Technical Specifications
Alcohol 12.5%
Residual Sugar 8.2 g/L
pH 3.02
Total Acidity 9.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed sandstone, Granite
Harvest Dates January 23, 2019 - February 07, 2019
Sites Elandskloof 85%, Groenekloof 15%
Oak Aging 2.8 months (84 days)
Bottle Aging 8 months
Production Details The 2019 vintage was a two-part vintage, with favorable weather and good fruit analyses until the end of February, followed by a more challenging period with slower ripening due to cold and rainy weather in March. Good rainfall provided relief from a three-year drought. Warm intervals in winter and changing temperatures in spring resulted in smaller berries and uneven bunch development. High winds and cool growing conditions led to significantly lower yields. Moderate temperatures in December and January delayed harvest slightly, but early heat waves in February and reduced yields caused grapes to be harvested sooner than usual. The Chardonnay grapes are hand-picked early in the morning and whole-bunch pressed. The free run and press components are kept separate. The juice is settled and inoculated with yeast for fermentation. Approximately 15% of the Blanc de Blanc is barrel-fermented and matured for 12 weeks. The base wine is then blended and filtered. The chardonnay is bottled for secondary fermentation and kept at 13 to 15 degrees Celsius. The bottles are aged for four years on the lees, disgorged, and matured for an additional 8 months before release.
Tasting Notes
seaspray, lime zest, chalk, orange peel, green apple, lime, creamy citrus, gentle biscuit