Appellation Series Elgin Chardonnay

All winemaking tactics were directed at retaining the inherent vineyard and varietal traits. Grapes were whole-bunch pressed to retrieve only the purest of the juice. Cold settling was done for 24 hours, after which clear juice along with some fine solids was racked to the fermentation tank. Natural fermentation was encouraged and after about 2°B the fermenting must was transferred into selected French oak barrels. Half of the fermentation was done naturally and then a strong strain of selected yeast was added to ensure a complete fermentation.

The grapes for this Chardonnay comes from vineyards located on welldrained mountain slopes. The rocky Bokkeveld shale soils have a distinguished sub-layer of clay, and is only a stone’s throw away from the Atlantic Ocean. The distinct cool-climate conditions result in slow ripening of the grapes. These low-yielding blocks are the ideal expression of Elgin’s unique terroir. Every attempt is made to allow natural and dryland practices in the vineyards, with supplementary irrigation only being used if absolutely necessary. Grapes are harvested by hand between 22–23°B, ensuring only the top quality grapes make it to the cellar.

The wine did not undergo malolactic fermentation. Still on its primary lees, the wine was matured for a further 11 months. During this time, batonnage took place monthly to enhance the mouthfeel of the wine. Only the best barrels were selected for the final blend, which consists of 27% first-fill barrels and 34% second-fill barrels, and the rest a combination of third- to fifth-fill barrels.