The grapes came from 3 blocks in Stellenbosch and a single block in Robertson. The grapes were harvested between 22 - 24° balling and after crushing the juice was given extended skin contact for at least 12 hours before it was pressed. Only the free run portion of the juice was used for this selection. After 1 day of settling the juice was racked to a fermentation vessel where we inoculate with a slow fermenting yeast strain. The juice was racked into barrel 1 day after inoculation and left to ferment at low temperature until dry. The wine spent a total of 8 months in barrel before blending and bottling. A combination of 60% new and the rest second and third fill 400l French oak barrels were used. The result a lovely rich, yet balanced Chardonnay. Citrus, peach, creamy with nutty oak. Fabulous value. Great with creamy fish dishes, risotto's and poultry.
