AREA OF PRODUCTION: On the slopes of the Simonsberg Mountain between the wine-growing areas of Franschhoek, Stellenbosch, and Paarl, Western Cape, South Africa.
SOIL COMPOSITION: Klapmuts/Longlands type soils of Malmesbury shale origin.
VINIFICATION AND PRODUCTION SYSTEM: Grapes were whole-bunch-pressed and inoculated in stainless steel tanks. On the third day after fermentation started, the wine was transferred into 300-litre French oak barrels (40% new and 60% second fill). After fermentation, the wine was kept on the primary lees for about three to four months and was batonnaged every three weeks. It was then racked and went back into the barrels for another seven months, totaling 11 months, and then bottled.
ORGANOLEPTIC DESCRIPTION: Dry, full-bodied white wine.
Size: 750 ml
Appearance: Bright yellow with good depth.
Aroma: An Old World-style chardonnay with a fresh, fine-grained nose of quince, lime and vanilla.
|Taste: Classy, sleek structure with subtle citrus fruit softened with textured creaminess and nutty complexity. Tangy mineral tones with fine intensity and balance; good focus
and length with a refreshing finish.
|Pairing: Creamy dishes from white wine pasta sauces to hollandaise, white fish, and risotto as well as light truffle and blue cheese flavors. It works well with sushi but is also delicious with fresh and roasted nuts.|