Apogée Chardonnay Vertical Case

The grapes were crushed and pressed and allowed to settle with the help of pectolytic enzymes. The clean juice was racked off after 24 hours and fermented in 500L French oak barrels (30% new). The wine was sulphured at the completion of alcoholic fermentation to inhibit MLF. This was done to keep the freshness and natural vibrant acidity in the wine. The wine was left on gross lees and intermittent batonage was performed for 6 months.

These Walker Bay vineyards of Hemel en Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds in turn bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year. All grapes were harvested by hand in cool, early morning temperatures. This specific vineyard block is composed of clone 96, which accentuates the steely, mineral characteristics of the terroir. The highest altitude Chardonnay block on the farm is used, which allow slow ripening and enhances the citrus and floral expression to come to the fore.

The total time in barrel was 14 months. After which the wine was stabilized and clarified through filtration.

The grapes were crushed and pressed and allowed to settle with the help of pectolytic enzymes. The clean juice was racked off after 24 hours and fermented in 500L French oak barrels (20% new). The wine was sulphured at the completion of alcoholic fermentation to inhibit MLF. This was done to keep the freshness and natural vibrant acidity in the wine.

These Walker Bay vineyards of Hemel en Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds in turn bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year. All grapes were harvested by hand in cool, early morning temperatures. This specific vineyard block is composed of clone 96, which accentuates the steely, mineral characteristics of the terroir. The highest altitude Chardonnay block on the farm is used, which allow slow ripening and enhances the citrus and floral expression to come to the fore.

The wine was left on gross lees and minimal batonage was performed during the first 6 months. The total time in barrel was 14 months. After which the wine was stabilized and clarified through filtration.

The grapes were crushed and pressed and allowed to settle with the help of pectolytic enzymes. The clean juice was racked off after 24 hours and fermented in 500L French oak barrels (17% new). The wine was sulphured at the completion of alcoholic fermentation to inhibit MLF. This was done to keep the freshness and natural vibrant acidity in the wine. The wine was left on gross lees and minimal batonage was performed during the first 6 months.

These Walker Bay vineyards of Hemel en Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds in turn bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year. All grapes were harvested by hand in cool, early morning temperatures. This specific vineyard block is composed of clone 96, which accentuates the steely, mineral characteristics of the terroir. The highest altitude Chardonnay block on the farm is used, which allow slow ripening and enhances the citrus and floral expression to come to the fore.

The total time in barrel was 9 months. After which the wine was blended and left in stainless steel tank for 6 months. The wine was then stabilized and clarified through filtration prior to bottling.