A lightly wooded white wine with grapefruit, lime,apple, peach and hints of vanilla on the nose.The palate is creamy, yet fresh, crisp,and fruit-driven with guava,pear and litchi.With a touch of residual sugar balanced by good acidity, this mouthwatering wine lingers on the finish.
Only -53 left!
Pairs with various dishes, including interesting cheeses, salads, seafood (such as pan-fried salmon in a lemon butter sauce), roasted chicken and creamy pastas.
Anton Swarts - Cape Wine Master
Robertson, Breedekloof and Coastal regions of the Western
VINEYARD AND CLIMATE CONDITIONS
Temperature: winter 10ºC; summer 26ºC
Annual rainfall: 40mm - 740mm
Proximity to ocean: ≤120km
Trellised and bush vines between 14 and 25-years-old received supplementary drip irrigation and produced 10 to 15 tonnes per hectare.
Grapes were machine- and hand-harvested in the coolness of the morning in February & March, destemmed, slightly crushed and lightly pressed. A small portion of their slightly pressed juice was blended with the free-run juice and left to settle overnight.
The following morning, the clear settled juice from individual block selections was racked from the lees and inoculated with yeast. Fermentation was temperature controlled in stainless steel tanks. Only the best tanks were selected for blending.
Maturation occurred on the fine lees at least two months prior to bottling, giving extra body, elegance, flavour and freshness. 10% of the Chardonnay component was barrel fermented in new 300L French oak barrels to give extra weight and spice.