Acheulean Chardonnay

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

After fermentation is complete, the barrels/vessels are topped and all wine is left on the lees for up to 12 months. The tanks and barrels are racked off the lees 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 24h of settling, the juice is racked to Amphora pots and 500L barrels for fermentation.

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.