Village Chardonnay

This Chardonnay is a blend of several components from different vineyards on the estate. It was partially tank fermented, with 8% fermented in 2500-liter oak vats, 50% in older 300-liter barrels, and 6% in concrete eggs. All fermentation was natural, and the wine aged on the lees for 8 months​.

The estate has 13.4 hectares of Chardonnay vineyards, with vine ages ranging from 5 to 35 years. The vineyards are planted in decomposed Bokkeveld shale soils with underlying clay. Facing east, southeast, and south-southwest at altitudes between 320 and 385 meters, these conditions are ideal for producing high-quality Chardonnay​.

The wine underwent fermentation and aging in a combination of vessels: large oak vats (50%), concrete eggs (6%), and older oak barrels (36%). The aging lasted 8 months on the lees, enhancing the wine's texture and complexity​.