Chardonnay

Pork, Vegetarian, Poultry, Rich fish (salmon, tuna etc)

After alcoholic fermentation, the wine spent 4 months on the lees in tank with regular stirring of the lees. The wine was filtered before bottling.

grapes were harvested in the early morning. It was destemmed followed by a gentle crushing of the grapes to ensure good juice recovery. After filling the press, the juice was immediately drained from the skins to obtain clear juice for fermentation. The selection of different yeast strains and fermentation temperature were carefully selected to obtain fruit, but also to highlight the specific growing conditions of the vintage.

Having started with only 4 wine producers at the outset we have grown from strength to strength and have subsequently secured commitment from 80 wine producers to store their wine, with a total of 2.5 million bottles already in the warehouse. The facility is available to local wine producers and offers a cost-effective alternative to those producers who either do not have their own facilities or require transportation of their wine over long distances to acquire such facilities. Compagniesdrift Wines were launched in May 2015 by farm workers with ties to leading Stellenbosch wine properties Meerlust, Vriesenhof and Ken Foresterr. Our range of quality wines are made by renowned winemaker Altus Treurnicht.