All the grapes were harvested in the early morning and pressed immediately. Following natural settling, the juice was fermented in stainless steel tanks at around 14 to 15°C for two weeks. The wine was then racked from the gross lees and remained on the fine lees until just before bottling.
The vineyards lie in deep red soils ensuring excellent water-retention and adding structure and fullness to the wines.
Bud break were 5 to 7 days later compared to the 2020 vintage, giving rise to later flowering and a late start to the 2021 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2021 season. The cool summer conditions gave the 2021 season a start with a slow ripening period and grapes reached phenolic ripeness 3- 4 weeks later. These factors contribute to more fruit intensity and higher acidity levels.
Seafood Salad, Smoked SalmonAppellation: Western Cape, South Africa
Varieties: 80% Chardonnay, 20% Pinot Noir
Harvest Date: February | Vintage: 2021
ALC: 12.5% | RS: 7g/l | pH: 3.76 | TA: 5.09g/l