Chardonnay 2024 Case
R1674,00
This wine was fermented in French oak using mainly indigenous yeast. 40% of the barrels were allowed to go through malolactic fermentation, resulting in a complex and layered wine with a bone-dry finish. Hints of apple and white stone-fruit give way to a zesty orange-peel finish. A medium-bodied wine that pairs beautifully with any array of different foods, but it is also fresh enough to be drunk as a stand-alone, fulfilling, mouth-watering thirst-quencher.
100% Chardonnay
W.O. Elgin
The 2024 harvest got off to a nervous start when a mini-heatwave hit at the end of January, triggering some severe, localised wildfires. Thankfully, we brought these under control within a couple of days, followed by a downpour that finally quenched the flames. Often, fires themselves do not damage a harvest—it is smoke taint that poses the real threat. In the event of smoke covering the vineyard, there is a real possibility of it penetrating the grape skins, not to mention any residual ash ending up in the juice and fermentations. Fortunately, the Palmiet River acted as a natural barrier, and after numerous tests, we declared the vineyards smoke-taint-free. The rest of the harvest continued smoothly, with each varietal ripening in the correct order. Chardonnay was the first to ripen, starting the harvest on 9 February.
Thankfully, we picked the grapes at an average of 21.3 °B, destemmed and lightly crushed them before filling the press. The juice was separated from the skins and sent to a stainless-steel tank at 12 °C. After settling overnight, we racked it into 500 L French oak barrels and a 4000 L oak foudre, allowing it to warm slowly while natural fermentation began two days later. Most of the wine fermented with indigenous vineyard yeasts; a small portion received a yeast inoculation at the end to complete residual sugar. Fermentation lasted just over 30 days, after which the wine matured on its lees in the same vessels. About 40% underwent spontaneous malolactic fermentation.
This wine was fermented in French oak using mainly indigenous yeast. 40% of the barrels were allowed to go through malolactic fermentation, resulting in a complex and layered wine with a bone-dry finish. Hints of apple and white stone-fruit give way to a zesty orange-peel finish. This medium-bodied wine pairs beautifully with a wide range of foods and remains fresh enough to drink on its own as a fulfilling, mouth-watering thirst-quencher.
Though perfect to consume on its own as a refreshing thirst-quencher, this wine has enough depth and complexity to pair with a multitude of dishes including any fish or sea-food, white meats, garlic snails, cream and / or cheesy sauces, citrus-based desserts (e.g. lemon cheesecake!) or simply accompanied by good friends. I am even convinced this wine will convert the ABC Club (anything but Chardonnay).
Alc:13% • RS:3.1 • TA:5.5 • pH:3.4 • FSO2:20 • TSO2:125
