Technical Specifications
Alcohol 13.43%
Residual Sugar 2 g/L
pH 3.27
Total Acidity 6.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2-5 years
Region Elgin
Soil Sandy loam, Lighter textured clayey-loam
Elevation 189.0 meters
Orientation South Facing
Harvest Dates 26-27 Feb 2023
Grape Clone CY3, CY95
Vine Age planted 2005, planted 2011
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Oak Aging 9 months
Lees Aging 10 months
Oak Details 53% First Fill New Oak
First Fill New Oak53%
Oak Types French
Barrel Size 228-300L
Unfined Yes
Serving Temperature 9-12°C · 48-54°F
Production Volume 6,727 bottles
Bottles6,727
Production Details The grapes used to make this wine are all from the same block, called Annabelle. The oldest portion (clone 3) was planted in 2005 and the newer planting (clone 95) was planted in 2011. The block is split into 4 units that are picked on different days to get full ripeness for the respective vigour zones. These zones are managed individually and subjected to varying degrees and methods of leaf plucking, tipping, topping and green harvesting. Sustainable practices include packing pruning canes under the vines, use of cover crops, and introducing microbial life, farming without herbicides or inorganic fertilisers. Harvesting takes place early in the morning. All grapes are hand-picked into small lug boxes. No sulfur is used in the early stages of the winemaking process. Double sorting in the vineyard and a last meticulous sorting at the cellar. The various vigour-zones are picked and vinified separately to allow the blending decision to be postponed until just before bottling. 2024 was an exceptional vintage, characterized by a cool winter in 2023 and moderate temperatures during the growing season, allowing for extended hang-time and full ripeness. This is helped along by increasing vine age. After gentle pressing and cold settling, the majority of the wine is gravity-fed into small French oak barrels. Fermentation can take from 3 weeks to 3 months for individual barrels. After fermentation, the wine undergoes lees contact for an average of 10 months on the gross lees without bâtonnage. Newer barrels are left longer (11 months) to achieve full integration while older barrels are emptied at 8-9 months to retain freshness. All batches and barrel treatments are kept separately. Each barrel gets assessed individually for its suitability. All bottles are numbered.
Tasting Notes
Nose: white peach, citrus zest, pomelo, clove, fresh macadamia, floral
Palate: fresh creaminess, flinty character, blond toast, intense fruit concentration, lees contact, pithy finish
Food Pairing fatty fish, rich fish, salmon, talbot, shellfish, clams, mussels, oysters, lobster, Coquilles St. Jacques, seared foie gras, complex salads, most cheeses
▸ Sources (1)
Producer Information
Website
Address
Viljoenshoop Rd 50, Elgin, Western Cape, South Africa
Phone
+27 21 848 9844
Email