Chardonnay

Herb-crusted cod with a pea puree.

Plots totaling 4.5 hectares in calcareous clay and Greywacke soils, on south-westerly facing slopes at about 400-450 metres of altitude. The vines, of an average age of 20 and 23 years, are planted at a density of 5000 per hectare and trained in the Guyot Cordon method.

Malolactic fermentation occurs naturally during the 12 months the wine spends a year of maturing on the lees, with the wine and lees regularly stirred for mouthfeel and complexity.

Grapes are soft-crushed and the must be fermented for 15-25 days in French oak barrels (about 20% new).

Chamonix is a Franschhoek wine estate set against the Mont Rochelle mountain, with vineyards planted to classic French varieties and shaped by cool breezes and stony clay-rich soils. Known for Chardonnay, Pinot Noir and Cabernet Franc, the estate produces mountain-influenced wines with freshness, structure and clear Franschhoek character.