Description

 Winemaking Practice:

Grapes were picked in the early hours of the morning and transported to Stellenbosch in a refrigerated truck. Hand sorting ensured only the best bunches went into the press for whole bunch pressing.  The juice was allowed to cold settle for 36 hours, and then racked off its lees. The juice was inoculated with specially selected yeast to capture the essence of Chardonnay. The wine was kept under cold, controlled temperatures to prevent malolactic fermentation, keeping the fresh character of the variety. The wine was then lightly fined and filtered.  It was then bottled under crown cap for secondary fermentation and aged for 24 months on its lees, adding extra complexity and mouthfeel before disgorging.