ART OF MAKING
How the wine is made
The grapes for this wine were picked between 22 and 23 Brix, then transported to our Franschhoek winery and cooled to a perfect 1°C. We then loaded the grapes into the press whole and pressed them for 7 hours. The juice was transferred unsettled to the barrel at about 600 NTU. This entire process takes place in the presence of oxygen in our wine cellar, which contributes to the ageing of the wine.
After four days, fermentation sets in naturally and lasts for just over a month, making for the rounded flavours you will experience on your palate. The low pH means that the wine takes about 12 months to complete its malolactic fermentation. The Chardonnay barrels were rolled and not stirred for batonnage.
The wine benefits from sediment contact without too much intake of oxygen, and spends 16 months in the barrel, a much longer period than is usual for a white wine. We used 30% new oak while the rest was aged in second- and third-fill barrels. Our Chardonnay is bottled unfiltered and is matured in the bottle for one year before being released.
When you drink our hand-crafted wine, you are creating a moment in time that translates into so much more than just a bottle of wine.