- Fermentation with only Natural Yeast.
- Barrel Fermented and Matured.
- Award Winning Wine.
The grapes for 2016 vintage come primarily from Stellenbosch with small portions from high quality vineyards from the Franschhoek appellation for acidity and body respectively. The art is in skillfully blending the right amounts from the various terroirs by letting the natural elements come through. The vineyards are planted in Clovelly and Hutton soils on North-West and South-East facing slopes. The vines are 15-year-old on average and are trained to five wire trellis with cordon and spurs. Overhead irrigation was used to offset the dry summer but yields were limited to only 7 tons/ha. The grapes were harvested on January 15th and whole bunch pressed, naturally settled and spontaneously fermented in 100% 300-liter French Oak barrels (from Allier and Nevers regions, light to medium toast). To enhance the natural flavors of the region, rather than adding commercially manufactured yeast, fermentation occurred using the grapes natural yeast (that thin film of white 'dust' found on the grapes) as every region has its own unique yeasts. The wine was then aged in the oak casks for 12 months on its primary fermentation lees and batonaged once a month. The result is a fruit driven Chardonnay with aromas of pineapple, guava and fruit salad. Combined with a well-integrated acid, this wine ensures plenty aromas that will complement salad, seafood and pastas.
John Platter Wine Guide 2018 - 92 points
TEXSOM 2019 International Wine Awards - Silver Medal
Wine Enthusiast - 89 points