2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.26
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed sandstone, Decomposed shale
Elevation 600.0 meters
Grapes Picked 24 February 2025 - 3 March 2025
Fermentation Vessels French Oak Barrel, Clay Amphora
Indigenous Yeast Yes
Malolactic Fermentation 20%
Lees Aging 10 months
Production Details Altima Estate is situated in Elandskloof, a 5km wide isolated valley north of Villiersdorp, surrounded by a mountain range that rises 1km from the valley floor. The steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains, which together with the elevation of 600 to 800m equates to a distinctly cool continental climate for the valley. Quartz sandstone, which belongs to the Table Mountain Sandstone group, appears against the higher-lying mountains. Good, decomposed shale soils from the Malmesbury group are the main group of soil that occurs throughout the farm. This unique site produces fruit with a high natural acidity and low pH levels, which contribute to the ageing potential of this wine. The slow ripening period and the absence of heat waves during January and February produce outstanding grapes with great structure and upfront aromas, and harvest is typically much later than other sites in the Western Cape. The 2025 vintage in Elandskloof can be described as exceptional and stands among the best in recent years. A wet winter replenished soil moisture and set the vineyards up well for the season, followed by stable spring conditions that ensured even budburst and healthy vine growth. The summer remained relatively cool with moderate daytime temperatures and cool nights, allowing for slow, even ripening. Low disease pressure and minimal vine stress meant the fruit could hang longer on the vine, enabling us to harvest at optimal physiological ripeness. These conditions produced grapes with excellent balance between sugar and acidity, alongside impressive flavour development. The resulting wines show vibrant aromatics, purity of fruit, and naturally high acidity, reflecting the freshness and precision that define Elandskloof's high-altitude terroir. Five vineyards were handpicked into small lug-boxes at optimal ripeness and transported to the cellar in refrigerated trucks. The fruit was whole bunch pressed, and the juice allowed to settle overnight without the use of enzymes before being transferred to 300L French oak barrels (90%) and clay amphora (10%) for fermentation by indigenous yeast. The new French oak component amounts to 21% of the total blend, and 20% of the total volume completed malolactic fermentation. The wine was aged for 10 months on the gross lees before it was blended and bottled.
Tasting Notes
Nose: elderflower, orange blossom, coconut biscuit
Palate: zesty citrus, lemon pepper
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.26
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed sandstone, Decomposed shale
Elevation 600.0 meters
Harvest Dates February 26-29, 2024
Grape Clone 76, 95
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 35%
Lees Aging 8 months
Oak Details 22% First Fill New Oak
First Fill New Oak22%
Second Fill Oak25%
Oak Types French
Barrel Size 300L
Production Details Four separate vineyards were hand-picked into small lug boxes at optimal ripeness and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice was allowed to settle overnight without the use of enzymes before being transferred to 300L French oak barrels (22% new, 25% second-fill, and the balance third- and fourth-fill) the following day, where spontaneous fermentation occurred. The wine was aged for eight months on the gross lees, with 35% of the total volume undergoing malolactic fermentation during this time, before being blended and bottled.
Tasting Notes
Nose: nectarine, limestone, vanilla biscuit, orange peel
Palate: lime, orange, creamy nuttiness, vanilla
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.8 g/L
pH 3.12
Total Acidity 7.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 01-07, 2023
Fermentation Vessels Oak Barrel
Malolactic Fermentation 30%
Oak Details 24% First Fill New Oak
First Fill New Oak24%
Oak Types French
Barrel Size 300L
Production Details Four different vineyards were hand-picked into small lug-boxes at optimum ripeness and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice was allowed to settle overnight without the use of enzymes. The juice was then transferred to 300ℓ French oak barrels (24% new) and spontaneously fermented. The wine was aged for 10 months on the gross lees, with 30% of the total volume undergoing malolactic fermentation during this time, before being blended and bottled.
Tasting Notes
Nose: lemon cream, butterscotch, chamomile, oatmeal, floral
Palate: citrus, lime, lemon, rich, creamy, macadamia-toned, multi-layered, complex, structured, fresh, succulent, broad, long
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.8 g/L
pH 3.24
Total Acidity 7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 7-8, 2022
Fermentation Vessels Oak Barrel
Malolactic Fermentation 25%
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Second Fill Oak25%
Third Fill Oak45%
Oak Types French
Production Details Two separate vineyards were handpicked into small lug-boxes and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice allowed to settle overnight without the use of enzymes before it was transferred to 300ℓ French oak barrels the following day where spontaneous fermentation occurred - 30% new, 25% 2nd fill, 45% 3rd fill. Approximately 25% of the total volume underwent malolactic fermentation during the 10 months ageing on the gross lees before the wine was blended and bottled.
Tasting Notes
creamy orange, marmalade, baked brûlée, torched sugar, scorched caramel, vivid citrus, cream, roasted macadamia, cashew, butterscotch
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.8 g/L
pH 3.26
Total Acidity 7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 9-17, 2021
Fermentation Vessels Oak Barrel
Malolactic Fermentation 30%
Lees Aging 11 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300L
Production Details Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice allowed to settle overnight without the use of enzymes before being transferred to 300L French oak barrels (30% new) the following day where spontaneous fermentation occurred. The wine was aged on the gross lees for 11 months, with approximately 30% completing malolactic fermentation during this time.
Tasting Notes
Nose: orange blossom, stone fruit, caramel, vanilla
Palate: nectarine, citrus, zesty rind, creamy vanilla oak
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.5 g/L
pH 3.2
Total Acidity 7.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates March 3, 2020 - March 6, 2020
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Malolactic Fermentation 15%
Oak Aging 11 months
Lees Aging 11 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Production Details Four separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed and the juice allowed to settle overnight without the use of enzymes, before racking the following day into stainless steel tanks (20%) and French oak barrels (25% new) where spontaneous alcoholic fermentation occurred. The wine was matured for 11 months on the lees, with a portion (15%) undergoing malolactic fermentation (MLF) during that time, before it was blended and bottled.
Tasting Notes
vanilla spice, lemon cream biscuits, bright citrus tang, Seville orange, blood orange, cream
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.7 g/L
pH 3.16
Total Acidity 7.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Western Cape
Soil Tukulu, Decomposed shale
Elevation 600.0 meters
Harvest Dates February 15-22, 2019
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 12 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Barrel Size 300l hogsheads
Production Details Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed and the juice allowed to settle overnight. A portion of the juice (25%) was fermented and matured in stainless steel and the balance in 300l French oak hogsheads (30% new) for 12 months. A portion of the wine underwent MLF before it was blended and bottled.
Tasting Notes
Nose: orange marmalade, freshly buttered toast
Palate: kumquat, orange marmalade, vanilla, creamy
2018 Technical Specifications
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Sites Elandskloof (Overberg)
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 20%
Oak Aging 11 months
Oak Details 44% First Fill New Oak
First Fill New Oak44%
Oak Types French
Barrel Size 300L hogsheads
Production Details Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar. A portion of the juice was fermented and matured in stainless steel (28%) and the balance in 300L French oak hogsheads (44% new) for 11 months. 20% of the wine underwent malolactic fermentation before it was blended and bottled. Despite the continuing severe drought conditions in the Western Cape, the 2018 harvest yielded very healthy fruit with beautiful flavour and good acidity. Relatively cool conditions and intermittent rainfall during the growing season delayed the onset of vintage slightly when compared to the previous three vintages. Overall a very good vintage, albeit that yields were significantly lower.
Tasting Notes
Nose: honeysuckle, lemon, lime, marmalade, almond, Melba toast
Palate: ripe citrus, lime cordial, bright acidity, creamy oak, minerality, pithy dryness
Critics Ratings Veritas: Double Gold
VeritasDouble Gold
Tim Atkin93
2017 Technical Specifications
Region Western Cape
Soil Tukulu, Decomposed shale, Quartz sandstone
Elevation 600.0 meters
Harvest Dates 20/02/2017-24/02/2017
Grape Clone 95, 9
Vine Age planted 2003, planted 2010
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Aging 8 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak31%
Third Fill Oak9%
Oak Types French
Barrel Size 300L
Bottling Date November 2017
Production Details Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tanks. 80% of the wine was fermented and matured for 8 months in 300L French oak barrels - 40% new, 31% 2nd fill and 9% 3rd fill. The remaining 20% was unoaked. No malolactic fermentation occurred, and the wine was blended and bottled at the end of November 2017. Although the drought conditions persisted, ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavours and exceptional acids.
Tasting Notes
Nose: orange blossom, lime zest, vanilla cream, biscuit
Palate: orange cream, bright acidity, citrus zest, creamy oak, nutty oak
2016 Technical Specifications
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed shale (greywacke), Quartz sandstone
Elevation 600.0 meters
Harvest Dates February 29, 2016
Fermentation Vessels Oak Barrel, Stainless Steel Tank
Lees Aging 8 months
Oak Details 32% First Fill New Oak
First Fill New Oak32%
Second Fill Oak23%
Third Fill Oak14%
Oak Types French
Barrel Size 300l
Bottling Date December
Production Details Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tank. Fermentation occurred in 300l French oak barrels - 32% new, 23% 2nd- and 14% 3rd fill. The remaining 31% was unoaked. The wine spent 8 months on the lees without malolactic fermentation before being blended and bottled early in December.
Tasting Notes
grapefruit, citrus, orange blossom, honey, toast
2015 Technical Specifications
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed bokkeveld shale (greywacke), Quartz sandstone
Elevation 600.0 meters
Harvest Dates February 19, 2015
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Whole Cluster
Lees Aging 7 months
Oak Details 18% First Fill New Oak
First Fill New Oak18%
Second Fill Oak26%
Third Fill Oak7%
Oak Types French
Barrel Size 300L
Bottling Date November
Production Details Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tank. Fermentation by cultured yeast was started in tank before being transferred to 300L French oak barrels for completion - 18% new, 26% 2nd fill, 7% 3rd fill and 19% 4th fill. The remaining 30% was unoaked. The wine spent 7 months on the lees without malolactic fermentation before being blended and bottled early in November.
Tasting Notes
orange blossom, spice, orange, citrus, creamy vanilla oak
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert