2022 Technical Specifications
Alcohol 12.9%
Residual Sugar 1.8 g/L
pH 3.28
Total Acidity 6.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Simonsberg, Stellenbosch
Estate Grown Yes
Fermentation Vessels Oak Barrel, Foudre
Pressing Method Whole Bunch
Natural Yeast Yes
Malolactic Fermentation 18%
Total Aging 11 months
Lees Aging 11 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Grapes whole bunch pressed and settled without enzymes. Juice transferred to 500L French oak barrels and 5,100L Foudre where fermentation occurred naturally. Wine left on lees for 11 months prior to racking, blending, and bottling. 20% new oak used in final blend.
2021 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.49 g/L
pH 3.29
Total Acidity 5.81 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 11 months
Lees Aging 10 months
Barrel Size 500L
Oak Toast Level Blond
Production Volume 48,225 bottles
Bottles48,225
Production Details Post 2020 harvest was dry and hot, leading to early leaf fall and poor establishment of carbohydrate reserves. Rain came later than anticipated, at the end of May, delaying cover crop establishment. Winter was very wet, although not cold, but cold enough for dormancy. Bud break occurred 14 days late due to cold wet soils and climate fluctuation. Moderate weather later on led to ideal flowering and fruit set, and big, lush canopies developed from moist soils. Veraison and ripening were also delayed by 14 days and took longer to finish due to moderate conditions. The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L blond toasted barrels after a brief settling. It was naturally fermented at various temperatures and left for 10 months on its lees. Total time in barrel was 11 months.
Tasting Notes
Nose: quince, citrus peel, lime, butterscotch caramel, pear drop
Palate: lush, poise, balance, sharp citrus, vibrant citrus, mineral
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 3 g/L
pH 3.52
Total Acidity 5.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 10 months
Lees Aging 10 months
Barrel Size 500L
Oak Toast Level Blond
Production Volume 42,234 bottles
Bottles42,234
Production Details The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L blond toasted barrels after a brief settling. It was naturally fermented at various temperatures and then left for 10 months on its lees. Total time in barrel was 10 months.
Tasting Notes
baked apple, singed citrus rind, toasted chestnuts, apple notes, citrus, heather, spiced cinnamon butter, short crust pastry, toasted fruit
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.7 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%
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 11 months
Lees Aging 11 months
Barrel Size 500L
Oak Toast Level Blond
Production Volume 28,235 bottles
Bottles28,235
Production Details The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L blond toasted barrels after a brief settling. It was naturally fermented at a variety of temperatures and then left for 11 months on its lees. Total time in barrel was 11 months.
Tasting Notes
Nose: floral aromas, baked apple, singed orange rind, warm toasted nuts
Palate: apple, mint, heather, spiced butter, vivid acidity
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.3 g/L
pH 3.24
Total Acidity 6.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 11 months
Lees Aging 11 months
Barrel Size 500L
Oak Toast Level Blonde
Production Volume 24,223 bottles
Bottles24,223
Production Details The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L blonde toasted barrels after a brief settling. It was naturally fermented and then left for 11 months on its lees. Total time in barrel was 11 months.
Tasting Notes
Nose: quince, citrus peel, lime, butterscotch caramel, pear drop
Palate: lush, poise, balance, vibrant citrus, mineral flavours, long round textured finish
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.7 g/L
pH 3.28
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 11 months
Lees Aging 10 months
Barrel Size 500L
Oak Toast Level Blond
Production Volume 23,257 bottles
Bottles23,257
Production Details The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L blond toasted barrels after a brief settling. It was naturally fermented and then left for 10 months on its lees. Total time in barrel was 11 months.
Tasting Notes
Nose: butterscotch, vanilla, apple pie, pear drop
Palate: citrus, stone fruit
2016 Technical Specifications
Alcohol 13.11%
Residual Sugar 1.6 g/L
pH 3.36
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 11 months
Lees Aging 11 months
Barrel Size 500L
Oak Toast Level Blond
Production Volume 23,500 bottles
Bottles23,500
Production Details Winter was late, but cold enough to break dormancy. Low rainfall hence low soil moisture levels which lead to stress later in the season. Ideal spring which lead to good even bud burst. Warm weather especially from end October to end January. This lead to restricted growth, smaller berries and lower bunch mass. The harvest was a week earlier. The harvest was smaller than previous years. The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L blond toasted barrels after a brief settling. It was naturally fermented and then left for 11 months on its lees. Total time in barrel was 11 months.
Tasting Notes
Nose: quince, citrus peel, lime, butterscotch, pear drop
Palate: lush, poise, balance, vibrant citrus, mineral
Critics Ratings Tim Atkin MW, 2017: 95/100
Tim Atkin MW, 201795/100
2015 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.7 g/L
pH 3.1
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 10 months
Lees Aging 9 months
Barrel Size 500L barrels
Production Volume 23,000 bottles
Bottles23,000
Production Details The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L barrels after a brief settling. It was naturally fermented and then left for 9 months on its lees. Total time in barrel was 10 months.
Tasting Notes
vibrant lemon, butterscotch, lemon meringue, toasted nuts, flint, apple, mineral notes, toasted almond, lemon, lime
2014 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.4 g/L
pH 3.5
Total Acidity 5.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch
Natural Yeast Yes
Oak Aging 10 months
Lees Aging 9 months
Barrel Size 500L barrels
Production Volume 32,000 bottles
Bottles32,000
Production Details The grapes were whole bunch pressed. The juice was transferred to new and second fill 500L barrels after a brief settling. It was naturally fermented and then left for 9 months on its lees. Total time in barrel was 10 months.
Tasting Notes
Nose: citrus, lime zest, flint, apple, mineral, vanilla butterscotch
Palate: lush, creamy texture, mineral notes, toasted almond, vanilla
Producer Information
Website
Address
Glenelly Estate, Stellenbosch, 7600, South Africa
Phone
+27 (21) 809 6440
Email
Owner
May-Eliane de Lencquesaing