Benguela Cove Chardonnay

IN THE VINEYARDS 

Walker Bay earned its repertoire for outstanding Chardonnay and these vineyards are no exception. Nudged by the lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity while maritime winds encourage healthy vines that need minimal intervention. 

Slope: Two adjacent, west facing vineyards 

Soil: Weathered shale with very high calcium content  

Clones: CY277 & CY96 

CHARACTER 

It is nearly impossible not to fall in love with the sumptuous aroma of this wine. Green-gold in color, elegantly knit aromas of flint, peach, melon and nougat lure you in and generously follows through on the palate. Met with fresh acidity, a gentle creaminess also envelops the palate, trailed with citrus zest, and a toasty finish. The mineral structure cuts through the textured mouthfeel leaving a fresh, clean finish. This wine, packed with character, is best explained as a wine of refined complexity. 

PERSONALITY 

This wine is confident and demands attention with its balance between freshness and focus. Apart from being beautifully balanced, the intensity, chalky texture, length, concentration, and super long finish make this a worthy competitor for the best Chardonnays of its kind 

IN THE CELLAR 

Picked at optimal ripeness, the grapes were hand sorted. Juice from two pressing cycles were divided into 4 batches that had different levels of exposure to oxygen and solids content with the juice going into fermentation. The wine was left on its lees for the entire maturation period to enhance palate texture. 25% of the wine was allowed to go through secondary malolactic fermentation to enhance richness, mouthfeel, and balance. 

Maturation: 11 months; 40% new French oak 

Production: 37 barrels 

WINE ANALYSIS 

Alc: 13.5 % | pH: 3.2 

TA: 6.66g/l | RS: 1.2g/l 

BEST TO ENJOY 

Rich in texture and fruit, even meaty dishes will succumb to its complexity. 

Serving temperature: 10 – 12°C 

Cellaring potential: 2 – 5 years from harvest date 

Blue cheese gnocchi | Pungent washed-rind cheeses | Escargot