Obikwa Chardonnay 2013

Colour: Straw yellow with tinges of green.
Bouquet: Fruity with pear and peach, and undertones of wood spices.
Taste: Easy-drinking with pear and peach on the middle palate followed by marmalade and wood spices.

It is an ideal companion to salads, poultry and cured meats.

variety : Chardonnay [ 100% Chardonnay ]

winery : Obikwa Wines

winemaker : Michael Bucholz

wine of origin : Western Cape

analysis : alc : 13.28 % vol rs : 6.06 g/l pH : 3.44 ta : 6.48 g/l

type : White style : Off Dry taste : Fragrant

pack : Bottle closure : Screwcap

in the vineyard : Background
Taking its name from one of the early peoples at the Cape, these are down to earth, adventurous wines expressing their true varietal character and rich, ethnic charm. Palate pleasing with a sense of fun as depicted by the bright yellow ostrich with its remarkable long neck, these wines are a tribute to the intrepid OBiKWA people for whom the ostrich represents a life force and trusted companion.

The Vineyards (Viticulturist: Annelie Viljoen)

The grapes are sourced from selected vineyard sites in all the wine regions of the Western Cape known for their great diversity of ancient soil types, differences in geography with majestic mountain ranges and varying weather cycles influenced by the proximity to the sea.

The soils vary from mountain sandstone marked by granite intrusions, and shale at lower altitudes in the coastal zone with predominantly shale and river deposits in the interior. The soils on gently undulating hills towards the sea consist of coarse bleached sand and gravel. The soil types on gently undulating shale landscapes adjacent to granite mountain ranges vary from weathered stony residual soils on hill crests, to slopes of strongly structured soils with a weathered shale substrata.

about the harvest: Hand & machine harvested at 21 - 23° Balling during February and March, the grapes from the different vineyards.

in the cellar : In the cellar, the grapes were vinified separately. In the cellar the juice is immediately separated from the skins and clarified. Fermentation, with selected yeast strains, is controlled at 12 - 15°C to maintain the individual cultivar character. Careful blending, stabilisation & clarification follow before bottling.

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