Chardonnay

Roasted butternut risotto with crispy sage, seafood paella, parmesan cheese, cured meats.

Our 1.6ha of Chardonnay vines are planted on sandy topsoil with a hard red clay subsoil, ferrecrete (koffieklip) deposits and scattered quartz. 2022 marked the first vintage from this block that was planted in 2019. Pruning in the winter left on bud per shoot. During the growing season, the vineyard was monitored for stress and we managed to ensure optimal balance between fruit, vigour and canopy.

Fermentation and maturation took place over a 12-month period. All barrels were combined, stabilised and then bottled. The wine spent a total of 12 months in oak.

The grapes were hand picked and bunched sorted, then destemmed and pressed. The free-run juice was kept separate from the hard press fraction. The free-run juice was transferred to stainless steel tanks where it was gently mixed before being racked to barrels where it underwent alcoholic fermentation. The hard press fraction was fermented separately. The wine fermented naturally for the first 2/3 of the process, after which it was inoculated with commercial yeast strain to ensure complete fermentation.The entire batch consisted of 5 barrels in total, 2 x 225L new French oak barrels, and 3 x 300L neutral French oak barrels.

Time at Baccō is a slow rhythm, gently flowing like the seasons. Just as the life cycle of the vine cannot be rushed, creating any rare work of art requires patience. We believe that true wellbeing lies in synergy with nature, nurturing our environment and savouring its gifts. Our wines are made with this mindful, unhurried approach, to be generous and engage all the senses. Baccō is a family inspired project borne from Nathan Jankelowitz’s passion for the art of producing premium quality wines. Long inspired by the opulence of the Super Tuscan region, Nathan dreamt of bringing this holistic, experiential brand of luxury to South African wine lovers. A dream that has now become a magnificent reality.