Walkerbay 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 30 days after which the wine spent 10 months on the gross lees before preparing ( with minimum intervention ) for bottling. The lees was stirred occasionally with NO malolactic fermentation in barrel.

Partnering with Jan Malan from the farm Sir Robert Stanford Estate, very close to the Ocean in Stanford, outside Hermanus in the Cape South Coast, we put much effort into this vineyard and winemaking to produce a very individually styled wine. The grapes are grown on 250 meters above sea level on decomposed granite soils and were picked end February from a vineyard approximately 2.5 kilometers from the ocean.