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.