Chardonnay grapes were handpicked in Robertson in the early morning from our rich limestone soil vineyards. Crate by crate thewhole bunches were passed into the press with a very low recovery rate of only 420litres per ton.
Fermentation took place in a stainless steel tank at 14degrees Celsius. Secondary fermentation occurred in the bottle and the wine spent a minimum of 44months on the lees after which it was manually riddled and degorged. Total production of 12200bottles(750ml).
The result is a bubbly that is rich with citrus blossom and nougat flavour. Adding to its crystalline citrus quality, are lemon curd and orange notes. The bright limestone acidity holds this svelte wine taut and fresh with some bready and creamy notes on the finish.
