Description
WINE OF ORIGIN: OVERBERG
Winemaker’s Notes:
Yet another low yielding vintage from this very consistent vineyard. Fruit health however proved to be excellent with the smaller bunches providing great flavour concentration. The first pick was as early as the last day in February and continued over the next two weeks.
Harvest is invariably an exciting time awash with smells emanating from every corner of the winery, but few can rival the magical smell of fermenting Chardonnay in oak barrels. Bunches are added to the press intact and the juices extracted from the berries by long and gentle pressing, yielding more clarity and flavour complexities. Fermentation happens in oak barrels varying in age between new and fifth fill and typically lasts for a week. Thereafter, depending on vintage needs, a proportion of the barrels are prevented from completing malo-lactic fermentation, thus retaining palate freshness and gaining fruit focus. The final blend is racked from barrel following eight months maturation without any stirring of the lees and bottled with a light filtration.
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