Barrel Fermented Chardonnay

Salmon, Creamy dishes, pasta

Situated on the foothills of Stellenbosch Mountain, Vriesenhof is recognized as one of the great terroirs of South Africa. Ancient river terraces and commanding mountain vistas provide the backdrop to our vines and beautiful hillside cellar. Vriesenhof Chardonnay is made using our unique clonal selections, refined over many years, and reflects a classical approach in age-old winemaking traditions. 2025 will be remembered for near-perfect conditions during harvest. Dry, warm days and cool nights allowed for a gentle ripening curve and ensured naturally occurring grape acidity levels were preserved.

Fermented and matured in a selection of Burgundian coopered barrels of 500L and 228L volume. 23% 1st fill, 18% 2nd fill, 29 % 3rd fill.

The grapes are pressed whole bunch without destemming. The juice is allowed to settle overnight before inoculation. When fermentation is active, after about two days, the wine is racked to barrels to complete alcoholic fermentation. Full malolactic fermentation in oak.

Vriesenhof has a history dating back to the early eighteen century where its south facing slopes are perfectly positioned to produce wines of a fine character. The estate has plantings of Cabernet Sauvignon Cabernet Franc Merlot Pinotage and small block of Pinot Noir. You’ll find it between the Helderberg and Stellenbosch mountains amidst the Paradyskloof Valley. Three ranges of superb wines are produced including the labels of Vriesenhof Talana Hill and Paradyskloof. Jan Boland Coetzee is the wine maker of the estate and he has ensured that the position of each variety is planted in the ideal position.