Chardonnay

Flaky White Fish, Olive Oil, Basil, Rocket, Lemon Cream Sauce, Avocado, Prawns, Crayfish.

2017 was back to our usual timing after a particularly early 2015 and 2016. As for 2015 and 2016 however, the duration of harvest was short, with all grapes coming in prior to the end of February - having begun the harvest in the first week of February. Based on average maximum temperatures for the crucial months of Dec, Jan, Feb, March, 2017 was a warm harvest - 0.53 centigrade above our long-term average of 25 centigrade. December was warmer, January cooler and February warmer than average. Rainfall for these crucial months was only 10mm below our long-term average, so conditions could not be described as particularly dry.

Barrel Ageing: 9 months. 90% Barrel Fermentation, 4% Foudre, 5% Stainless Steel, 1% Ceramic Egg. 1ST FILL: 35% 2ND FILL: 35% 3RD FILL: 30%

With all whole bunch pressing and unusually slow ferments with organic and endemic vineyard yeasts, resulting in a generous texture with our typical bright minerality.

Hamilton Russell Vineyards – one of the most southerly wine Estates in Africa and one of the closest to the sea – pioneered viticulture and winemaking in the beautiful cool maritime Hemel-en-Aarde Valley appellation just behind the old fishing village of Hermanus. The Estate specialises in producing highly individual terroir driven Pinot noir and Chardonnay which are widely regarded as the best in South Africa and among the finest in the New World.