All winemaking tactics were directed at retaining the inherent vineyard
and varietal traits. Grapes were whole-bunch pressed to retrieve only
the purest of the juice. Cold settling was done for 48 hours, after which
only the clear juice was racked. Natural fermentation was encouraged
and after about 2°B the fermenting must was transferred into selected
French oak barrels.
Half of the fermentation was done naturally and then a strong strain of
selected yeast was added to ensure a complete fermentation. Partial
malolactic fermentation was allowed. Still on its primary lees, the wine
was matured for a further 11 months. During this time, lees stirring took
place monthly to enhance the mouthfeel of the wine. Only the best
barrels were selected for the final blend, which consists of 20% first-fill
barrels and 34% second-fill barrels, and the rest a combination of thirdto
Vibrant pale gold with a glimmer of green.
On the nose: Expressive grapefruit and Golden Delicious apple aromas
detailed with graceful lime blossom, frangipani and white truffle aromas
further embellished by discreet vanilla oak spice.
Palate: A generous palate that is powerful yet intricate. Pronounced
citrus fruit purity is layered with hints of oak and signature minerality.
Finishes with remarkable intensity and length.
The grapes for this Chardonnay came from unirrigated vineyards on
mountain slopes of well-drained, rocky Bokkeveld shale soils distinguished
by a layer of clay just a stone’s throw away from the Atlantic Ocean. Cooler
than average days and nights meant slow ripening of these low-yielding
blocks, producing all the hallmark characteristics of Elgin’s cool-climate
terroir. Grapes were harvested by hand between 22–23°B, enabling quality
control and bunch selection from the vineyard stage.
Enjoy now, or allow this wine to allure you with its
elegance for a further eight to 10 years.
|Residual Sugar||3.5 g/ℓ|
|Total Acid||6.3 g/ℓ|