Signature Chardonnay from Spier Wine Farm in Stellenbosch

"Spier Signature wines capture in a glass what Spier does best: making quality wines that are true to each grape variety’s unique flavour. Every time."


Slightly tart, whimsically tropical and ever-so creamy, this lively Chardonnay is sure to become a favourite. Perfectly matched with lemon-butter salmon, it’ll also add pizzazz to a roast chicken dinner. Otherwise, enjoy it on its lonesome (or with camembert and crackers) when it’s time to watch the tennis. 

TASTING NOTE
Lively grapefruit and lime on the nose with hints of apple, peach and pear. The palate is creamy with layered fruit, pleasant lingering acidity and minerality

R 450.00
6 Bottle CaseSingle Bottle 750ml

SERVE WITH

Serve well-chilled. Enjoy with roasted pork loin served with caramelised apples or duck and orange sauce.

WINEMAKING

Winemaker
Anton Swarts – Cape Wine Master

ORIGIN
Western Cape

TERROIR / SOIL

Soils range from heavy clay, rich in limestone, to other parts that
consist of broken shale rock.

VINEYARD AND CLIMATE CONDITIONS:

Trellised and bush vines between 10 and 22 years old receiving supplementary drip irrigation produced 10 – 14 tonnes per hectare.

WINEMAKING

In the coolness of the morning in February and March, the grapes were machine- and hand-harvested then destemmed, slightly crushed and lightly pressed. A small portion of the slightly pressed juice was blended with the free-run juice and left to settle overnight. The following morning the clear settled juice of the individual block selections (some kept separate and some blended) were racked from the lees and inoculated with a selected yeast strain. Fermentation was temperature-controlled in stainless steel tanks. Only the best tanks were selected for the final blend. Maturation occurred on the fine lees at least two months prior to bottling, to give extra body, elegance, flavour, and freshness. Only a small portion (<5%) of this wine was barrel fermented in new French oak barrels to add complexity to the wine.

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