Chardonnay

Rich in texture and fruit even meaty dishes will succumb to its complexity. Blue cheese gnocchi, Pungent washed-rind cheeses, Escargo

Walker Bay earned its repertoire for outstanding Chardonnay and these vineyards are no exception. Nudged by the lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity while maritime winds encourage healthy vines that need minimal intervention.

10 months, 50 % new French Oak

Picked at optimal ripeness, the grapes were hand sorted. Juice from 2 pressing cycles were divided into 4 batches that had different levels of exposure to oxygen and solids content with the juice going into fermentation. These 4 components were fermented and matured separately. 20% of the juice solids were not settled out and went straight into barrel while 50% of the juice was hyper-oxidised, with the balance treated reductive prior to the onset of fermentation. The wine was left on its lees for the entire maturation period to enhance palate texture. Earlier picking and a year known for higher acidity levels, 90% of the wine was allowed to go through secondary malolactic fermentation to enhance richness, mouthfeel and balance.

Benguela Cove is part of the Benguela Collection, owned and operated by entrepreneur Penny Streeter OBE and her family. At Benguela Cove we champion Penny’s two main causes; sustaining the natural environment and empowering women in business. Benguela Cove Lagoon Wine Estate is a low yield farm, focused on producing premium estate wines. Situated in the Western Cape winelands near Hermanus, South Africa. Our winery is the largest wine producer in the cool-climate Walker Bay region. This unique maritime estate boasts one of the closest vineyards to the sea and the fresh Atlantic Ocean breezes help to produce exceptional fruits which our award-winning winemaker Johann Fourie and his team turn into fine estate wines.