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Rustenberg Chardonnay Five Soldiers 2009

This wine is a medium - full-bodied wine, with ripe apple, melon and peach with a touch of minerality. A very complex wine with a long and creamy finish.

variety : Chardonnay [ 100% Chardonnay ]
winery : Rustenberg Wines
winemaker : Randolph Christians
wine of origin : Stellenbosch
analysis : alc : 13.1 % vol  rs : 3.34 g/l  pH : 3.33  ta : 6.19 g/l  
type : White  style : Dry  body : Full   wooded
pack : Bottle  closure : Cork  
AWARDS
Veritas 2011 Awards - Gold Medal
Robert Parker Rating Aug. 2011 - 91 Points
Silver medal - Decanter Wine Awards 2011

ageing : 10 - 15 years from vintage

in the vineyard : The heat wave that began in February 2009 caused rapid sugar ripeness, so judicious irrigation regimes had to be implemented in order to maintain a healthy canopy during the late ripening period. A cool spring and early summer made for an excellent vintage, particularly for the early-ripening varieties.

Cultivar: 100% Chardonnay (all fruit from Rustenberg)
Situation: Simonsberg Mountain, Stellenbosch
Altitude: 300m - 450m
Distance from sea: ± 25km
Soil Type: Decomposed granite (Tukulu / Hutton)
Root Stock: Unknown
Age of Vines: Planted in 1988
Trellising: Vertically shoot-positioned
Pruning: 2-bud Spur-pruning
Irrigation: Drip irrigation.
about the harvest: The grapes for Five Soldiers Chardonnay were harvested mid-February from vines growing on decomposed granite soil. Carefully selected bunches were harvested at 23.4° Balling, 7.1 total acid and 3.24 pH.

Harvest Date: mid-February 2009.
Yield: 4 tons / Ha (±2700 Litres / 10 000m²)
in the cellar : 

The grapes were whole bunch pressed, very gently and the juice drained to 70% new Burgundian and 30% 2nd fill 300 Litre barrels for natural fermentation. Bi-weekly stirring (batonage) were exercised to enhance extraction of flavour and aromatics and to aid the process of natural malo-lactic fermentation. After 15 months, the wine was racked from barrel for stabilization and bottling.


Oak Used: 300 litre Burgundian barrels; 70% new oak for 15 months

Main Yeast Used: Natural


Bottling date: 3 June 2010


Grape Analysis

Acidity: 7.1g/l

pH: 3.24

Sugar: 23.4° Balling.
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