Grapes were whole-bunch pressed, ensuring that only the best quality juice was used for this unwooded style of Chardonnay. Fermentation was done in stainless steel tanks. Fermentation with a higher turbidity juice and using different yeast strains contributed to more diverse complex flavours. Bâtonnage was done weekly for the first three months, which allowed for greater richness in the wine.
On the nose: Lively, with attractive aromas centred on lime and yellow fruit, tinged with fragrant spring flowers.
Palate: Bursts with lush, ripe, fleshy peach and melon fruit. Balanced with a lively zest of orange citrus fruit for a deliciously riveting finish.
The grapes were sourced from selected vineyards between Bonnievale and McGregor, with the unique limestone soils that our Chardonnay clones thrive in, and Simonsberg-Paarl, with its deep-decomposed granite soils, for richness and structure.