Unoaked Chardonnay

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Separate parcels were picked individually at varying degrees of ripeness in order to build good complexity of acidity, fruit, depth and minerality. The grapes were vinified with minimum skin contact, using free run juice only. Cool fermentation took place in stainless steel tanks, one part with wild natural yeast, the other with neutral yeast (favouring fruit enhancement). No oaking took place at all. The juice was kept in tank on its lees for 6 months, with occasional battonnage. The components were then blended relatively early to ensure integration and stability of individual varietal freshness. The focus is always on fruit retention, natural amplification of flavours and texture through maturation on primary lees. The natural minerality and acidity gives this wine the lovely refreshing character for which it has become known.

A blend of Chardonnay from two complementary locations. The first, smallest component, comes from Ocean-facing Helderberg vineyards; the second from Robertson. Each vineyard contributes a complementary and entirely different facet to the eventual blend. The fruit from Stellenbosch has more depth, weight and fruit concentration while the Robertson grapes are grown on alluvial valley soils, which inject a citrus zing, freshness and minerality into the wine. Over the winter, rainfall figures came close to the long-term average, which came as a relief to many. With more moisture in the soil the vines displayed strong vigour. The cool daytime conditions (and especially nights!) of December and January meant that our earlier varieties ripened with lovely acidity and great freshness, all at lower alcohol levels.