limited stock Capensis

Chardonnay

standard courier: 3 working days

Sold by: Capensis

R 900

Ready to ship   available1 X 54

750 ml (Standard)


Cultivar:

100% Chardonnay

Country:

South Africa

Rating:

90 Points - Wine Spectator 91 Points - Decanter 91 Points - Robert Parker

Specifications:

14.50% alc vol Sugar g/l: N/A
Type: White Wine Cellaring Potential: 10 yrs+
Origin: Western Cape Appellation: Western Cape

Tasting Notes:

It has an attractive nose with subtle tropical aromas, a touch of white peach and shaved almond that attains more delineation as it opens in the glass. The palate displays impressive weight whilst maintaining good balance, notes of Cornice pear, nectarine and a light touch of peach, then erring towards brioche with time. There is just a touch of orange peel enlivening the finish.

White Peach
White Peach

Red Apple
Red Apple

Vanilla
Vanilla

Minerality
Minerality

Winemaker, Graham Weerts and renowned Vineyard Manager, Rosa Kruger have carefully selected the finest Chardonnay vineyards within the Western Cape to create this expressive wine. The ancient soils, dramatic landscapes and historic vineyards of Stellenbosch, Overberg and Robertson are the foundation for Capensis which honors the greatness of South Africa.

Located in the Stellenbosch region, the estate owned Fijnbosch Vineyard sits at 524 meters in elevation. The vineyard includes eight hectares of vines planted on steep terrain against the slopes of the Groot Drakenstein in the Banghoek Valley. The high elevation, clay soils and fynbos surrounding the vines contribute to the Chardonnay’s exceptional natural acidity and complexity. Resting high in the mountains of Overberg at 757 meters, the Kaaimansgat Vineyard literally translates to “crocodile’s lair.” The E . Bruwer Vineyard is located in the Robertson region, where Chardonnay grapes thrive on the pockets of limestone soil. The elevation of this vineyard is 174 meters.

Immediately after hand harvesting, whole clusters are pressed in an enclosed membrane press. After the juice is allowed to settle for 24 to 36 hours, it is inoculated with selected yeast strains and fermented in small French oak barrels or at 65°F in stainless steel tanks.

50 percent was fermented in new French oak, with the balance in neutral oak. All the wine is aged on the lees and is hand-stirred monthly throughout 10 months of aging to soften the texture.

Food pairing

This wine would pair well with all kinds of seafood, chicken or turkey, especially dishes with a cream sauce.

Salmon Seafood Soft Cheese Hard Cheese
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