The Site Chardonnay

Ideally served with gourmet fare.

Grapes are picked in the early morning, destalked, crushed and the juice cleaned before fermentation commences.

Barrel maturation: 12 months.

The juice is transferred to small French oak barrels and the fermentation process is started with selected cultured yeasts. The juice ferments at 17 – 20°C. The wine is barrel fermented, then matured on the lees in French oak for several months.

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).