SAWI Fine Wine Guide – Platinum
Veritas Awards 2018 – Silver Award
Veritas Awards 2017 – Silver Award
The Chardonnay vines are planted on a southeast-facing slope in calcareous soil. The vines are all trellised, under micro-irrigation, and were established from 1983 to 1999.
The grapes are harvested by machine at optimum ripeness of 23 – 24° Balling during the coldest time of the day, namely from 02:00 – 10:00 in the morning. In the cellar, only the free-run juice is used and allowed to cold-settle for two days. The clean juice is then racked and 50% is taken to stainless steel fermentation tanks where it is allowed to naturally ferment (wild yeast) and the fermentation temperature is controlled at 16 – 17° Celsius. The other 50% of the juice is fermented (also wild yeast) in second-fill French oak barrels. After fermentation, both components are left on the lees for at least six months, stirred weekly before final blending and bottling.
This is a lightly oaked, but fruity Chardonnay. The nose shows ripe citrus with a touch of toasted oak. The palate is rich and creamy with a good balance between fruit, oak, and acidity – finishing with a lingering aftertaste.
FOOD PAIRING & SERVING SUGGESTION
Pair with grilled fish or chicken or any other seafood or poultry dishes. Serve chilled (7 – 10°C).
Residual Sugar: 3.7 g/l
Alcohol: 13.59 %
Total Acidity: 6.1 g/l
VA: 0.58 g/l
Total Extract: 28.2 g/l
Total SO2: 119 mg/l
Free SO2: 41 mg/l
Bottle volume: 750ml
Case size: 6 x 750ml
Pallet size: 90 x 6 x 750ml
Case weight: 7.67 kg
Closure: Stelvin (Screw-cap)