Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $22.51Original ZAR 370.00≈ €20.03 · £16.92 | vergelegen.co.za ↗ |
2024 Technical Specifications
Alcohol 13.2%
Residual Sugar 1.9 g/L
pH 3.4
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Stellenbosch
Soil Granite, Shale, Alluvial
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster, Destemmed
Oak Aging 10 months
Oak Toast Level Varying
Production Details The grapes are meticulously hand-harvested and sorted in the vineyards. Most of the Chardonnay undergoes whole-bunch pressing, while a small portion is destemmed before pressing. Fermentation takes place in barrels with varying NTU levels, utilizing both spontaneous and inoculated methods. Partial malolactic fermentation occurs in barrel, with periodic batonage, adjusted according to vintage conditions. The wine matures for 10 months in barrels of different types, sizes, and toasting levels, after which it is blended and bottled.
Tasting Notes
lemony yellow-green hue, zesty citrus, spice, delicate citrus blossoms, buttered toast
Food Pairing roasted chicken with all the trimmings, Spaghetti Carbonara, West Coast seafood
2020 Technical Specifications
Alcohol 13.55%
Residual Sugar 2.09 g/L
pH 3.25
Total Acidity 6.29 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window over the next decade
Region Stellenbosch
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 33%
Lees Aging 8 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Volume 12,300 bottles
Bottles12,300
Production Details Grapes were whole-bunch pressed with no skin contact. The juice, with some clarification, was racked into 30% new French oak barrels (Francois Frère, Dargaud & Jaegle, St Martin) and 70% second and third-fill barrels for alcoholic fermentation. The spontaneous onset of fermentation was allowed for, and after 7 days the barrels were inoculated with a pure culture yeast strain. Fermentation took approximately 15 days to complete - once the sugar was fermented, all 50 barrels were topped up. Only one-third of the barrels were allowed to complete malolactic fermentation to retain optimum acidity/freshness. The young wine was left on the gross lees for 8 months with regular batonnage, then stabilized. The official PDF states 'bottled on 10th of November 2019' and 'Release date January 2022'; the bottling date is internally inconsistent with the stated 2020 vintage, so it is not normalized into bottling_date here.
Tasting Notes
lemony yellow-green colour, citrus, white peach, pineapple, spice, citrus blossoms, apricot, buttered toast aromas, long, elegant, lively minerality
2019 Technical Specifications
Alcohol 13.88%
Residual Sugar 1.63 g/L
pH 3.35
Total Acidity 5.82 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window over the next decade
Region Stellenbosch
Estate Grown Yes
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 33%
Lees Aging 8 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date November 15, 2019
Production Volume 7,300 bottles
Bottles7,300
Production Details Grapes were whole-bunch pressed with no skin contact. The juice, with some clarification, was racked into 30% new French oak barrels (Francois Frère, Dargaud & Jaegle) and 70% second and third-fill barrels for alcoholic fermentation. The spontaneous onset of fermentation was allowed for and after 7 days the barrels were inoculated with a pure culture yeast strain. Fermentation took approximately 15 days to complete - once the sugar was fermented, all 25 barrels were topped up. Only one-third of the barrels were allowed to complete malolactic fermentation to retain optimum acidity/freshness. The young wine was left on the gross lees for 8 months with regular batonnage, then stabilized and bottled on 15th November 2019. Released June 2021.
Tasting Notes
Nose: citrus, white peach, pineapple, spice, citrus blossoms, apricot, buttered toast
Palate: long, elegant, lively minerality
lemony yellow-green colour
Producer Information
Website
Address
Lourensford Road, Somerset West, Cape Town, 7130, South Africa
Phone
+27 21 847 2100
Email
Owner
Anglo American Platinum Corporation