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Chardonnay

Capensis, Chardonnay 2014

R955

7 in stock

Notes

100% Chardonnay

The winemaking team gently guides the wine through fermentation and barrel aging. Immediately after hand harvesting, whole clusters are pressed in an enclosed membrane press. After the juice is allowed to settle for 24 to 36 hours, it is inoculated with selected yeast strains and fermented in small French oak barrels or at 65°F in stainless steel tanks. For the 2014 vintage, 50 percent was fermented in new French oak, with the balance in neutral oak. All the wine is aged on the lees and is hand-stirred monthly throughout 10 months of aging to soften the texture.

Winemaker Graham Weerts is a fervent believer that lees incorporation is a key component to creating Chardonnay with integrity and with the ability to age.The percentage of Capensis Chardonnay that completes malolactic fermentation depends on the vintage and vineyard characteristics, with the average being 30 to 50 percent for the finished wine. Partial malolactic fermentation adds complexity and rounds some acids. However, these vineyards have such ripe acidity — without tart, green apple character — that the wines are naturally balanced regardless of the level. Gentle fining is used for most lots.

Tasting notes:
'I reviewed the maiden release of the white Western Cape Chardonnay owned by the Jackson Family in my South Africa report in 2015. The sophomore 2014 Chardonnay follows on its heels. It has a winning bouquet, maybe a little obvious but very pleasurable nonetheless, laden with subtle tropical tones, pear and (like the 2013) a touch of brioche. The oak is certainly well integrated here. The palate is not fat, but there is the weight and presence in the mouth that you seek in a Chardonnay. It maintains lovely balance, the acidity finely tuned with nectarine, paw paw and citrus lemon towards the finish. It is a strong follow-up to their debut, even if as I mentioned previously, it does not offer the minerality you might seek from a top Chardonnay, but you will be enjoying this too much to care for that'. – Neal Martin, Wine Advocate, 91/100

Analysis:
Alc: 14.5% TA: 0.63 g/L pH: 3.40

100% Chardonnay

The winemaking team gently guides the wine through fermentation and barrel aging. Immediately after hand harvesting, whole clusters are pressed in an enclosed membrane press. After the juice is allowed to settle for 24 to 36 hours, it is inoculated with selected yeast strains and fermented in small French oak barrels or at 65°F in stainless steel tanks. For the 2014 vintage, 50 percent was fermented in new French oak, with the balance in neutral oak. All the wine is aged on the lees and is hand-stirred monthly throughout 10 months of aging to soften the texture.

Winemaker Graham Weerts is a fervent believer that lees incorporation is a key component to creating Chardonnay with integrity and with the ability to age.The percentage of Capensis Chardonnay that completes malolactic fermentation depends on the vintage and vineyard characteristics, with the average being 30 to 50 percent for the finished wine. Partial malolactic fermentation adds complexity and rounds some acids. However, these vineyards have such ripe acidity — without tart, green apple character — that the wines are naturally balanced regardless of the level. Gentle fining is used for most lots.

Tasting notes:
'I reviewed the maiden release of the white Western Cape Chardonnay owned by the Jackson Family in my South Africa report in 2015. The sophomore 2014 Chardonnay follows on its heels. It has a winning bouquet, maybe a little obvious but very pleasurable nonetheless, laden with subtle tropical tones, pear and (like the 2013) a touch of brioche. The oak is certainly well integrated here. The palate is not fat, but there is the weight and presence in the mouth that you seek in a Chardonnay. It maintains lovely balance, the acidity finely tuned with nectarine, paw paw and citrus lemon towards the finish. It is a strong follow-up to their debut, even if as I mentioned previously, it does not offer the minerality you might seek from a top Chardonnay, but you will be enjoying this too much to care for that'. – Neal Martin, Wine Advocate, 91/100

Analysis:
Alc: 14.5% TA: 0.63 g/L pH: 3.40

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WA 91

Country

ZA

Region

Western Cape

Style

White

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