Chardonnay Vigneron's Selection 2017

 

Viticulture

 

Vinification

 

Analysis

 

winemaker's comments

 

Production

Vine age: 29 years

Density: 4,000 vines per hectare

Yield: 6.2 tons per hectare

A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly allowing the development of small bunches with highly concentrated flavours.


Grapes were picked at 24.5°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using 100% wild yeast, fermentation occurred over a two week period. The wine spent 11 months on the lees. New and second fill, small French oak barrels were used.


Alcohol: 14.11%

Total Acidity: 5.9 g/l

Residual Sugar: 1.4 g/l

pH: 3.37


Bold and powerful citrus burst, mouth-fillingly rich and creamy vanilla with beautifully integrated oak.


 

3,900 bottles

  R 1620 per case of 6

R 1620 per case of 6