1685 Chardonnay

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Viticulturist’s Details

All our grapes are selected from cool sights in the coastal region. Stellenbosch, Bottelary and Somerset West. Vineyards are planted on well drained soils. The variety of clones within the selected vineyards gives complexity and character to the wine.

Vineyard Management

Vineyards were spur-pruned at the end of July, with excess shoots removed shortly after budding in September. This was followed up in November, leaving only the two to three best-developed shoots per spur. Two weeks before harvest, leaves were removed between bunches inside the canopy, taking care not to expose grapes to direct sun. This resulted in better aeration in the bunch zone and ensured flavor retention in the berries.

Harvest

Cool nights and long warm days allowed for optimum ripening and flavor formation. To ensure optimum ripeness, all grapes were hand-picked on taste and came in at an average sugar content of 24.5°Balling.

Vinification

The grapes were crushed and the juice was cold-settled at 10°C for two days before being transferred to barrels where 50% was inoculated with a pure yeast culture and the rest left to ferment naturally. Natural fermentation took place at 20°C and took five months to complete, with 50% undergoing malolactic fermentation, thus imparting enriched flavor and complexity to the finished wine. Still on its primary lees, the wine was matured in French oak for 9 months; 30% in 1^st – and the balance in 2^nd - & 3^rd – fill barrels. During this time the lees was stirred monthly to enhance the mouth-feel of the wine. The final blend consists of 70% Oak fermented and matured Chardonnay and 30% Stainless Steel fermented. The steel fermented component was also left on the lees for the 9 month period.

Wine Maker's Tasting Notes

The palate. Well balanced the soft, buttery character , from barrel fermentation and maturation adds to the complexity and roundness of the wine. Ideally served with fish and shellfish, poultry and soft cheeses, this wine also complements rich, creamy sauces.

Alcohol14.0%Vol pH3.3 Residual Sugar4.1g/l Total Acid6.8g/l RegionCoastal