Radford Dale Vinum Chardonnay 2021 Bottle size: 750ml

South Africa, Western Cape
R180
In stock
(32 In Stock)

Free shipping on orders over R1500

92
JG
New
‘12.5% alcohol. This is stony, mealy and citrussy on the nose, with a hint of pear drop. The palate is lively and intense with a stony, mineral edge to the citrus fruit, a hint of peach and pineapple richness in the background, and some bready hints. But the key theme is keen lemony fruit with a twist of pithiness and a tapering stony finish.’ – Jamie Goode, Wineanorak.com,92/100

‘Fermented and matured in older oak for nine months. A herbal top note before pear, peach, citrus and a hint of struck match. The palate has a lovely clarity about it – pure fruit and zippy acidity before a dry finish.’ &ndash, Christian Eedes, Winemag.co.za, 91/100

‘Full bottle 1,160 g. Smart screwcap. First release of this wine but from vines they have worked with for many years. Granite soils and ocean breezes. Fruit comes from two ocean-facing sites in the foothills of the Helderberg and Polkadraai hills. The Polkadraai hills vineyard is 22 years old and picked earlier for freshness, with the Heldeberg site, at 11 years of age, 'picked later for palate weight and texture'. Harvest in 2021 was around 10 days later than the norm, with a smaller crop, but cooler ripening temperatures. The grapes were hand-picked and sorted. Whole-bunch pressed, with the free-run juice settled for two days before being gravity-fed into a combination of 228-litre and 300-litre Burgundy barrels ranging in age from 3 to 6 years. Alcoholic fermentation in barrel (using only ambient yeast) for 8–10 weeks. Cellar maintained very cold at about 10 °C (fermentation peaking at about 18 °C). Racked out of barrel after nine months on the lees. Lightly fined and filtered. Bright, very pale gold. There's something similar between this and the Chenin Blanc that I think must come from the site – a sort of spicy richness in the aroma as well as a brightness of fruit. Here the oak is a little more obvious but not intrusive. More leesy oatmeal in the aroma and more creaminess and roundness on the palate, which is also a little fuller-bodied than the Chenin but still with a delightfully low alcohol level given the richness of flavours. Again a very good balance between freshness and layered texture. Persistent but still light on its feet for a barrel-fermented wine.’ – Julia Harding MW, JancisRobinson.com, 16.5

‘The grapes were hand picked into small 20kg lug boxes and then hand fed over a sorting table. Whole bunch pressed, with the free run juice settled for two days before being gravity-fed into a combination of 228l and 300l barrels from Burgundian cooperage ranging in age from 3-6 years old. Alcoholic fermentation entirely carried out in barrel (using only natural ambient yeast) for 8-10 weeks. Cellar maintained very cold at about 10° Celsius (fermentation peaking at about 18°), then temperature dropped to 7°. Racked out of barrel after 9 months on the lees, assembled & settled with a light bentonite fining & no filtration until bottling.’ – Radford Dale

More Information
Condition New
Winemaker Jacques de Klerk
Alcohol 12.5%
Body Light-bodied
Blend information 100% Chardonnay
Drink to Drink or cellar
Variety Chardonnay
Rating JG 92
Technical analysis RS: 1.7g/l | TA: 5.9g/l | PH: 3.36
Producer information Alex Dale and Ben Radford are the founders of Radford Dale. Alex and his team produce only the most individual, terroir-focused wines under the Radford Dale range. They own some vineyards but also co-managing parcels of the best vines with growers in other regions. They follow a minimal intervention winemaking approach and their dedication to nature, geology and climate is beautifully expressed in their wines.

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