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Chardonnay

Lismore, Chardonnay 2014

R280

8 in stock

Notes

This very special Chardonnay was made in the style of a traditional Burgundian Chablis. It shows intense citrus and soft fruit layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

The vineyards are planted in decomposed shale over clay at 300 metres in the foothills of the Sonderend Mountain Range, Greyton. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terrior. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 600ltrs per ton. The juice was cold settled for 48 hours and was racked into 225, 300 and 500 litre older burgundian barrels for fermentation and 11 months of maturation.

Analysis:
Alc: 13.5% pH: 3.14 TA: 7.2 g/l RS: 4.2g/l
This very special Chardonnay was made in the style of a traditional Burgundian Chablis. It shows intense citrus and soft fruit layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

The vineyards are planted in decomposed shale over clay at 300 metres in the foothills of the Sonderend Mountain Range, Greyton. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terrior. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 600ltrs per ton. The juice was cold settled for 48 hours and was racked into 225, 300 and 500 litre older burgundian barrels for fermentation and 11 months of maturation.

Analysis:
Alc: 13.5% pH: 3.14 TA: 7.2 g/l RS: 4.2g/l
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Country

ZA

Region

Overberg

Style

White

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