Our Wines | Quion Rock Cape Agulhas Chardonnay

Quion Rock Cape Agulhas Chardonnay 2003

Cooler growing conditions in Cape Agulhas with the unique oceanic influence, lower potential soils and sufficient natural rainfall, make this region ideally suited to the production of fine Chardonnay..

2003 VINTAGE

2003 was an outstanding year in Cape Agulhas. Favourable weather conditions during flowering resulted in a higher than average crop size. Ripening conditions were warm and dryer than normal with a low disease risk. Fruit was harvested at perfect physiological ripeness.

VITICULTURE

Grafted onto rootstock and established in 1999, the vineyards are trellised with vertically positioned shoots to maximise the available sunlight to ripen the crop. Lateral shoots are removed from the canes to ensure sufficient air movement in the canopy and light exposure onto the fruit. Late ripening bunches are removed during “green harvest” to ensure a crop with even ripeness.

WINEMAKING

On arrival at the winery the fruit was chilled to 7 degrees Celsius and then meticulously hand sorted. The bunches were crushed and destemmed into the press. The free run juice was handled with minimal oxygen influence and the press juice with more oxygen influence. The two components were then settled and blended, and the juice was fermented in 70% new French oak barrels. The wine was aged on the fermentation lees for twelve months, during which no sulphur was added. Stirring of the fermentation lees was done on a weekly basis. ( battonage ) Clarification occurred naturally during a 6 month tank ageing.

THE WINE

A bold mid palate and refined minerality are characteristic of the 2003 vintage, with aromas of apple, spice and citrus.

FOOD PAIRING

Ideally served chilled at around ten ° Celsius, this wine can be served with richer dishes and medium-bodied cheeses, or as a refreshing aperitif.

AGEING POTENTIAL

The 2003 Chardonnay is drinking well on release and should benefit with ageing up to 2010

ANALYSIS

Alcohol- 14.2% vol; Residual Sugar-1.8g/l; Total Acidity- 6g/l; pH-3.3

PRODUCTION

580 Cases

RECOMMENDATIONS

John Platter Wine Guide- 4 star