2024 Technical Specifications
Alcohol 12.36%
Residual Sugar 1.8 g/L
pH 3.47
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 Stainless Steel
Pressing Method Hand-Picked, Destemmed
Lees Aging 6 months
Production Volume 26,040 bottles
Bottles26,040
Production Details The grapes were hand-picked, destemmed and gently pressed. The juice was naturally settled, without the addition of enzymes, before undergoing spontaneous fermentation in stainless steel tanks. After fermentation, the tanks were topped, and the wine was left on its gross lees for 6 months, with occasional lees stirring adding weight and texture.
Tasting Notes
lemon blossom, citrus, white-fleshed nectarine, mineral
Critics Ratings Tim Atkin MW: 90
Tim Atkin MW90
James Suckling90
2023 Technical Specifications
Alcohol 13.08%
Residual Sugar 1.41 g/L
pH 3.48
Total Acidity 5.16 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel
Indigenous Yeast Yes
Production Volume 32,072 bottles
Bottles32,072
Production Details The grapes were lightly crushed and gently pressed before being left to settle overnight. The juice was racked into stainless steel tanks, where fermentation began naturally with indigenous yeasts. Fermentation temperatures were carefully controlled, ranging between 14°C and 17°C. After fermentation, the tanks were topped up, and the wine was left on the lees. Occasional lees stirring was conducted to enhance texture and mouthfeel, but the wine was not allowed to go through malolactic fermentation to keep freshness.
Tasting Notes
citrus, wildflowers, grilled nuts, mineral
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.41 g/L
pH 3.17
Total Acidity 5.87 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel
Pressing Method Lightly Crushed And Gently Pressed
Natural Yeast Yes
Indigenous Yeast Yes
Production Volume 32,072 bottles
Bottles32,072
Production Details Following harvest 2021 the conditions were cool and dry, leading to later leaf fall than usual. Budding was even but occurred 7 days later than for the previous vintage. Continued low temperatures in spring, meant that flowering was delayed by 10 days. Significant rainfall had a challenging effect on flowering and berry set. Moderate temperatures throughout the early summer ensured a balanced growth. January and February were marked by dry and hot weather spell, with multiple heat spikes occurring over this period. However, even with those spikes, we did not see a significant acceleration in ripening. The yields were small but of high quality, and picking had to be timed carefully to ensure freshness in the resulting wines. The grapes were lightly crushed and gently pressed. The juice was transferred to two stainless steel fermenters where it underwent spontaneous fermentation (wild ferment from indigenous yeasts). The two tanks ran at different temperatures. One at 13 degrees and the other at 16 degrees. The wine was not allowed to go through malolactic fermentation and was left on the lees until bottling took place.
Tasting Notes
blossom, citrus peel, limestone
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.2 g/L
pH 3.3
Total Acidity 5.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel
Natural Yeast Yes
Indigenous Yeast Yes
Production Volume 50,400 bottles
Bottles50,400
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 lightly crushed and gently pressed. The juice was transferred to two stainless steel fermenters where it underwent spontaneous fermentation (wild ferment from indigenous yeasts). The two tanks ran at different temperatures: one at 13 degrees and the other at 16 degrees. The wine was not allowed to go through malolactic fermentation and was left on the lees until bottling took place.
Tasting Notes
blossom, citrus peel, limestone, fruit complexity
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
pH 3.33
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 Stainless Steel
Production Volume 49,300 bottles
Bottles49,300
Production Details Winter was cold and wet which helped replenish soil moisture after the drought. Although we had a cool spring, we still had good bud burst, but the crop was looking a bit small after flowering. Veraison started earlier than usual. Cool conditions were followed by intense heat in early February which accelerated the ripening of the early varieties. Cool weather and good rainfall in March slowed the ripening of the late varieties, giving us a three-week break during harvest. The harvest was smaller than previous years but of very high quality. The grapes were lightly crushed and gently pressed. The juice was transferred to two stainless steel fermenters where it underwent spontaneous fermentation (wild ferment). The two tanks ran at different temperatures, one at 13 degrees and the other at 18 degrees. The wine was not allowed to go through malolactic fermentation and was left on the lees until bottling took place.
Tasting Notes
citrus peel, pear drop, stem ginger, honey suckle
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.13 g/L
pH 3.31
Total Acidity 6.22 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel
Production Details The grapes were lightly crushed and gently pressed. The juice was transferred to two stainless steel fermenters where it underwent spontaneous fermentation (wild ferment). The two tanks ran at different temperatures one at 13 degrees and the other at 18 degrees. The wine was not allowed to go through malolactic fermentation and was left on the lees until bottling took place.
Tasting Notes
citrus peel, ripe pear, quince, flint
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.5 g/L
pH 3.17
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel
Production Details The grapes were lightly crushed and gently pressed. The juice was transferred to two stainless steel fermenters where it underwent spontaneous fermentation (wild ferment). The two tanks ran at different temperatures one at 13 degrees and the other at 18 degrees. The wine was not allowed to go through malolactic fermentation and was left on the lees until bottling took place.
Tasting Notes
citrus peel, lemon, ripe pear, flint
2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.7 g/L
pH 3.22
Total Acidity 6.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel
Natural Yeast Yes
Production Details The grapes were lightly crushed and gently pressed. The juice was transferred to two stainless steel fermenters where it underwent spontaneous fermentation (wild ferment). The two tanks ran at different temperatures one at 13 degrees and the other at 18 degrees. The wine was not allowed to go through malolactic fermentation and was left on the lees until bottling took place.
Tasting Notes
citrus peel, pear drop, stem ginger, honey suckle
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.4
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Fermentation Vessels Stainless Steel
Production Volume 20,000 bottles
Bottles20,000
Tasting Notes
citrus, papaya, melon, pear
Producer Information
Website
Address
Glenelly Estate, Stellenbosch, 7600, South Africa
Phone
+27 (21) 809 6440
Email
Owner
May-Eliane de Lencquesaing