VARIETY: 100% Chardonnay
SOIL TYPE: Red Clay Karoo and alluvial Kogmanskloof soil
Harvested at 23⁰ balling. Only 600 liters per
ton was used. Fermentation took place at
16⁰ C after which the wine was kept on the
lees for another 3 months and stirred up
once a week.
This wine was matured on the lees staves for 6 months.
Alc: 13.5 %
R.S: 2.1 g/l
TA: 6.6 g/l
FOOD SUGGESTIONS: West Coast Mussel paella