TA: 5.8 g/l
Exotic flavours of pear, lime and tangerine reflect the site specific characteristics of the estate vineyards, shaped by a creamy and lingering mouth feel.
Soil: Decomposed Granite (Hutton, Clovelly Soils)
Rootstock: Richter 99
Orientation: South West Facing
Altitude: 110-160m above sea level
Hectare: 3.0 ha.
Grapes were bunch sorted by hand, taking care to remove any bunches that were not of the required quality. Thereafter grapes were destemmed and pressed. Press fractions were then separated into two fractions namely free run (maximum of 0.4bar) and pressed juice fraction (0.4bar-1.2bar). Juice was settled and then inoculated with a selected yeast namely VL2. Fermentation began in stainless steel after which 30% of the must was transferred to 2st, 3rd and 4th Fill 300L barrels for fermentation. During fermentation, the barrels and tanks were battonaged daily for the first month and weekly thereafter (left on the lees for 5 months) .
The Chardonnay was then blended; making the blend between 3 components namely free run in stainless, barrel fermented (30%), and pressed juice in stainless steel tanks. The wine was protein and tartrate stabilized prior to bottling, and was filtered with coarse filtration into the bottle.
Enjoy right now or age up to 5-7 years. Bottled with a DIAM (taint-free) cork closure, in order to ensure a flawless aging capacity. Ideal serving temperature between 12-14°C/54-58°F.
Salmon, lobster, crispy duck, veal and oriental cuisine.