All the Chardonnay grapes were whole-bunch pressed and
the juice cold settled for two days. Thereafter the clear juice
was racked and some of the pure fluffy solids were added to
result in an unclear high-quality juice. Natural fermentation
started in stainless steel tanks. After about 2°B was fermented
naturally, selected yeast strains were added, and some of the
juice was then transferred into French oak barrels for the
remainder of the fermentation. Still on its primary lees, the
wine matured for a further 10 months in barrel: 12% in firstfill
and the balance in second-, third- and fourth-fill barrels.
During this time, the barrels underwent monthly bâtonnage
(stirring of the lees) to enhance the mouthfeel of the wine.
The final blend consisted of 70% oak-fermented and matured
and 30% stainless steel fermented Chardonnay. The latter
component was also left on the primary lees for the full
On the nose: This bold statement wine, which is big onaromas and flavours, has a lemony, cinnamon and nutmeg
Palate: Zesty citrus and ripe tropical fruit flavours. Well
balanced with a soft, buttery character from barrel
fermentation and maturation add to the complexity and
roundness of the wine.
Chardonnay for this wine was selected from three areas:
Stellenbosch, Elgin Valley and Boschendal farm, from
vineyards planted on well-drained soils. The variety of clones
within the selected vineyards gave complexity and character
to the wine. Vines were spur pruned at the end of July, with
excess shoots removed shortly after budding in September.
This was followed up in November, leaving only two to three
of the best-developed shoots per spur.
To ensure optimum ripeness, all grapes were hand-picked on
taste and came in at an average sugar content of 22.5–24°B.
Harvest took place during mid to end February 2015, after
a drier than normal winter. This was a challenging vintage,
where winemakers and viticulturist had to change strategies
in the vineyard and cellar to adapt to the vintage to ensure
good quality wine.
Enjoy now but will age with much
complexity for the next five to eight years.
|Alcohol||13.5 % vol|
|Residual Sugar||4.0 g/l|
|Total Acid||6.5 g/l|