Vineyard Selection Chardonnay

Pork, Rich fish (salmon, tuna etc), Vegetarian, Poultry

The wine spent a total of 8 months in barrel before blending and bottling. A combination of 60% new and the rest second and third fill 400l French oak barrels were used.

The grapes were harvested between 22 - 24°balling and after crushing the juice was given extended skin contact for at least 12 hours before it was pressed. Only the free run portion of the juice was used for this selection. After 1 day of settling the juice was racked to a fermentation vessel where we inoculate with a slow fermenting yeast strain. The juice was racked into barrel 1 day after inoculation and left to ferment at low temperature until dry.

Kleine Zalze wines are marked by a classical structure and complexity matched by a vibrant flavour intensity. Discernibly South African in style, they are refreshing, beautifully balanced and well-suited to food. Our wines are made according to traditional methods with minimal cellar intervention, but supported by modern equipment.