Break a Leg Chardonnay

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

It went through malolactic fermentation, and it spent 8 months in fermentation vessels before bottling. No enzymes or commercial yeast was used in making the wine. It was bottled with just a small sulfur addition. No fining or filtering.

All grapes were whole bunch pressed, and the juice was left overnight to settle in a stainless-steel tank without any settling enzymes. The next day the settled juice was racked to a stainless-steel tank (90%) and French oak (10%) where the wine fermented naturally.

Lukas van Loggerenberg makes his wines in Stellenbosch’s Devon Valley, sourcing fruit primarily from Stellenbosch with select parcels from Paarl and the Swartland. His wines balance generosity and depth with finesse, with varieties such as Chenin Blanc and Cabernet Franc drawing inspiration from the Loire Valley while remaining distinctly South African expressions of their vineyards.