Chardonnay

Pair with Thai Curries, Caesar Salad, Smoked Snoek & Biltong

The Eikendal Chardonnay is produced from 2 different areas, 3 different farms, 4 different clones, 7 different vineyards (Biggest block 1Ha). That is where complexity starts.

Each block has its own unique batch of barrels. 80% of the barrels custom made by Burgundian Winemaker Bruno Lorenzon from the forest Pierre du Bourgogne and 20% is from Stephane Chassin. Bruno Lorenzon barrels are untoasted; this gives us extreme purity and tightness on palate. Chassin gives us flinty, salt-like character. Previous vintage wine will be racked out and the new fermenting must will be pumped onto the lees of the previous vintage. Thus, the 2nd fill barrel has 2 vintages of lees, 3rd fill three and 4th fill four vintages of lees in. This adds more complexity. Barrels are 500ℓ and 15% new is used. No butonaging or stirring. After blending, the wine goes to stainless steel and are allowed to settle clean. We will do a very rough filtration and take it to bottle.

The different vineyards is very small individual vineyards ranging from 0.2Ha-1Ha. I produce one barrel, two or maybe three barrels from a site. All individually crafted with its own unique character. Blended together after 12-14 months. All vineyards are handpicked and cooled down to 1°C before entering the cellar for whole bunch pressing. Settling overnight to between 300-400 NTU’s. Racked to stainless steel tanks where the spontaneous fermentation has will start. I will allow 50% of the fermentation to be completed in stainless steel tank and then move the must to barrel.

Situated in the “Golden Triangle” of wine growing Eikendal vineyards flourish in a mountain and maritime microclimate ideal for the production of quality wine. Since 1981 the 76 hectare wine farm has been under the ownership of the Saager family from Zurich Switzerland. The Swiss owners recognised the great potential of the area and wasted no time in modernising the existing vineyards and establishing the cellar.