Journey With Chardonnay

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.

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 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.

This Chardonnay bend was compiled of different vineyards. Grapes from these batches were harvested early in the morning and then pressed at cold temperatures to preserve flavours and aromas. The juice was left to settle for a period of 24-36 hours at 10°C and racked off the lees.

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. The grapes were harvested in different batches at the end of February and start of March. This ensures a more complex wine profile and to express terroir and clone variation. Earlier picking to capture the perfumed green citrus fruit profile and the later portion to ensure complexity on the palate.

Fermentation took place in stainless steel tanks and the wine was kept on fine lees for six months after fermentation.

This Chardonnay bend was compiled of six different vineyards. Grapes from these batches were harvested early in the morning and then pressed at cold temperatures to preserve flavours and aromas. The juice was left to settle for a period of 24-36 hours at 10°C. The Chardonnay juice is then racked of the settled lees and into a selection of Burgundian oak puncheons (500L) and fermented until the wine is dry. The juice was allowed to naturally warm up after which the wine spontaneously fermented.

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. The grapes were harvested in 6 different batches from 19th of February 2023 until 6th of March 2023. This ensures a more complex wine profile and to express terroir and clone variation. Earlier picking captures the perfumed green citrus fruit profile and the later portion to ensures a more yellow fruit profile with complexity on the palate.

The wine was then matured on gross lees in the barrels for 9 months with minimal stirring. The wine was then blended one month prior to bottling.