Variety: 100% Chardonnay
Aromas of zesty citrus fruit, lemon curd and a hint of crushed
oyster shell follow through to a palate redolent of fresh lemons,
limes and grapefruit. The finish has a chalky minerality
complemented by elegant, creamy oak tones.
Robertson Red Karoo soils with rich limestone and free lime content
situated on ancient terraces of river relics, producing 8 to 10
tons per hectare. Exciting new Chardonnay clones add a new
dimension in flavor and structure.
Harvest and Cellar Treatment
Picked at 23 degrees Balling, whole bunch pressed to ensure
elegance and finesse. Fermentation started in Stainless steel tank
then rack to barrel to complete fermentation. Barrels rolled once
per week for six months then once monthly. 12 month barrel matured
in 30% new, 30% second fill and 40% third fill French oak.
Malolactic fermentation is not encouraged.
Residual Sugar: 2.3 g/l
Tartaric Acid: 5.7 g/l
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