The slight woody notes on the nose carry through onto the palate as a round mouth feel balanced with a hint of vanilla and gooseberries.
Vintage
2011
Origin
Robertson
Variety
100% Chardonnay
Soil Type
Red clay Karoo and alluvial Kogmanskloof soil
Vinification
Harvested at 23° Balling, only 600 litres per ton was used. Fermentation took place at 16°C after which the wine was kept on the lees for another 3 months and stirred up once a week.
Maturation
Fermented on American Oak staves and kept on the staves for 6 months.
Analysis
Alcohol 13.5%
Residual Sugar 2.6 g/l
TA 6.4 g/l
pH 3.67
Residual Sugar 2.6 g/l
TA 6.4 g/l
pH 3.67
Food Suggestion
West Coast mussel paella
