Ijsland Chardonnay

Roast chicken, creamy mushroom dishes or baked fish.

Two vineyards planted in 2003 and 2004 on the Stormsvlei Mountains slopes, around 130 m elevation, on decomposed shale and sandstone with quartz. South-easterly ocean winds cool the vines. Hand harvested on 26 February and 5 March; yield 14 tonnes/ha.

12 months in 225 L French oak barrels, fourth to sixth fill.

Grapes pressed immediately after two separate hand harvests. Juice divided between four 225 L French oak barrels, fourth to sixth fill; half inoculated and half wild yeast fermentation. Fermented around 16°C for about 10 days. Weekly batonnage for first six months.

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