Technical Analysis
Alc. 12.5% | RS 5.1 g/ℓ | TA 7.8 g/ℓ | pH 3.3

Harvest
All the Chardonnay grapes used to make this Méthode Cap Classique were
grown in Franschhoek on the Sandstone slopes of the Franschhoek Mountain.
These vineyards are extremely low yielding at 4.5 -6 tonnes / ha. The grapes
were harvested in early January 2012 between 18.5˚ - 19.5˚ Balling into small
crates and carefully transported to the cellar.

Winemaking
Fermentation of 10% off the blend took place in older small French oak barrels
and the rest in stainless steel tanks, using a noble yeast namely CE 1118. The
must was fermented between 14 - 17˚C and the lees was stirred up daily for
three months and then twice every week for three months thereafter. A total
of six months barrel maturation before being blended for bottling. The wine
18 months on the lees during and after second fermentation before it was degorged.

Winemaker's Note
Lively, fine mousse. Bright and zesty citrus aromas tinged with brioche
nuances. Refreshing flavours of green apple and limestone on the palate.
These delightful flavours combine seamlessly with classic richness and finely
balanced acidity.

Cellaring
This wine has good ageing potential but is ready to be enjoyed.

Food Suggestions
Delightful on its own or for special occasions – paired with salmon, prawns,
sushi, oysters, crayfish or steamed fish.

750ml.

Non Vintage.

Made in Franschhoek, South Africa.

Jenny Le Roux

JLR

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