Berries were hand selected in the cool of the early morning from the three sites. Following whole bunch pressing juice was allowed to rest to clarify before filling 225 litre French oak barrels (17% new barrels, 30% 2nd fill and the balance 3rd and 4th fill for fermentation). This Chardonnay was 100% barrel fermented, using natural yeast with extended lees contact and daily batonnage. As a result, the wine delivers a naturally fresh, creamy and crisp palate. Around 30% of this wine underwent malolactic fermentation.
Tasting Note: A bright nose with mineral overtones giving way to honeyed stone fruit, light roasted almonds and a waft of lemon meringue. Eleven months lees contact adds a refined creaminess and complexity, presenting an appealing full mouth and length. Elegant flavours of honeyed melon and white blossom, crossed with a generous minerality, some salinity and complex acidity to provide a long, smooth finish.
Pairing Suggestion: Pan fried diver scallops with minted garden peas and new
potatoes.
Origin: Franschhoek, South Africa
Alcohol: 13%
Blend: Chardonnay
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