Grapes were whole-bunch pressed, ensuring that only the best
quality juice was used for this unwooded style of Chardonnay.
Fermentation was done in stainless steel tanks. Fermentation
with a higher turbidity juice and using different yeast strains
contributed to more diverse complex flavours. Bâtonnage was
done weekly for the first three months, which allowed for greater
richness in the wine.
On the nose: Lively, with attractive aromas centred on lime and
yellow fruit, tinged with fragrant spring flowers.
Palate: Bursts with lush, ripe, fleshy peach and melon fruit.
Balanced with a lively zest of orange citrus fruit for a deliciously
The grapes were sourced from selected vineyards between
Bonnievale and McGregor, with the unique limestone soils that
our Chardonnay clones thrive in, and Simonsberg-Paarl, with its
deep-decomposed granite soils, for richness and structure.
|Residual Sugar||3.5 g/l|
|Total Acid||6.1 g/l|