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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 excellent Chardonnay..
2002 VINTAGE
A particularly cool vintage resulted in a slow and gradual ripening. During the final ripening period small amounts of rainfall posed no threat to the 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 partly whole-bunch pressed and partly destemmed, with the free-run juice being handled with minimal influence of oxygen and the press juice handled with significantly more oxygen influence. The two components were then settled and blended, and the juice was fermented in 80% new French oak barrels. The wine was aged on the fermentation lees for eleven months, during which no sulphur was added. Stirring of the fermentation lees was done on a weekly basis ( battonage).
THE WINE
The 2002 shows yellow apples and citrus on the nose and has a medium palate weight. The cooler vintage is expressed with a steely minerality and a refreshing acidity.
FOOD PAIRING
Ideally served slightly 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 2002 Chardonnay is drinking well on release and will gain in complexity with ageing up to 2008.
ANALYSIS
Alcohol- 13.5% vol; Residual Sugar-1.8g/l; Total Acidity- 6.8g/l; pH-3.35
PRODUCTION
420 Cases
RECOMMENDATIONS
John Platter Wine Guide- 4 star
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