2021 Technical Specifications
Alcohol 12.87%
Residual Sugar 1.7 g/L
pH 3.26
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Simonsberg-Stellenbosch
Soil Bokkeveld, Koffieklip, Gravel, Decomposed granite, Colluvial sandstone, Friable granite
Fermentation Vessels Stainless Steel Tanks, Concrete Eggs, French Oak Barrels
Pressing Method Whole Cluster
Oak Aging 10 months
Bottle Aging 1 year
Oak Types French
Barrel Size 500-litre
Production Details At harvest time, small lots of bunches are handpicked early in the morning. The grapes are hand-loaded into the press to preserve the integrity of the skins and minimize enzyme activity. Following a specialized whole-bunch pressing process, the must is settled overnight before being racked into various fermentation vessels, including stainless steel tanks, concrete eggs, and 500-litre French oak barrels with 40-50% new oak. After 10 months of aging, the components are skillfully blended to craft a complex, full-bodied Chardonnay with a mineral-driven character. The wine is then bottle-aged for at least one year before its release.
Tasting Notes
Nose: ripe citrus, orange peel, vanilla oak, creamy butterscotch, toasted brioche
Palate: sweet citrus, yellow fruit, fresh acidity, salinity, smooth, well-balanced
Food Pairing seafood dishes, curries
Critics Ratings International Wine Challenge: GOLD
International Wine ChallengeGOLD
Michelangelo AwardsDOUBLE GOLD
Mundus Vini SummerGOLD
Tim Atkin93 POINTS
Vitis ViniferaGOLD
Winemag- Prescient Chardonnay Report95 POINTS
Vintages
2019 Technical Specifications
Alcohol 12.44%
Grape Varieties Chardonnay
Chardonnay100%
Region Simonsberg-Stellenbosch
Fermentation Vessels French Oak Barrels, Concrete Egg
Pressing Method Whole Cluster
Oak Aging 9 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 225-litre
Production Details Hand-picked grapes are whole-bunch pressed into 2nd-fill French oak barrels. Selected yeast strains are used for fermentation and regular battonage is done on a monthly basis until final blending. Maturation is 85% barrel and 15% concrete egg for 9 months.
Tasting Notes
Nose: ripe citrus, orange peel, vanilla spice oak, toasted brioche
Palate: citrus peel, good weight, lightly buttery texture, fresh acid, minerality, persistent lemon, persistent lime
Food Pairing seafood dishes, crayfish with homemade mayonnaise
Producer Information
Website
Address
Knorhoek Road, Stellenbosch, 7600, South Africa
Phone
+27 21 888 4750
Email
Owner
Denis Gaiduk &
Yuliya Gaiduk
Yuliya Gaiduk
Cellarmaster
Schalk Opperman