Product Description
Robertson, South Africa
Varieties
Chardonnay
The Vineyard
Slope: gentle, southerly soil: chalk and calcrete formations
Climate: moderate summer with low night temperatures, cold winter wind: cool south easterly (summer)
The Harvest
Harvested at night in March
The Cellar
No skin contact, oxidised must
Fermented from juice in the following:
30% new Stockinger 600L
70% second fill 300L Seguin Moreau
Fermentation – Native yeast, 55 days (followed by 100% MLF)
Maturation – 12 months on lees in barrels
Bottling – Unfiltered, unfined and unstabilized.
Analysis
Alcohol: 13.5%
Total acidity: 6,5g/l
pH: 3,43
RS 4.7g/l
FSO2: 42mg/l at bottling
