Fewer than 1,000 bottles were produced from clone 96 Chardonnay. The fruit spent the night in a cold room before being sorted and whole-bunch pressed. The wine completed full malolactic fermentation and spent ten months in barrel, with 30% new oak, followed by four months in stainless steel before bottling.
Nadia works closely with her coopers, tasting the barrels annually and sending feedback linked to each barrel, vineyard and wine. This allows the coopers to adjust the wood selection and toasting to suit the fruit. Extra-fine-grained oak gives the wine support without covering its character.
“Matured for 10 months in barrel, 30% new. Lemon, floral perfume, vanilla and a hint of struck-match reduction on the nose. Dense fruit and bright acidity lead to a savoury finish. More powerful than its 13% alcohol suggests, yet precise, balanced and direct. Rich but not overdone, the wine remains focused and tight. CE’s rating: 95 | Serious” – Christian Eedes, Winemag.co.za
