Chardonnay 2009

The Vineyards

Sourced from a multi-blend vineyard in the Western Cape region. Soils mostly decomposed granite and shale.

The Grape Variety

100% Chardonnay

Winemaking

Harvest commenced on 4 February and carried through to 20 February. Grapes were harvested at 22.0 – 24.5°B with a total acid of 7.6 g/l and a pH of 3.25.

Whole bunch pressed. The juice was handled reductively and left to settle for 3 days after which it was racked and inoculated to ferment at low temperatures. Left on the lees for 3 months before blending and bottling.

Bottled in August 2009.

Alcohol: 13.5%
Residual Sugar: 3.5 g/l
Total Acid: 6.5 g/l
pH: 3.5

Tasting notes

Attractive green tints. Tight lemon/lime aromas with green apple. Tight focused palate with citrus fruit and an elegant long finish.