Uitkyk Chardonnay 2006

Name: Uitkyk Chardonnay 2006
Brand: Uitkyk
SKU: 17521

Colour: Pale yellow with faint green tinges.
Bouquet: Concentrated citrus aromas of lemon and lime with hints of peach and melon. Wood maturation with lees contact has added nuances of butterscotch, nuts and caramel imparting a full house of Chardonnay aromas.
Taste: On the palate the emphasis is on abundant fruit: upfront citrus and pineapple with sweet vanilla following through.

Enjoy with richer fish such as yellow-tail or salmon baked in cream and mushrooms. It is delicious with roast pork, apple sauce and crackling; with veal chops braised in the Chardonnay and tarragon. It is delightful on its own as it has not been over-wooded. Serve chilled at 12Â° - 14Âº C but not too cold!

variety : Chardonnay [ 95% Chardonnay, 5% Sauvignon Blanc ]

winery : Uitkyk Estate

winemaker : Estelle Lourens

wine of origin : Coastal

analysis : alc : 13.75 % vol rs : 2.3 g/l pH : 3.66 ta : 5.6 g/l va : 0.49 g/l

type : White style : Dry wooded

pack : Bottle closure : Cork

ageing : This Chardonnayâ€™s youthful individuality and upfront fruit make it a superb enjoyment right now. With careful cellaring, however, it will gain in complexity and character.

in the vineyard : Viticulturist: Eben Archer
The grapes used to craft this wine came from two vineyards situated at 260 - 320 metres above sea level and facing north-east and due south. The vines which are between 7 and 19 years old, are grafted onto nematode-resistant Richter 99 and R110 rootstocks and grow in soils originating from decomposed granite. They are trellised on a seven-wire system and received supplementary irrigation during the growing season.

about the harvest: The grapes were harvested from mid-February till mid-March at 23Â° - 24Â° Balling. The yields ranged from a very low 4 ton per hectare to 7 tons, which further enhanced the quality and complexity of the fruit.

in the cellar : Minimal skin contact was allowed and only the free-run juice was used. Fermentation was started with pure yeast cultures and soon afterwards the juice was transferred to wood. After fermenting for eight days, the wine was left on the lees for a period of 8Â½ months in 40% new oak, 35% second-fill and 25% third-fill barrels. The barrels were 20% American oak, 25% Hungarian oak, and the rest French Oak. During the maturation period, the lees were stirred every two weeks. The entire blend underwent malolactic fermentation.

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