Winemaking Techniques
The Chardonnay is handpicked at optimal ripeness. Picking was done early in the morning to preserve the fruit and elegance. After crushing and destemming skin contact was given. The free run juice was kept separate from the press juice. Reductive winemaking practices were followed to retain as much flavour and complexity as possible. The Chardonnay was fermented for three weeks in stainless steel tanks. Secondary fermentation commenced in bottle and was kept on the lees for 16 months.
Vineyards
The grapes were harvested from dryland Bushvine vineyards. The soils are medium yellow, non-arid sandy soils with 60% red laterite dominating the subsurface soil.
Vintage Conditions
Even budburst and cooler summer conditions gave the 2019 season a slower start to the ripening period. Grapes reached phenolic ripeness with good acidity and lower pH levels. The season was characterised by healthy, full-flavoured grapes.
Food Pairing
Fresh oysters
Sushi
Peking Duck
Varieties: 100% Chardonnay
Harvest Date: March | Vintage: 2019
ALC: 12.5% | RS: 8.3g/l | pH: 3.3 | TA: 7.5g/l
