Estate Chardonnay

Grapes are whole-bunch pressed and settled naturally overnight before being transferred to French oak barrels. Natural fermentation occurs in these barrels, with 35% new French oak and the remainder in second, third, and fourth-fill barrels. The wine remains on the lees for nine months before stabilization and bottling.

The estate has 13.4 hectares planted to Chardonnay, accounting for 18.6% of the total vineyard area. Clones include 9, 76, 95, 96, 175, 270, 277, 548, and 1066. The first vines were planted in 1987, with the youngest vineyards established in 2017. Vines range from 5 to 35 years old, averaging 14 years. Soils are predominantly decomposed Bokkeveld Shale with underlying clay at varying depths. Vines are planted on east, southeast, and south-southwest facing slopes.

Matured for nine months in French oak barrels (35% new, balance in older barrels), with regular lees stirring to enhance complexity and mouthfeel.