You wont find muddying or sickly additions here. No toasted barrels, no oak chips, no oak-flavoured powder. The noble variety in its purest form.
Classy Chardonnay with flinty minerality and great purity and restraint. A citrus core with ripe apple and pear, produces a wine with great poise. Extended time on the lees adds nutty and toasty notes. Intense yet delicate right through to the finish.
Chardonnay has over the years become synonymous with the Robertson area. Vineyards from the chalky Robertson soils tend to produce wines with good concentration and minerality, which is very important for us.
Hand harvesting was done only in the early morning. Grapes were destemmed and the juice separated from skins using a bag press. Settling took place overnight at a temperature of approx 12°C. Half of the juice was inoculated with yeast, while the rest was allowed to ferment naturally at a temperature of 16 to 18°C. After completion of fermentation, it was left on the primary lees for another month in order to add more weight and complexity to the wine. It was sulphered and left to age on the fine lees until bottling.
Serve with roast chicken, pasta and creamy sauce or grilled tiger prawns.
