TASTING NOTES

The nose offers distinct notes of canned asparagus and peas, accompanied by the freshness of green apple, white pear, kiwi and lime that gracefully unfold on the palate. Passion fruit and peach contribute a delightful fruitiness, while a subtle touch of spicy cloves emerges towards the back of the palate. The experience concludes with a pleasant, leesy finish that lingers.

VINEYARDS

The Chardonnay is from a cool South facing vineyard in Stellenbosch and is planted in decomposed granite soils. The yields are 9-10 tons per hectare. The Viognier vineyard is 1km from Stellenbosch town centre. The Viognier grapes are picked fully ripe to develop the full extent of its perfumed aromas. The vines are planted in a North/South row direction, to obtain optimum sun and light exposure. Picking between 22°B and 23°B.

WINEMAKING

All the grapes are handpicked. The Chardonnay and Viognier are vinified separately. Oxidative handling of the Viognier juice, prior to fermentation to lower the phenolic content. After two days of settling, the juice is fermented in stainless steel tanks at about 15°C-17°C. Halfway through fermentation quality French oak staves are added. Regular lees stirring adds to the mouthfeel. These two components are kept apart, until two months prior to bottling. 7 months spent on top quality French oak staves.