Region: Robertson, Western Cape, RSA
Winemaker: Johannes Erasmus & Lourens van der Westhuizen
The Robertson Valley is well known for world Class Chardonnay wines. This grape variety is well suited for our Limestone soils. Harvested on February 2012. Every bunch of Chardonnay grapes was selected and picked by hand and put into small crates, from one single vineyard that grows in the soft Karoo soil with a generous lime content on Wandsbeck Farm.
After picking, the crates with grapes are then stacked into pallets of 10 kg crates each in the cold storage room. All white varietals are crushed, destemmed into isolated, close draining tanks. Each varietal will be handled on its own unique way through out the wine making process.
We use mainly free-run juice to make this wine. The free- run drains into small tanks. This juice clarifies naturally overnight, at 6°C. The clarified juice is raked off the lees into a tank where the fermentation process starts. Fermentation starts naturally with wild yeast from the grapes. The wild yeast normally starts fermentation at 12°C. When the temperature reaches 18°C, We decrease the temperature to 12°C and put the fermentation juice into barrels for the barrel fermentation process. French oak barrels are used, but not new wood. The characteristics of the vineyard are better expressed by using older barrels. When fermentation is done the wine will mature on the lees until bottling. This normally takes about 12 months. After this period we stabilize the wine, and it is then bottled and labeled by making use of a mobile bottling unit that comes to the farm. Bottles are hand labeled
Tasting Notes: Natural Barrel fermented with wild yeast to produce a complex aroma profile with a slower fermentation rate. This Chardonnay is full bodied with aromas of lime, citrus, pineapple and a hint of butterscotch. Only the best grapes were handpicked to produce this limited release wine.
Serving temperature 10 to 12 ° C
Serve with: Cheese, Poultry, Pork, Salads, Sea Food, Salmon, Vegetarian dishes.