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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 great Chardonnay. .
2001 VINTAGE
A particularly warm vintage allowed us to leave the fruit to ripen to the limit of optimum
ripeness. No significant rain posed a disease risk to the ripening crop.
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 five ° Celsius and then meticulously
hand-sorted. The bunches were whole-bunch pressed, with the free-run juice being
handled with minimal influence of oxygen and the press juice handled with a lot more
oxygen influence.The two components were then blended and settled, and the juice was fermented in100% new French oak barrels. The wine was aged on the fermentation lees for ten months, during which no sulphur was added.
Stirring of the fermentation lees was done on a weekly basis. ( battonage )
THE WINE
Toasty, smoked hickory notes are evident on the nose with a core of fruit showing ripe
apples and quince. A textured palate and fine acidity result in a refreshing finish.
FOOD PAIRING
Ideally served slightly chilled at around ten ° Celsius, this wine can be served with richer
dishes and medium-bodied cheeses.
AGEING POTENTIAL
The 2001 Chardonnay is drinking well on release and will increase in complexity with ageing up to 2007.
ANALYSIS
Alcohol- 14% vol; Residual Sugar-2.8g/l; Total Acidity- 6.4g/l; pH-3.3
PRODUCTION
260 Cases
RECOMMENDATIONS
John Platter Wine Guide- 4 star
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