This subtly wooded Chardonnay is grown from Burgundy-like, well-drained virgin soil. Fermented in third and fourth-fill French oak barrels, it yields creamy citrus aromas, exciting flintiness, finely textured tannins and a spicy finesse.
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|Winemaker||Danie van der Westhuizen|
The juice is inoculated in stainless steel tanks. As soon as fermentation starts the juice is pumped into barrels where the process will be completed at temperatures around 20 degrees celsius.
When fermentation is complete, the wine will mature for a further 6 months in the same barrels. During the maturation, the barrels are batonagged once every week to extract complex flavours from the lees.
Smells like: Windfall citrus, pineapple and vanilla with oak in gentle undertow.
Tastes like: Green apples, pears, ripe lemons and vanilla backed by woody oak on the palate.
Good with: Butter-roasted organic chicken or Asian-style steamed white fish.