Notes
Chardonnay is great in autumn. These are generally softer in texture, broader and offer great versatility with food. This vintage of the Vondeling offers incredible value. Complex aromas of flowers and stone fruit follow to a fresh and wonderfully balanced palate. The oak is well managed and just adds to the whole. This is a medium bodied wine. Drink: 2017-2019.
Region: Voor Paardeberg, Paarl, South Africa
Food: 8 - 12 degrees Celsius. Asian spice like lemongrass, coconut and star anise. Light Malay curry, butter chicken. Mussels in white wine and cream. White meats and grilled white fish.
This tiny, tree-lined vineyard is tucked away in the upper valley of our farm, protected from harsh sunlight and extreme temperatures, allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness. The soil is made up entirely of well-weathered granite.
Production:
All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day. The grapes are whole bunch pressed, which reduces the absorption of coarse phenolics and helps retain more of the grape’s natural vibrancy. The juice is not settled, but sent directly to 400-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation. The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 12 months in barrel before being blended to tank for a further 3 months for improved stabilisation before bottling.
Analysis:
pH: 3. 53 TA: 5.8 g/l RS: 3.4 g/l Alc: 13.2%
Chardonnay is great in autumn. These are generally softer in texture, broader and offer great versatility with food. This vintage of the Vondeling offers incredible value. Complex aromas of flowers and stone fruit follow to a fresh and wonderfully balanced palate. The oak is well managed and just adds to the whole. This is a medium bodied wine. Drink: 2017-2019.
Region: Voor Paardeberg, Paarl, South Africa
Food: 8 - 12 degrees Celsius. Asian spice like lemongrass, coconut and star anise. Light Malay curry, butter chicken. Mussels in white wine and cream. White meats and grilled white fish.
This tiny, tree-lined vineyard is tucked away in the upper valley of our farm, protected from harsh sunlight and extreme temperatures, allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness. The soil is made up entirely of well-weathered granite.
Production:
All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day. The grapes are whole bunch pressed, which reduces the absorption of coarse phenolics and helps retain more of the grape’s natural vibrancy. The juice is not settled, but sent directly to 400-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation. The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 12 months in barrel before being blended to tank for a further 3 months for improved stabilisation before bottling.
Analysis:
pH: 3. 53 TA: 5.8 g/l RS: 3.4 g/l Alc: 13.2%
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DEC90
Country
ZA
Region
Western Cape
Style
White
