Zandvliet Estate Chardonnay 2013

Name: Zandvliet Estate Chardonnay 2013
Brand: Zandvliet
SKU: 34020

Colour: Pale straw-gold.
Nose: The nose has distinct flavours of lime, pineapple, passion fruit and kiwi with hints of butterscotch.
Palate: These delicate flavours follow through onto a creamy palate with subtle wood integration and a smooth, elegant finish.

Appreciation: These delicate flavours follow through onto a creamy palate with subtle wood integration and a smooth, elegant finish. Food pairing: A very versatile wine and can be enjoyed with a variety of foods - fish, pork, soufflés and cheese platters.

variety : Chardonnay [ 100% Chardonnay ]

winery : Zandvliet Wine Estate

winemaker : Jacques Cilliers

wine of origin : Robertson

analysis : alc : 13.5 % vol rs : 2.6 g/l pH : 3.3 ta : 5.9 g/l

type : White style : Dry taste : Fruity wooded

pack : Bottle size : 0 closure : Cork

AWARDS

2012 Vintage
2012: John Platter Wine Awards - 3 Stars

2011 Vintage
2011: John Platter Wine Awards- 4 Stars

ageing : Drink now to 2016.

World-class chardonnays are produced on our clayey, limestone-rich soils which bring a whole spectrum of fabulous flavours and heady aromas to these wines. Spiciness, opulent citrus, peach and nutty flavours add to the complexity and elegance of the Zandvliet Chardonnay, Fermentation and maturation in new French oak adds dimension and richness.

in the vineyard : Origin Wine of Origin Robertson
Zandvliet Estate, established 1867 / 150ha
Owners: Paul de Wet; Dan de Wet

Terroir
Slope: Very gently, southerly
Soil: Rocky, chalk rich
Climate: Moderate summer, with low night temperatures, cold winter
Wind: Cool south easterly (summer)

Yield
8-10 ton/ha

about the harvest: Harvested by hand at 24.0° B with an average yield of 8 tons/ha. Harvested by day.

in the cellar : Maturation: Barrel fermented and matured on the lees for 3 months in 300 litre French oak.
Oenology: Soaked, cold, on skins for up to 24 hours. Juice withdrawn and skins lightly pressed. Decanted into barrels directly after yeast inoculation. Batonage for duration of barrel fermentation. Malolactic in barrels.

The Team
Winemakers: Jacques Cilliers (2012) | Ettienne Malan (2011) | Johan van Wyk (2000-2010)
Advised by: Paul de Wet (1971)
Viticulture: Dan de Wet (1993)

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