Klipkop Chardonnay

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

In the winery we did whole bunch pressing straight to French Oak barrels, without any additions – natural fermentation started slowly after five days and completed in 48 days after which the wine spent 10 months on the gross lees before preparing ( with minimum intervention ) for bottling. The lees was stirred occasionally and malolactic fermentation took place in barrel.

Partnering with Johan Van Zyl from the farm Heidedal in the high mountains of the Piekenierskloof Valley, we put much effort into this vineyard and winemaking to produce a very individually styled wine. The grapes are grown on 700 meters above sea level on decomposed granite soils and were picked mid February from a mature 25+ year old vineyard.