Bon Vallon Chardonnay

Pair Chardonnay with meaty fish (halibut, cod) and shellfish (lobster, shrimp, crab, scallops.)

Rocky, mountain gravel soil with an abundance of free limestone and complemented with a slight clay component assisting in the water hold capacity of the soil. The high pH of the De Wetshof soils ensures ideal vineyard conditions for the growing of Chardonnay, allowing true varietal expression.

Once de-stemming, pressing and overnight settling have been completed, the juice is racked off from the sediment and pumped into stainless steal tanks for the alcohol fermentation. After fermentation the is left on the lees under controlled temperatures. Weekly stirring of the lees ensures maximum flavours are released into the wine unti ready for bottling.

The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970’s. As the first registered wine estate in the Robertson Wine Valley De Wetshof has become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role it played in introducing this noble Burgundian grape to the country. The De Wet family’s winemaking heritage can however be traced back to 1694 when the first De Wets arrived at the Cape and immediately made a mark on the South African wine industry. Today De Wetshof is one of the few third generation wine estates in South Africa. Here Danie de Wet proprietor and cellarmaster is assisted by sons Johann (viticulture and marketing) and Peter (winemaker).