Technical Specifications
Alcohol 13.5%
Residual Sugar 2.8 g/L
pH 3.48
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chardonnay
Chardonnay100%
Drinking Window 2024-2032
Classification Wine of Origin Walker Bay
Region Walker Bay
Soil Weathered shale
Elevation 3.0 meters
Orientation West Facing
Estate Grown Yes
Grape Clone CY277
Vine Age planted 2006
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch Pressed
Indigenous Yeast Yes
Oak Aging 11 months
Lees Aging 11 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French Oak
Serving Temperature 10-12°C · 50-54°F
Production Volume 680 bottles
Bottles680
Production Details Single-vineyard Chardonnay from Benguela Cove. Grapes were picked at optimal ripeness, hand-sorted, and whole bunch pressed. After settling out some solids, the juice was transferred to barrel at desired turbidity levels. Indigenous yeast drove alcoholic fermentation. The wine was batonaged for the first two months, then matured on its lees for 11 months. It did not undergo secondary malolactic fermentation.
Tasting Notes
Nose: citrus, tropical fruit, ginger, hazelnut, lemon curd, loquat, lemon verbena
Palate: elegant, refined texture, saline, dry, rounded finish
Food Pairing roast lamb, grilled duck breast
Producer Information
Website
Address
Benguela Cove Lagoon Wine Estate, R44, Hermanus, 7200, South Africa
Phone
+27 87 357 0637
Email
Owner
Penny Streeter OBE
Cellarmaster
Johann Fourie