2020 Benguela Cove Chardonnay
- Case (Member)
- South Africa
- walker bay
- Bottle size
- 750 mL
It is nearly impossible not to fall in love with the sumptuous aroma of this wine. Straw gold in colour, elegantly knit aromas of hazelnut, shortbread biscuit, peach and yellow apple lures you in and generously follows through on the palate. Met with a bold acidity, a gentle creaminess also envelops the palate, trailed with citrus zest, nectarine and hints of creme brulee. The mineral structure cuts through the textured mouthfeel leaving a fresh, clean finish. This wine, packed with character, is best explained as a wine of refined complexity.
- Winemaking Notes
Picked at optimal ripeness, the grapes were hand sorted. Juice from 2 pressing cycles were divided into 4 batches that had different levels of exposure to oxygen and solids content with the juice going into fermentation. These 4 components were fermented and matured separately. 20% of the juice solids were not settled out and went straight into barrel while 50% of the juice was hiper-oxidised with the balance treated reductive prior to the onset of fermentation. The wine was left on its lees for the entire maturation period to enhance palate texture. Earlier picking and a year known for higher acidity levels, 90% of the wine was allowed to go through secondary malolactic fermentation to enhance richness, mouthfeel and balance.
Maturation: 10 months, 50 % new French oak | Production: 21 barrels
- Growing Conditions
Walker Bay earned its repertoire for outstanding Chardonnay and these vineyards are no exception. Nudged by the lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity while maritime winds encourage healthy vines that need minimal intervention.
Slope: two adjacent, west facing vineyards | Soil: weathered shale with very high calcium content | Clone: CY277
- Food Pairing
Rich in texture and fruit even meaty dishes will succumb to its complexity.
Cellaring potential: 2 - 5 years since harvest date| Serving temperature: 10 - 12 C
Blue Cheese gnocchi | Pungent washed-rind cheeses | Escargot
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