Smuggled Vines Chardonnay

The fruit was harvested on 14 February at a ripeness of 23 degrees. Balling, with remarkable natural acidity - typical of Chardonnay planted in mineral rich clay soils, at such high elevation. The fruit was destemmed and whole berry pressed, before settling and racked to a cloudy 120ntu’s. Selected yeast guides a 21-day fermentation, in 300 and 600 litres French oak barrels, of which 26 percent is new oak. Weekly bâtonnage until the end of April, that becomes bi – weekly until the end of July, enhances yeast autolysis, which enriched wine texture and fruit concentration, while sur lies maturation until December (10 months) ensures a harmonious integration of oak.

Rolling morning fog and cool breezes during the hot summer months as well as one of the highest elevation sites in the Franschhoek Valley provide the optimal climate for this expressive Chardonnay. Stony clay-rich Greywacke soils give this wine its unique style, chalky minerality and natural acidity.