2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 3 g/L
pH 3.3
Total Acidity 7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay, clones CY3 and CY5
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 22–29 January 2024
Vine Age Vineyards planted in 1989, 2000 and 2009
Fermentation Vessels Juice settled in stainless-steel tanks and then fermented in 228 L French-oak barrels
Pressing Method Destemmed, Crushed And Pressed, With A Small Portion Whole-Bunch Pressed
Oak Types French oak
Barrel Size 228
Production Details Yield 4.6 t/ha; supplementary drip irrigation; harvest sugar 22.2 °B; harvest acidity 7.7 g/L; harvest pH 3.25; Lalvin M yeast; fermentation temperature 19 °C.
Tasting Notes Lemon zest, white blossom, stone fruit, toasted almonds, bright acidity, refined mineral core, long creamy texture and gentle oak integration
Food Pairing Lobster, tuna, chicken and pork
Vintages
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.7 g/L
pH 3.32
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 31 January 2023 - 8 February 2023
Brix at Harvest 22.5°
Grape Clone CY3, CY5
Vine Age Planted 1989, 2000 & 2009
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 7.5 t/ha. Vintage conditions: Drier conditions limited berry mass and subsequently yields but also ensured outstanding quality. Winemaking: De-stalked, crushed, pressed & settled in stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Small portion whole bunch pressed. Wood maturation: 10 months in French oak barrels, 30% new, and the balance in older barrels.
Tasting Notes
Nose: lemon zest, white blossom lead into subtle notes of stone fruit, toasted almonds on the palate
Palate: Medium bodied with bright acidity, a refined mineral core, the wine finishes with a long, creamy texture, gentle oak integration, es with a long
Food Pairing lobster, tuna, chicken, pork
Critics Ratings International Wine & Spirits Competition 2025: 95 Points
International Wine & Spirits Competition 202595 Points
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.4 g/L
pH 3.27
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 16 February 2022
Brix at Harvest 21.9°
Grape Clone CY3, CY5
Vine Age Planted 1989, 2000 & 2009
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 7.5 t/ha. Vintage conditions: Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period. Winemaking: De-stalked, crushed, pressed & settled in stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Small portion whole bunch pressed. Wood maturation: 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: citrus, hints of peach
Palate: It is fresh with an underlying minerality but balanced by a long creamy finish, minerality, creamy finish
Food Pairing lobster, tuna, chicken, pork
Critics Ratings TIM ATKIN SOUTH AFRICA SPECIAL REPORT 2024: 94 POINTS
TIM ATKIN SOUTH AFRICA SPECIAL REPORT 202494 POINTS
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.4 g/L
pH 3.44
Total Acidity 6.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 12 - 15 February 2021
Brix at Harvest 21.7°
Grape Clone CY3, CY5
Vine Age Planted 1989, 2000 & 2009
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 6 t/ha. Vintage conditions: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity. Winemaking: De-stalked, crushed, pressed & settled in stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Small portion whole bunch pressed. Wood maturation: 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: citrus, hints of peach
Palate: It is fresh with an underlying minerality but balanced by a long creamy finish, minerality, creamy finish
Food Pairing lobster, tuna, chicken, pork
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.6 g/L
pH 3.25
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton - decomposed granite
Harvest Dates 30 January - 03 March 2020
Brix at Harvest 21.3°
Grape Clone CY3 & CY5
Vine Age Planted 1989, 2000 & 2009
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Destemmed, Crushed, Small Portion Whole Bunch Pressed
Oak Aging 10 months
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French
Barrel Size 228L
Production Details Yield: 10.2 t/ha. Vintage conditions: Moderate weather during the growing season led to optimal ripening conditions allowing for evenly ripened fruit with great natural acidity and concentration of flavour. Yeast: D522. Fermentation temperature: 19 C. Winemaking: De-stalked, crushed, pressed and settled in stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Small portion whole bunch pressed. Wood maturation: 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: citrus, peach, nuttiness
Palate: fresh, minerality, long creamy finish
Food Pairing lobster, tuna, chicken, pork
Critics Ratings International Wine Challenge: 95 Points
International Wine Challenge95 Points
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.3 g/L
pH 3.43
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 18 February - 01 April 2019
Brix at Harvest 22.0°
Grape Clone CY3, CY5
Vine Age Planted 1989, 2000 & 2009
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 9.3 t/ha. Vintage conditions: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavour. Winemaking: De-stalked, crushed, pressed & settled in stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Small portion whole bunch pressed. Wood maturation: 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: ripe peach, grapefruit marmalade, blossoms, complex yeasty flavours complement the toasty oak in the wine
Palate: is clean with a lovely texture, long finish
Food Pairing lobster, tuna, chicken, pork
Critics Ratings 95 points - IWC: 2022
95 points - IWC2022
94 points - Tim Atkin South Africa Special Report2022
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.8 g/L
pH 3.39
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 2nd - 13th February 2018
Brix at Harvest 22.3°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 8 t/ha. Vintage conditions: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity. Winemaking: De-stalked, crushed, pressed & settled in stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Small portion whole bunch pressed. Wood maturation: 10 months in French oak barrels, 30% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: ripe peach, grapefruit marmalade, blossoms, complex yeasty flavours complement the toasty oak in the wine
Palate: is clean with a lovely texture, long finish
Food Pairing lobster, tuna, chicken, pork
Critics Ratings 93 points - Tim Atkin: 2021
93 points - Tim Atkin2021
Official site note92 points - Vinous.com
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
pH 3.29
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 23rd January 2017
Brix at Harvest 22.2°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 7-11 t/ha. Vintage conditions: Cool nights throughout the growing season with dry warm days resulted in healthy grapes with smaller berries with great intensity of flavour. Winemaking: De-stalked, crushed, pressed & settled in horizontal stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: ripe peach, grapefruit marmalade, blossoms, complex yeasty flavours complement the toasty oak in the wine
Palate: is clean with a lovely texture, long finish
Food Pairing lobster, tuna, chicken, pork
Critics Ratings Jancis Robinson: 17 out of 20
Jancis Robinson17 out of 20
2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.4 g/L
pH 3.24
Total Acidity 6.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 22nd January
Brix at Harvest 22.0°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 7-11 t/ha. Vintage conditions: 2016 was generally a warm and dry vintage, an exceptionally dry winter followed by a warm and windy January resulted in decreased crop levels among all varietals. Winemaking: De-stalked, crushed, pressed & settled in horizontal stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: ripe peach, grapefruit marmalade, blossoms, complex yeasty flavours complement the toasty oak in the wine
Palate: is clean with a lovely texture, long finish
Food Pairing lobster, tuna, chicken, pork
Critics Ratings Tim Atkin MW: 91 Points
Tim Atkin MW91 Points
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.8 g/L
pH 3.39
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 15 - 27th January
Brix at Harvest 22.0°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: 7-11 t/ha. Vintage conditions: The 2015 was the earliest recorded vintage to date! Cool summer days with very little rain, resulted in ideal growing conditions for the vines. Winemaking: De-stalked, crushed, pressed & settled in horizontal stainless steel tanks before the clear juice was fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Tasting Notes
Nose: ripe peach, grapefruit marmalade, blossoms, complex yeasty flavours complement the toasty oak in the wine
Palate: is clean with a lovely texture, long finish
Food Pairing lobster, tuna, chicken, pork
Critics Ratings Tim Atkin MW: 92 Points
Tim Atkin MW92 Points
2014 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.43
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 10 - 28th February
Brix at Harvest 22.8°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: Approximately 12 t/ha. Vintage conditions: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Winemaking: De-stalk, crush, pressed, settled in horizontal stainless steel tanks and fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 35% new, balance in 3rd/4th fill.
Tasting Notes
Nose: ripe peach, grapefruit marmalade, blossoms, complex yeasty flavours compliment the toasty oak in the wine
Palate: is clean with a lovely texture, long finish
Food Pairing lobster, tuna, chicken, pork
2013 Technical Specifications
Alcohol 13.57%
Residual Sugar 1.8 g/L
pH 3.57
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 18 - 20th February
Brix at Harvest 22.36°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: Approximately 7.6 t/ha. Vintage conditions: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with white wines of great purity, elegance and concentration Winemaking: De-stalk, crush, pressed, settled in horizontal stainless steel tanks and fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 30% new, balance in 3rd/4th fill.
Tasting Notes
Nose: ripe peach, grapefruit marmalade, blossoms, complex yeasty flavours compliment the toasty oak in the wine
Palate: is clean with a lovely texture, long finish
Food Pairing lobster, tuna, chicken, pork
2012 Technical Specifications
Alcohol 13.25%
Residual Sugar 2.1 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
Soil Hutton – decomposed granite
Harvest Dates 22 - 28th February
Brix at Harvest 22.5°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: Approximately 5 t/ha. Vintage conditions: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Winemaking: De-stalk, crush, pressed, settled in horizontal stainless steel tanks and fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 30% new, balance in 3rd/4th fill.
Tasting Notes
fruit, green, light straw, marmalade
Food Pairing lobster, tuna, chicken, pork
2011 Technical Specifications
Alcohol 13.21%
Residual Sugar 2.3 g/L
pH 3.43
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 9th – 14th February
Brix at Harvest 22.1°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: Approximately 5 t/ha. Vintage conditions: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews! Winemaking: De-stalk, crush, pressed, settled in horizontal stainless steel tanks and fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 30% new, balance in 3rd/4th fill.
Tasting Notes
fruit, green, light straw, marmalade
Food Pairing lobster, tuna, chicken, pork
2008 Technical Specifications
Alcohol 13.45%
Residual Sugar 1.8 g/L
pH 3.21
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 5 - 8th February
Brix at Harvest 23.0°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: Approximately 4.5 t/ha. Vintage conditions: Moderate to warm vintage with showers during the latter part of harvest. Winemaking: De-stalk, crush, pressed, settled in horizontal stainless steel tanks and fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 30% new, balance in 3rd/4th fill.
Tasting Notes
golden colour, rich aromas
Food Pairing lobster, tuna, chicken, pork
2006 Technical Specifications
Alcohol 13.32%
Residual Sugar 2.1 g/L
pH 3.52
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 30th January - 18th February
Brix at Harvest 22.2°
Grape Clone CY3, CY5
Vine Age Planted 1985, 1986
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 10 months
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 228L
Production Details Yield: Approximately 5 t/ha. Vintage conditions: Moderate and warm. Ideal for Chardonnay. Winemaking: De-stalk, crush, pressed, settled in horizontal stainless steel tanks and fermented in 228 L French oak barrels. Wood maturation: 10 months in French oak barrels, 33% new, balance in 3rd/4th fill.
Tasting Notes
golden colour, rich aromas
Food Pairing lobster, tuna, chicken, pork
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz