Technical Specifications
Alcohol 13.04%
Residual Sugar 2.4 g/L
pH 3.13
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window Up to 5 years
Region Stellenbosch
Soil Decomposed granite, Gravel, White clay
Orientation East/West
Fermentation Vessels Stainless Steel Tank, Cement Egg, Plastic Egg, Oak Barrel
Pressing Method Whole Cluster
Malolactic Fermentation 30%
Oak Aging 10 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 500L
Serving Temperature 12-14°C · 54-57°F
Production Details These blocks are planted way up the Helderberg Mountain and are on the highest point of Eikendal overlooking False Bay. It is a combination of bush vines, bush vine/post with no trellised vineyards used. Spur pruned. 2022 we had unusually high yields and harvested 1.5 kg/vine. Plant density is between 5,000 to 7,500 vines/ha. Planted East/West. It is planted in decomposed granite with gravel and white clay +/- 60-80cm deep. Fully exposed to the South-easterly winds and receive cool air from False Bay. These vines undergo harsh treatment and left to their own devices, surviving day to day. Grapes were handpicked in 18kg lug boxes. This prevents it from crushing and lowers the risk of contamination. It also gives us a chance to sort the grapes at the cellar as well and have consistency from the vineyards to the cellar. It also prevents juice oxidising because of grapes pressing against each other. We do 100% whole bunch pressing which is very delicate on the juice extraction with a juice recovery of around 620L per ton. Settled after 24 hour and racked to a combination of stainless steel tank, cement-and plastic eggs where it underwent alcoholic fermentation. The NTU was monitored while racking in order to keep it at 200NTU for better mouth feel and adding volume to the end product. Before alcoholic fermentation finished 30% of the wine went in to barrels for Malolactic fermentation to also give some creaminess to the wine. The rest of the wine only went to barrel after fermentation. The wine went through batonnage every 2 weeks for 3 months. This Chardonnay spent a total of 10 months in 500l French Oak barrels, 20% new oak, the rest second and third fill barrels.
Tasting Notes
orange peel, floral perfume, tight mouthfeel, mineral core, strong acidity
Food Pairing Thai Green Curries, Nasi Goreng, Smoked Snoek
▸ Sources (1)
Producer Information
Website
Address
R44, Raithby, 7601, South Africa
Phone
+27 21 855 14 22
Email
Owner
Saager family
Cellarmaster
Aldert Nieuwoudt