Variety: 100% Stellenbosch Chardonnay
Extraction Method, Whole Bunch Pressed
Fermentation Vessel 300 Liter Oak Barrels
Yeast Wild (Uninoculated)
Lees Aging 12 Months
Oak Aging, 100% aged for 12 months
Malolactic Fermentation Yes, 100%
Age and Type of Oak 25% New French oak (Remainder 2nd, 3rd and 4th fill oak)
Fining Agents Used Isinglass & Bentonite
Final Analysis Alc v/v: 14% TA 5.7g/L pH 3.34 RS 2.0g/L
Bottling Date June 2016
Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake and citrus rounded off with carefully judged oak and balanced, fresh acidity.
Ideally served with fish and shellfish, poultry and soft cheeses, this wine also complements rich, creamy sauces.