2023 Technical Specifications
Alcohol 13.45%
Residual Sugar 2.8 g/L
pH 3.46
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window Up to 5 years
Region Stellenbosch
Soil Decomposed granite, Gravel, White clay
Orientation East/West
Grape Clone CY95
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 30%
Oak Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Serving Temperature 12-14°C · 54-57°F
Production Details These blocks are planted way up the Helderberg Mountain and are on the highest point of Eikendal overlooking False Bay. It is a combination of bush vines, bush vine/post with no trellised vineyards used. 2023 we harvested 6 ton per hectare. Plant density is approximately 4,500 vines/ha. Planted East/West. It is planted in decomposed granite with gravel and white clay +/- 60-80cm deep. Fully exposed to the South-easterly winds and receive cool air from False Bay. These vines undergo harsh treatment and left to their own devices, surviving day to day. Grapes were handpicked in 18kg lug boxes. This prevents it from crushing and lowers the risk of contamination. It also gives us a chance to sort the grapes at the cellar as well and have consistency from the vineyards to the cellar. It also prevents juice oxidising because of grapes pressing against each other. We do 100% whole bunch pressing which is very delicate on the juice extraction with a juice recovery of around 630L per ton. Settled after 24 hour and racked to stainless steel tanks where it underwent alcoholic fermentation. Before alcoholic fermentation finished 30% of the wine went in to barrels for Malolactic fermentation to also give some creaminess to the wine and a better mouthfeel, adding volume to the end product. The rest of the wine only went to barrel after fermentation. The wine went through batonnage every 2 weeks for 3 months. This Chardonnay spent a total of 10 months in 500L French Oak barrels, 20% new oak, the rest second and third fill barrels.
Tasting Notes
orange peel, floral perfume, tight mouthfeel, mineral core, strong acidity
Food Pairing Thai Green Curries, Nasi Goreng, Smoked Snoek
2022 Technical Specifications
Alcohol 13.04%
Residual Sugar 2.4 g/L
pH 3.13
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window Up to 5 years
Region Stellenbosch
Soil Decomposed granite, Gravel, White clay
Orientation East/West
Fermentation Vessels Stainless Steel Tank, Cement Egg, Plastic Egg, Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 30%
Oak Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Serving Temperature 12-14°C · 54-57°F
Production Details These blocks are planted way up the Helderberg Mountain and are on the highest point of Eikendal overlooking False Bay. It is a combination of bush vines, bush vine/post with no trellised vineyards used. Spur pruned. 2022 we had unusually high yields and harvested 1.5 kg/vine. Plant density is between 5,000 to 7,500 vines/ha. Planted East/West. It is planted in decomposed granite with gravel and white clay +/- 60-80cm deep. Fully exposed to the South-easterly winds and receive cool air from False Bay. These vines undergo harsh treatment and left to their own devices, surviving day to day. Grapes were handpicked in 18kg lug boxes. This prevents it from crushing and lowers the risk of contamination. It also gives us a chance to sort the grapes at the cellar as well and have consistency from the vineyards to the cellar. It also prevents juice oxidising because of grapes pressing against each other. We do 100% whole bunch pressing which is very delicate on the juice extraction with a juice recovery of around 620L per ton. Settled after 24 hour and racked to a combination of stainless steel tank, cement-and plastic eggs where it underwent alcoholic fermentation. The NTU was monitored while racking in order to keep it at 200NTU for better mouth feel and adding volume to the end product. Before alcoholic fermentation finished 30% of the wine went in to barrels for Malolactic fermentation to also give some creaminess to the wine. The rest of the wine only went to barrel after fermentation. The wine went through batonnage every 2 weeks for 3 months. This Chardonnay spent a total of 10 months in 500l French Oak barrels, 20% new oak, the rest second and third fill barrels.
Tasting Notes
orange peel, floral perfume, tight mouthfeel, mineral core, strong acidity
Food Pairing Thai Green Curries, Nasi Goreng, Smoked Snoek
2021 Technical Specifications
Alcohol 13.06%
Residual Sugar 1.4 g/L
pH 3.36
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window Up to 5 years
Region Stellenbosch
Soil Decomposed granite, Gravel, White clay
Orientation East/West
Sites 60% Stellenbosch; 40% Elgin
Fermentation Vessels Stainless Steel Tank, Cement Egg, Plastic Egg, Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 30%
Oak Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Serving Temperature 12-14°C · 54-57°F
Production Details Grapes were handpicked in 18kg lug boxes. This prevents crushing and lowers the risk of contamination. It also gives a chance to sort the grapes at the cellar as well and have consistency from the vineyards to the cellar. It also prevents juice oxidising because of grapes pressing against each other. 100% whole bunch pressing was used, which is very delicate on the juice extraction with a juice recovery of around 620L per ton. Settled after 24 hours and racked to a combination of stainless steel tank, cement-and plastic eggs where it underwent alcoholic fermentation. The NTU was monitored while racking in order to keep it at 200NTU for better mouth feel and adding volume to the end product. Before alcoholic fermentation finished, 30% of the wine went into barrels for Malolactic fermentation to also give some creaminess to the wine. The rest of the wine only went to barrel after fermentation. The wine went through batonnage every 2 weeks for 3 months. This Chardonnay spent a total of 10 months in 500L French Oak barrels, 20% new oak, the rest second and third fill barrels.
Tasting Notes
orange peel, floral perfume, tight mouthfeel, mineral core, strong acidity
Food Pairing Thai Green Curries, Nasi Goreng, Smoked Snoek
Critics Ratings Gilbert & Gaillard: DOUBLE GOLD
Gilbert & GaillardDOUBLE GOLD
2014 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
pH 3.36
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 10-15 years
Region Stellenbosch
Soil Decomposed granite, Tafelberg sandstone
Elevation 170.0 meters
Orientation South
Pressing Method Whole Cluster
Malolactic Fermentation 10%
Oak Aging 12 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French
Barrel Size 500L
Serving Temperature 12-14°C · 54-57°F
Production Details The Chardonnay 2014 is an extraordinary blend of four different clones (CY95, CY96, CY277 and CY548). Different trellising methods were used, including VSP, bush vines and Guyot. Every block is approached differently as to ensure optimal flavours. The grapes were handpicked in three stages ranging from 19.5°B to 23°B. The first batch provided the desired freshness and acidity, while the other two lots brought citrus fruit, structure and creaminess to the wine. The grapes were cooled down to 1°C for one day before it was whole-bunch pressed. Only 10% of the wine underwent malolactic fermentation. After fermentation, the wine was aged for 12 months in 15% new 500L French oak barrels custom-made by Frenchman Bruno Lorenzon with the balance in 2nd and 3rd fill.
Tasting Notes
minerality, crisp, ripe pears, honeysuckle, orange peel, apples, honey, creamy, fruity
Food Pairing grilled salmon, roasted fowl, creamy curries
Critics Ratings Tim Atkin MW: 92
Tim Atkin MW92
Robert Parker94
Wine Enthusiast90
Christian Eedes94
2013 Technical Specifications
Alcohol 13.25%
Residual Sugar 1.8 g/L
pH 3.4
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window Up to 10 years of further cellaring after vintage
Region Stellenbosch
Elevation 170.0 meters
Orientation North East
Grape Clone 95C
Oak Aging 11 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Barrel Size 500 liter
Serving Temperature 12-14°C · 54-57°F
Production Details The grapes were hand picked in three stages, ranging from 19.5°B through 23°B. The lot that was picked first, serves to provide freshness and acidity, while the riper lots lend fresh citrus fruit, structure and creaminess to the wine. The wine was aged for eleven months in 35% new 500 liter French oak barrels, with the balance second and third fill. The barrel ageing process happened with minimum intervention and batonage, so as not to overshadow the delicate characteristics of the wine. The wine spend 12 months overall in the barrel.
Tasting Notes
minerality, ripe pears, honeysuckle, orange peel, apples, honey, creamy, fruity
Food Pairing lightly grilled salmon, roast fowl, creamy curry
Producer Information
Website
Address
R44, Raithby, 7601, South Africa
Phone
+27 21 855 14 22
Email
Owner
Saager family
Cellarmaster
Aldert Nieuwoudt