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Chardonnay

Ataraxia Chardonnay

Ataraxia Chardonnay

Vintage review

Fortnightly batonnage was employed throughout the 10-month maturation period. The result is a Chardonnay that is New World in provenance but Old World in stylistic leaning. A chiselled, focussed wine that effortlessly manages to be both subtle and intense. The palate is penetrating and profound yet graceful and poised. A forceful mineral acidity is beautifully balanced by a subtle yet compelling intensity of fruit. Classic length, creaminess and intriguing complexity define this stylish, world-class Chardonnay.

Winemaker’s Notes

This hand-crafted wine is the product of our truly unique, extreme and radical vineyard sites situated exclusively in the Hemel-en-Aarde Ridge wine ward, close to the coastal village of Hermanus. Soils from these sites are derived from the Bokkeveld shale group, which are characteristically low-vigour, clay-rich and stony. Because of the cool maritime climate that exists here, the grapes have a long hang time which affords them the opportunity to fully complete their ripening journey. Picked early in the mornings during the last week of February and the first week of March 2017, the grapes were transported to the cellar where uncomplicated yet sensitive winemaking ensured
that the wine reflects this exciting terroir in an accurate, authentic and effortless way.

“Chardonnay is a grape variety that I have been romanced by for more than 14 years,” says winemaker Kevin Grant. “…And the love affair deepens with each passing vintage! To my mind Chardonnay is the complete white grape variety. Although it demands respect, attention to detail, a comprehensive understanding of the terroir where the grapes grow and an intuitive flair, the wine gives of itself so completely when you get everything right that it’s hard not to become totally awed by it. It makes the consummate white wine. Life without Chardonnay is like not being able to breathe! The style Ataraxia pursues has as its foundation the expression of place in a wine of profound balance, elegance, finesse and texture – all of which are hallmarks of the great and classic wines of the World.”

Food Pairing

Pair Chardonnays in the leaner Burgundian style with roasted chicken or seafood; the more voluptuous New World Chardonnays pair well with pasta dishes made with cream or cheese, with crayfish or other rich seafood and with Asian dishes that include coconut milk.

Chardonnay also works well with spicy foods like curries. The wood can carry the spice.

GWS Lyngrove Reserve Chardonnay

Lyngrove Reserve Chardonnay

VINEYARD

Vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted in soils consisting of weathered granite on clay, the vines are situated on south facing slopes. The nearby Atlantic Ocean (False Bay) has an additional cooling effect on the vineyards during the ripening season.

VINIFICATION

These perfectly ripe grapes were gently pressed to avoid any harsh phenols. After settling for 2 days, the juice was then racked and fermented at cool temperatures and left on the lees to enhance depth of flavour and texture. 70% of the blend was fermented in stainless steel tanks and the other 30% was fermented in French oak barrels.

FOOD PAIRING

Enjoy at 10-12°C with Seared Scallops, crispy bacon, salsa, gremolata & rocket.

Nabyglegen Scaramanga White Good Wine Shop

Nabygelegen Scaramanga Verdelho White

VINIFICATION

Cold slow fermentation in New & Old French and American oak Extended lees contact for 3 months pre-bottling. New World style.

Yields                           6 t/ha

Production                  1028 x 6 bottle cases

FOOD PAIRING

Fish, pasta and risotto

Radford Dale Winery of Good Hope Unoaked Chardonnay 2018 Good Wine Shop

Radford Dale Winery of Good Hope Unoaked Chardonnay

IN THE VINEYARD

A blend of Chardonnay from two complementary locations. The first, smallest component, comes from Ocean-facing Helderberg vineyards; the second from the Robertson Valley. Each vineyard contributes a complementary and entirely different facet to the eventual blend. The fruit from Stellenbosch has more depth, weight and fruit concentration while the Robertson grapes are grown on limestone soils, which inject a citrus zing, freshness and minerality into the wine.

IN THE CELLAR

Separate parcels were picked individually at varying degrees of ripeness in order to build good complexity of acidity, fruit, depth and minerality. The grapes were vinified with minimum skin contact, using free run juice only. Cool fermentation took place in stainless steel tanks, one part with wild natural yeast, the other with neutral yeast (favouring fruit enhancement). No oaking took place at all. The juice was kept in tank on its lees for 6 months, with occasional battonnage. The components were then blended relatively early to ensure integration and stability of individual varietal freshness. The main focus is always on fruit retention, natural amplification of flavours and texture through maturation on primary lees. The natural minerality and acidity gives this wine the lovely refreshing character for which it has become known.

FOOD PAIRING

Roast Chicken

GWS Silverthorn The Green Man

Silverthorn The Green Man

Winemaking

The Green Man was hand harvested in mid-January 2015 in the early hours of the morning at 19 degrees balling. The grapes were whole bunch pressed with a very low recovery rate of only 600 litres per ton – this ensures that no bitter tannins are extracted. Fermentation took place in a stainless steel tank at 15 degrees Celsius and a small portion was barrel fermented to enhance complexity. Secondary fermentation occurred in the bottle and the wine spent a minimum time of 24 months on the lees after which it was manually riddled and degorged.

Total production – 11400 bottles.

Food pairing

Freshly shucked Namibian oysters – salmon tartar with a zesty lime salsa – Beluga caviar and blini.

Snow Mountain Chardonnay Pinot Noir 2017 Good Wine Shop

Snow Mountain Chardonnay Pinot Noir

VINIFICATION

Low temperature harvested with extensive berry selection. Chilled grapes pressed and barrel fermented at 13-15ºC. Single vineyard block wine bottling. Extensive work with the lees developed further complexity and concentration. Pinot Noir crush and removed from skins after 2 hours.

Produced: 790 x 6 bottle cases

FOOD PAIRING

Seafood and sushi

Snow Mountain Klein Sneeuberg Chardonnay

VINIFICATION

Low temperature harvested with extensive berry selection. Chilled grapes pressed, and barrel fermented at 13-15ºC. Single vineyard block wine remained in old French oak barrels 11 months before bottling.  Extensive work with the lees developed further complexity and concentration.

Production            958 x 6 bottle cases

FOOD PAIRING

Fish pâtés, fish, chicken or vegetable terrines and pasta

GWS Sutherland Chardonnay

Sutherland Chardonnay (Wooded)

Viticultural Practices

Varietal Chardonnay 100%
Root stock Richter and Mgt 101-14
Soil type Tukulu
Age of vines Planted August 2004
Plant density 2300 to 2500 vines/ha
Trellising 7 wire Perold system, with movable foliage wires.
Yield 12.8 t/ha
Irrigation Supplementary drip Vintage
A moderate summer with very little rain resulting in ideal growing
conditions for grapes.
Picking date 14 February 2018

Winemaking Practices

Yeasts: LalVinM
Fermentation temp: 19 °C Alcoholic and malolactic fermentation in 228 L French oak barrels. The wine spends 10 months on its gross fermentation lees, with the lees being stirred on a regular basis

Food Pairing

Mild risottos, chicken salads and seafood dishes.

GWS Thelema Chardonnay

Thelema Chardonnay

VITICULTURAL PRACTICES

Varietal Chardonnay – Clones CY3 & CY5
Root stock 101 – 14, R110
Soil type Hutton – decomposed granite
Age of vines Planted 1985, 1986
Plant density 3432 vines per hectare
Trellising Vertical hedge
Pruning 2-bud spurs every 12cm
Yield 7-11 t/ha
Irrigation Supplementary drip
Vintage The 2015 was the earliest recorded vintage to date! Cool summer days with very little rain,

resulted in ideal growing conditions for the vines.Grape sugar 22.0 – 22.8 °B
Acidity 7.03 – 8.35 g/l
pH at harvest 3.21 – 3.31

WINEMAKING PRACTICES

Yeasts D522
Fermentation temp 19 °C
Method De-stalked, crushed, pressed & settled in horizontal stainless steel tanks before the clear

juice was fermented in 228 L French oak barrels.

Wood maturation 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Battonage Barrels stirred for several months.
Second Fermentation The majority of this bottling completed malolactic fermentation in barrel

Food Pairing

Full flavoured dishes such as lobster, tuna, chicken and pork.

Walker Bay Red Chardonnay 2020

Barrel fermented & matured for 12 months to enhance the complexity and depth of flavour. Blended with Shiraz, this unique wine has a vibrant red colour with ripe raspberries on the palate. A fresh acidity adds to a lengthy finish.

Waterford Estate Chardonnay - wooded single vineyard

Waterford Estate Chardonnay

BARREL AGEING

9 months, 24% new oak, fermented in 300L French oak barrels

VINTAGE

A vintage which will be remembered for drought and heat. Luckily for Waterford’s location on the Helderberg mountain and the near proximity to the ocean, the vineyards could cool down over night. The lack of water resulted in light bunches with tiny berries, great for red wine colour and flavor. The heat also resulted in wines being lower in acidity.

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