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    Brand: Haut Espoir

    Haut Espoir Chardonnay 2017

    HK$180
    Typical flavours of citrus and lime are accompanied by a rich textured mouthfeel, due to the barrel ageing. The fresh acidity lingers on the aftertaste and makes this a well-balanced and rounded wine.

    Technical Analysis: Alc. 14% | pH 3.59 | Total acid 4.9 g/l | Residual Sugar 2,1 g/l

    Production: 2,909 bottles

    Vinification: The grapes were whole bunch pressed and transferred to a stainless steel tank for settling. After two days, the juice was racked to older French oak barrels for fermentation. 35% of the barrels underwent wild fermentation and 65% were inoculated. After malolactic fermentation, the lees were mixed weekly for the first two months and after that mixed once a month, until bottling. After eight months maturation in barrel the wild and inoculated barrels were blended and bottled.

    Harvesting: The grapes were hand harvested on 21st February then transported back to the cellar under cold conditions to retain freshness.

    Source: This 2017 Chardonnay was produced from a single vineyard, sourced from neighbouring farms in the Franschhoek valley.

    Weather: Prior to ripening, the conditions were hot and very dry.

    Food Accompaniment: Chardonnay is best enjoyed chilled as an aperitif at any time of the day. It can be partnered with a wide range of foods and snacks, such as stir-fries and lighter curries. It is released ready to drink and will continue to develop in the bottle.

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    Technical Analysis: Alc. 14% | pH 3.59 | Total acid 4.9 g/l | Residual Sugar 2,1 g/l

    Production: 2,909 bottles

    Vinification: The grapes were whole bunch pressed and transferred to a stainless steel tank for settling. After two days, the juice was racked to older French oak barrels for fermentation. 35% of the barrels underwent wild fermentation and 65% were inoculated. After malolactic fermentation, the lees were mixed weekly for the first two months and after that mixed once a month, until bottling. After eight months maturation in barrel the wild and inoculated barrels were blended and bottled.

    Harvesting: The grapes were hand harvested on 21st February then transported back to the cellar under cold conditions to retain freshness.

    Source: This 2017 Chardonnay was produced from a single vineyard, sourced from neighbouring farms in the Franschhoek valley.

    Weather: Prior to ripening, the conditions were hot and very dry.

    Food Accompaniment: Chardonnay is best enjoyed chilled as an aperitif at any time of the day. It can be partnered with a wide range of foods and snacks, such as stir-fries and lighter curries. It is released ready to drink and will continue to develop in the bottle.