Acheulean Chardonnay

Pork, Rich fish (salmon, tuna etc), Vegetarian, Poultry

Occasional battonage is done in the first 2 months after fermentation. The amphorae and barrels are racked just before bottling to make up the final blend.

The grapes are hand harvested in the morning. Whole bunches are pressed while the cold juice go to tank to settle. After the juice is racked the juice is inoculated and transferred to Amphorae as well as 500L barrels. After fermentation is complete, the amphorae and barrels are topped and the wine left on the lees for up to 12 months.

Stellenzicht’s vineyards and winery is nestled on the slopes of the Helderberg in Stellenbosch. As custodians of this beautiful farm, we believe in protecting our natural resources through sustainable farming. These efforts help create an eco-system that protects our dragonfly population as well as our fauna and flora. This philosophy of sustainability drives our daily activities, as we consistently pursue balance.