Description
Wine of Origin: Stellenbosch
In the Vineyard: Chardonnay grapes were hand harvested from 11 & 16, resting on South facing slopes on the foothills of Sir Lowry’s Mountain Pass, which exhibit a unique maritime influence. Cooling coastal winds from the False Bay Coastline and extreme diurnal fluctuations allow for longer ripening periods while still maintaining high natural acidity and very apparent salinity.
The vineyard blocks are elevated 250m above sea level, 7km from the ocean. The soil types are Tukulu and Oakleaf.
In the Cellar: Following a combination of whole bunch and destemmed pressing, only free run juice was used to produce this wine.
The juice was cold settled before being transferred into a combination of French oak barrels (10% new, 70% second and third fill), concrete eggs (12%) and clay amphoras (8%) for fermentation and maturation. An extended lees contact of 9 months with regular batonage was exercised to incorporate mouthfeel. 10% malolactic fermentation was allowed to retain balanced acidity, zestiness and freshness.
Analysis: Alc: 13.8% | pH: 3.5 | TA: 5.6 g/l | RS: 2.7 g/l
Viticulture:
| Climate | Coastal |
| Aspect | South facing slopes |
| Soil type | 60% Tukulu, 40% Oakleaf |
| Clones | CY3, CY18 |
| Rootstock | Richter 110 |
| Planting date | 1997 – 1998 |
| HA planted | 2.52ha |
| Average tonnage | 5 tons/ha |
| Irrigation | Drip irrigation |
| Trellis system | Extended Perold, 7 strand |
| Vines per Ha | 2787 |
