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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 fine Chardonnay.
2006 VINTAGE
Climatic conditions during flowering were excellent and were followed by a good fruit set. Weather conditions during fruit ripening were favourable with warm days and sufficient light intensity. Losses to botrytis were minimal due to the generally drier and less humid 2006 vintage. No irrigation was used.
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. The use of herbicides is excluded and pesticides are limited to spot treatment-ie. individual vines are treated instead of an entire vineyard. Composting and mulching is used to assist vine growth
WINEMAKING
On arrival at the winery the fruit was chilled to 9 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, without the use of enzymes. The juice was fermented by indigenous yeasts in 50% new French oak barrels. Barrels have been selected from two coopers and light toast is used to avoid obvious oak character. Malo-lactic fermentation was inhibited by ageing the resultant wine at 12 degrees Celsius for 11 months on the fermentation lees. Stirring of the fermentation lees was done on a weekly basis. ( battonage ) Clarification occurred naturally during a 3 month tank ageing
THE WINE
Fresh peach and citrus aromas with hints of lightly toasted almonds and butterscotch are evident on the nose. The palette is restrained with fresh mineral characters and a mouth watering acidity.
FOOD PAIRING
Ideally served chilled at around eleven ° Celsius, this wine would be a great partner to shellfish and fresh oysters.
AGEING POTENTIAL
The 2006 Chardonnay is drinking well on release and will benefit with ageing up to 2012
ANALYSIS
Alcohol- 13.8% vol; Residual Sugar-2.8g/l; Total Acidity- 5.6g/l; pH-3.35
PRODUCTION
450 Cases
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