Our Wines | Quoin Rock Cape Agulhas Chardonnay

Quoin Rock Cape Agulhas Chardonnay 2004

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..

2004 VINTAGE

2004 VINTAGE 2004 was all set to be a great year with good conditions for flowering and berry set ensuring an above average crop. During the ripening season wetter than normal conditions with high humidity levels caused considerable losses to botrytis and extensive sorting of the crop during harvest was needed to ensure healthy fruit.

VITICULTURE

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

WINEMAKING On arrival at the winery, the fruit was chilled to seven ° Celsius and then meticulously hand-sorted. The bunches were crushed and destemmed into the press. The free-run juice was handled with minimal influence of oxygen and the press juice handled with a lot On On arrival at the winery the fruit was chilled to 7 degrees Celsius and then meticulously hand sorted. Whole bunch pressing ensured gentle extraction and 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 50% 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 ) Malolactic fermentation was completed in barrel. Clarification occurred naturally during a 6 month tank ageing.

THE WINE

Subtle aromas of yellow peach and orange blossoms are found on the nose. The palette is unctuous with a smooth texture.

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 2004 Chardonnay is drinking well on release and will benefit with ageing up to 2010

ANALYSIS

Alcohol- 13.2% vol; Residual Sugar-1.8g/l; Total Acidity- 4.8g/l; pH-3.5

PRODUCTION

450 Cases