limited stock Bouchard Finlayson

Kaaimansgat Chardonnay

standard courier: 3 working days

Sold by: Bouchard Finlayson

R 174

Ready to ship   available1 X 10

750 ml (Standard)

2017


Cultivar:

100% Chardonnay

Country:

South Africa

Rating:

94 Points - Tim Atkin 4.5 Stars - Platter's

Specifications:

13.32% alc vol Sugar g/l: 2.9
Type: White Wine Cellaring Potential: 8 yrs
Origin: Overberg Appellation: Overberg

Tasting Notes:

The essence of capturing complexity drives the flavour profile of this Chardonnay. Structured with many layered flavour components arising from combinations of best French Oak, yeast, lees contact and finest fruit, which all reward the palate with a kaleidoscope of tastes. This pleasing palate adventure offers hints of litchi, white peach, kiwi fruit, strawberry smoothie and golden tangerine combining to generate a memorable taste experience. Aging potential is excellent.

Litchi
Litchi

Kiwi
Kiwi

White Peach
White Peach

Tangerine
Tangerine

The Kaaimansgat or Crocodile’s Lair vineyard is hidden away in the Elands Kloof Valley behind the village of Villiersdorp, just 80km from Hermanus. A beautiful spot inside a blind valley, nestled amongst majestic mountains. Bouchard Finlayson has been linked directly to this vineyard for close to twenty five years. It is located 700m above sea level, ripens a month later than other Cape Chardonnays and benefits enormously from cool autumn temperatures. The vines are not irrigated and they produce small berries of high skin to juice ratio, which adds an extra flavour component to this superior wine.

Low yields, but fortunately one with positive quality results. While the summer was dry the weather remained mild and every opportunity was presented to provide the cellar with exceptional fruit quality resulting in an excellent wine.

Grapes arrived at our cellar early morning after enjoying an overnight cold room treatment. Grapes were then pressed “whole cluster” in order to follow traditional Burgundian wine making practices. Such whole cluster pressing provides the added complexity of small amounts of flavour from the stalks and skins. The clarified grape juice was allowed to settle before initiating fermentation under controlled conditions. The next phase was to transfer fermenting must to oak casks before point of peak fermentation arrived.

The wine was left in barrel (20% new oak) for eight months and finally only removed closer to the moment of preparing for bottling.

Food pairing

Treat seriously and sip slowly! A great companion to white meat and rich seafood such as lobster bisque. Enjoy with soft cheese and mushroom risotto.

Soft Cheese Seafood Poultry Game Fish
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