Ghost in the Machine Chardonnay

This chardonnay loves any seafood smothered in a brown-butter sauce, grilled or roasted salmon, a creamy chicken casserole or a summer pasta salad.

The wine matured for 7 months in oak, allowing for further complexity and depth to develop.

The grapes for this wine were carefully sourced from a premium vineyard in Swellendam. Handpicked at optimal ripeness, the fruit was destemmed and meticulously berry-sorted before undergoing a 100% skin fermentation at cool temperatures for 5 to 8 days, with 1 gentle punch down per day to submerge the cape. The wine was then gently pressed using a traditional basket press. Following fermentation, 50% of the wine underwent malolactic fermentation in barrel, adding a soft, rounded character.

The focus is beautiful in its simplicity – to craft unique, intriguing, and unusually delicious wine from a small, distinct corner of the universe. We want to make wine that is enjoyable in youth, but capable of being enjoyed for many decades to come. It begins with understanding and loving our land, being sensitive to the long-term needs of our vines, and treating our grapes with the utmost respect and care in the Estate winery.