Appellation 
Western Cape
 
Cultivar(s) 
Chardonnay
 
Analysis 
Alc % by Vol: 13.53 Residual Sugar g/l: 1.2 Total Acid g/l: 5.2 Volatile Acidity g/l: 0.49 Free SO2 mg/l: 37 Total SO2 mg/l: 107 pH: 3.59
 
Winemaking Process 
Grapes are hand picked early morning to keep the juice temperatures cool and preserve fresh, clean fruit flavours. Fermentation initiated in French oak barrels (15%) using natural yeast and the balance fermented in tank using, VIN 13, a commercial yeast.
 
Maturation 
15% of the wine aged in 2nd and 3rd fill French oak barrels for 4 months after fermentation completes. 85% remained in tank after fermentation to preserve fresh fruit flavours and to have a very lightly wooded wine once blended together with the oak component.
 
Tasting Comments
Elegant lemon, lime and papaya flavours, combined with a floral bouquet and hints of spice and honey which are integrated with a very subtle French oak and mineral aroma. This wine has a fresh, juicy palate and should be serve chilled. Paired beautifully with fresh fruit, salads, fish, light meals and sushi.