Yellow green in colour. Citrus and vanilla on nose and palate. Crisp and elegant with a long finish with subtle hints of wood.
Alc: 12.5 RS: 2.4 pH: 3.12 TA: 6.5
Ultra Value Award Silver 2015
Old Mutual Trophy Bronze 2014
Michelangelo 2010 – Gold Award
Michelangelo 2009 – Gold Award
Swiss International Air Lines 2008 – Silver Medal
In the Vineyard
The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick. The drying of the soil and the effect of the elements cured the top layer of this calcareous silt into rock hard calcium carbonate. At first it was thought that these soils were only suitable for pastures as the roots of orchards and vineyards could not penetrate the calcium carbonate. The era of the big machine, which could rip through the hard calcium carbonate to a depth of 1.5 meters to access the calcareous silt underneath, changed this perception. Vineyards now flourish and produce wonderful wine where there once was arid veldt. A near perfect viticultural terroir has been created where man can manipulate conditions as he sees fit.
Clonal / Rootstock Selection:
The rootstock used is Richter 119.
Growing Season Growing Data (October – April)
Mean Maximum Temperatures: 24.95°C
Mean Minimum Temperatures: 10.27°C
Vine Age: 10 years
Pruning Regime: Cordon/Spur Pruned, Vertical Shoot Positioning
Harvest Date: End January
Yield Per Vine: (weighted average) 2.7 kg
Yield Per HA: (weighted average) 8 tonnes
Maturity Analysis at Harvest (weighted averages)
In the Cellar:
Chardonnay is picked end of January and in the very early morning (at first light) by hand so as to keep the berries whole and thus reducing the chances of oxidation on route to the winery. Once crushed the wine is cooled though mash cooler and then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing, increase the amount of juice extracted and reduce oxidation. Once pressed the juice is again put through a plate cooler.