Maestro Blue

Fruit was carefully hand sorted and naturally fermented, whole berry. Post fermentation maceration was allowed for two weeks, followed by gentle pressing.

These vineyards are situated on the farm DeMorgenzon in the Stellenboschkloof. Soils are mostly weathered granite which gives the resultant wines a natural exuberance and youthful vigour. Planted in 2004 the trellised vineyard is managed to ensure natural high acidity and full flavour concentration. A cold, wet winter preceding the 2021 growing season resulted in delayed budburst and a similarly delayed harvest. Flavour development peaked early resulting in full-flavoured, ripe styled Chardonnays with healthy levels of natural acidity this year.

Maturation was for a total of 18 months in French oak, in a selection of 300 litre casks and 3000 litre Foudres. The wine was bottled with minimal fining and a minimal filtration.