukulu, Dundee and Pinedene
Alcohol:12 vol % pH: 3.22 Total acid:7.0 g/l RS:3.5 g/l Closure:Hand selected quality cork with wire hood
Cultivar:88% Chardonnay, 12% Pinot noir Wood: The wine went through malo-lactic fermentation and spent a further 8 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 7.6% of the wine was transferred to 205 liter French oak barrels halfway during fermentation and aged for 8 months. The wine spent 61 months on its lees in bottle before it was riddled and disgorged on 18 October 2017. Bottles produced:Only 3450 bottles
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