2024 Technical Specifications
Alcohol 13.81%
Residual Sugar 2.5 g/L
pH 3.52
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Malmesbury shale on deep red clay, Hutton
Orientation East-West
Brix at Harvest 22.0°
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 30%
Fining Agents Bentonite, vegecol
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details This sixteenth Chardonnay vintage was made from five different vineyards. The cool, dry 2024 vintage produced healthy grapes. Hand-picked Chardonnay grapes from four blocks at 22 to 25 Balling were barrel fermented with partial pure yeast strain inoculation and some natural yeasts. 30% underwent malolactic fermentation. The wine was stirred twice during elevage in barrel to build a creamy, harmonious blend between wood and grape flavours, then crossflow filtered and bottled under screwcap.
Tasting Notes
lime-citrus, sourdough, cinnamon, minerality, wild white flowers, frangipani, almond blossom
Food Pairing paella, quail, pork
Critics Ratings Chardonnay Challenge: Gold 2025
Chardonnay ChallengeGold 2025
Gold Wine AwardsGold 2025
2023 Technical Specifications
Alcohol 13.81%
Residual Sugar 2.5 g/L
pH 3.52
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Malmesbury shale on deep red clay, Hutton
Orientation East-West
Harvest Dates Early February to mid February 2023
Brix at Harvest 22.0°
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 30%
Fining Agents Bentonite, vegecol
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details This sixteenth Chardonnay vintage was made from five different vineyards. The cool, dry 2023 vintage produced healthy grapes. Hand-picked Chardonnay grapes from four blocks at 22 to 25 Balling were barrel fermented with partial pure yeast strain inoculation and some natural yeasts. 30% underwent malolactic fermentation. The wine was stirred twice during elevage in barrel to build a creamy, harmonious blend between wood and grape flavours, then crossflow filtered and bottled under screwcap.
Tasting Notes
lime-citrus, sourdough, cinnamon, minerality, wild white flowers, frangipani, almond blossom
Food Pairing paella, quail, pork
Critics Ratings Gold Wine Awards: Gold 2024
Gold Wine AwardsGold 2024
National Wine ChallengeDouble Platinum/Top 100 2024
2022 Technical Specifications
Alcohol 13.25%
Residual Sugar 2.2 g/L
pH 3.42
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Brix at Harvest 22.0°
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 30%
Fining Agents Bentonite, vegecol
Vegan Yes
Vegetarian Yes
Closure Screwcap
Production Details This fifteenth Chardonnay vintage was made from five different vineyards. The cool, dry 2022 vintage produced healthy grapes. Hand-picked Chardonnay grapes from four blocks at 22 to 25 Balling were barrel fermented with partial pure yeast strain inoculation and some natural yeasts. 30% underwent malolactic fermentation. The wine was stirred twice during elevage in barrel, crossflow filtered, and bottled under screwcap.
Tasting Notes
lime-citrus, sourdough, cinnamon, minerality, wild white flowers, frangipani, almond blossom
Food Pairing paella, quail, pork
Critics Ratings James Suckling: 91 points 2023
James Suckling91 points 2023
Decanter AwardSilver 2023
2021 Technical Specifications
Alcohol 14.01%
Residual Sugar 4.5 g/L
pH 3.31
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Malmesbury shale on deep red clay, Hutton
Brix at Harvest 22.0°
Fermentation Vessels Oak Barrel, Concrete Egg
Natural Yeast Yes
Malolactic Fermentation 30%
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Second Fill Oak35%
Third Fill Oak45%
Oak Types French oak
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Production Details The wine was made from four different vineyards. Hand-picked Chardonnay grapes from four blocks with sugars from 22 to 25 Brix were barrel fermented with natural yeasts. It matured for ten months in French oak, with 10% new French oak, 35% second-fill French oak, 45% third-fill French oak, and 10% concrete eggs. 30% underwent malolactic fermentation.
Tasting Notes
lime-citrus, sourdough, cinnamon, minerality, wild white flowers, frangipani, almond blossom
Food Pairing paella, quail, pork
2020 Technical Specifications
Alcohol 14.01%
Residual Sugar 4.5 g/L
pH 3.31
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Malmesbury shale on deep red clay, Hutton
Harvest Dates Early February to mid February 2020
Brix at Harvest 22.0°
Fermentation Vessels Oak Barrel, Concrete Egg
Natural Yeast Yes
Malolactic Fermentation 30%
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Second Fill Oak35%
Third Fill Oak45%
Oak Types French oak
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Production Details The wine was made from four different vineyards. Hand-picked Chardonnay grapes from four blocks with sugars from 22 to 25 Brix were harvested from early February to mid February 2020. It was barrel fermented with natural yeasts and matured for ten months in French oak, with 10% new French oak, 35% second-fill French oak, 45% third-fill French oak, and 10% concrete eggs. 30% underwent malolactic fermentation.
Tasting Notes
lime-citrus, sourdough, cinnamon, minerality, wild white flowers, frangipani, almond blossom
Food Pairing paella, quail, pork
2019 Technical Specifications
Alcohol 14.16%
Residual Sugar 4.5 g/L
pH 3.18
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Malmesbury shale on deep red clay, Hutton
Harvest Dates Early February to mid February 2019
Brix at Harvest 22.0°
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Malolactic Fermentation 30%
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Second Fill Oak45%
Third Fill Oak45%
Oak Types French oak (Nevers, Allier)
Oak Toast Level Medium Toasted
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Production Details This thirteenth Chardonnay vintage was made from four different vineyards. Hand-picked Chardonnay grapes from four blocks were harvested in early to mid February 2019 and barrel fermented with natural yeasts. The wine spent ten months in French oak: 10% new oak from Nevers and Allier, 45% second-fill oak, and 45% third-fill oak. 30% underwent malolactic fermentation.
Tasting Notes
lime-citrus, sourdough, cinnamon, minerality, wild white flowers, frangipani, almond blossom
Food Pairing paella, quail, pork
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2226794 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
P.O. Box 2033, Dennesig, 7601, South Africa
Phone
+27 83 263 4353
Email
Owner
David Finlayson
Cellarmaster
Pieter van der Merwe