Technical Specifications
Alcohol 12.5%
Residual Sugar 8.7 g/L
pH 3.12
Total Acidity 8.7 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 21 - February 19, 2020
Sites Western Cape: Elandskloof 80%, Groenekloof 20%
Fermentation Vessels Oak Barrel
Oak Aging 2.8 months (84 days)
Bottle Aging 3 months
Production Details Most of the Chardonnay is sourced from the Altima Estate, located in Elandskloof, a 5 km-wide isolated valley north of Villiersdorp, surrounded by a mountain range rising 1km above the valley floor. The valley's steep topography, combined with the overshadowing mountains, results in a distinctly cool continental climate. Quartz sandstone from the Table Mountain Sandstone group appears along the higher-lying mountains. This unique site produces fruit with high natural acidity and low pH levels, which is perfect for Cap Classique. The 20% sourced from Groenekloof in Darling comes from old Chardonnay bush vines, adding more concentration and depth to the final blend. The growing season was marked by favorable weather, supporting consistent flowering and an even fruit set. This ideal start led to higher yields and strong, healthy canopies across the vineyards. The season's slow and steady ripening allowed the fruit to develop beautifully, enhancing both flavor and balance. With a longer hang time on the vine, the grapes achieved exceptional depth and complexity, setting the stage for a vintage of remarkable quality and expression. The Chardonnay grapes are hand-picked early in the morning to capture optimal freshness and then whole-bunch pressed. Free-run and press fractions are carefully separated to preserve quality. The juice is settled and inoculated with yeast to initiate fermentation, with around 10% of the Blanc de Blancs base undergoing barrel fermentation and aging for 12 weeks before blending. No malolactic fermentation is carried out to maintain crisp acidity. After the base wine has been blended, stabilized, and filtered, it is bottled for secondary fermentation, which takes around 6-8 weeks at a controlled temperature of 13-15°C. The wine then matures on the lees in the bottle for three to four years, adding depth and complexity. After disgorging, the wine rests for an additional three months before its final release.
Tasting Notes
lime leaf, sea breeze, florality, honey, dried apple rings, crisp, fizzy lime, lemon sherbert, grapefruit, toasty, creamy, honeyed oatmeal cookie
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert