Ijsland Chardonnay

The elegant wood maturation of this Chardonnay lends the wine to enjoyment with various dishes. Served between 7ºC to 12ºC, fresher aspects will marry seamlessly with white meat and fish dishes. Served warmer, between 13ºC to 16ºC, richer notes of the French-Oak become more pronounced, perfect for heartier dishes and red meat.

The Ijsland Chardonnay gets its name from the windswept hill where the grapes are planted. The twin vineyards, located on the slopes of the Stormsvlei Mountains, were planted at an elevation of ±130m above sea level, in 2003 and 2004 respectively. Here, South-Easterly oceanic summer winds offer respite during hot ripening months. The vineyards, one facing South-East, the other North-East, but both with North-South row directions, are planted in soils comprising decomposed shale and sandstone with a prominent quarts component. Each block contributes a unique character and together, a vivacious harmony is captured in the bottle.

Cold-fermentation at around 16ºC, for about 10 days, were followed by maturation in the same barrels for 12 months. During the first 6 months of maturation, battonage was done once a week.

Grapes were hand harvested and immediately pressed on two separate dates. Using 225 litre French-Oak barrels, ranging between 2nd and 6th fill, the juice was divided up into four barrels. Fermentation, over two separate factions, were done through wild yeast fermentation across all 6 barrels.

Gabriel & Gysbert, by winemaker Pieter Rossouw, speaks of heritage and exceptional terroir. Named in honour of his grandfathers, the fruit for this range hails from the family farm located in the age-old winelands of Bonnievale. The vineyards are uniquely situated at the foot of the Stormsvlei mountain range as it descends down into the Swellendam basin. Here, afternoon maritime winds offer respite during the hot summer ripening months. The soils are made up of a combination of Bokkeveld Shale with components of quartz rich sandstone weaved into the landscape. The shale sediments are from marine origin with a high amount of mineral deposits. Fruit handling is kept to an absolute minimum and juice is wild fermented, with minimum interference, resulting in a range that truly showcases the unique climate of Bonnievale