Steenberg Brut 1682 Chardonnay NV

Name: Steenberg Brut 1682 Chardonnay NV
Brand: Steenberg
SKU: 37103
Price: 268 ZAR
Availability: InStock

The 1682 Brut Chardonnay has a pale lemon colour and a delicate mousse. It exudes freshness and pure fruit on the nose, vibrant notes of Granny Smith apple, candied lemon rind and white peach. It is lively on the palate, displaying finesse and complexity with a crisp acidity. Flavours of lemon cordial, honeyed nectarines, toasted croissant and pistachio are evident on the palate. It has a long, yet refreshing finish.

This is a full flavoured MCC and is perfect for all occasions.

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variety : Chardonnay [ 100% Chardonnay ]

winery : Steenberg Vineyards

winemaker : JD Pretorius

wine of origin : Breede River Valley

analysis : alc : 12.0 % vol rs : 7.4 g/l pH : 3.26 ta : 6.3 g/l

type : Cap_Classique style : Off Dry body : Full wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

2021 Veritas Awards - Gold
2020 Amorim Cap Classique Challenge - Winner

in the vineyard : Cultivar: Chardonnay
Origin: Robertson, Darling, Bonnievale
Soil type: Weathered Granite
Trellising: 4 wire Perold
Age of vines: 19 - 24 years
Pruning: Spur - 2 bud
Rootstock: Richter 99

about the harvest: The Chardonnay was picked by hand at low sugar levels of 17° - 19° B
Harvested: January 2014
Yield: 6 - 10 ton/ha

in the cellar : The Brut 1682 Chardonnay is a blanc de blanc and made exclusively from Chardonnay grapes. It is made in the traditional French method and as such is designated Méthode Cap Classique. The Chardonnay grapes were picked by hand at low sugar levels of 17° - 19° B and whole-bunch pressed. The juice that is extracted is low in phenols, high in natural acidity and relatively neutral in terms of varietal flavour. This juice ferments with a strong strain yeast to form the base wine of the MCC. Once the base wine is stabilised, it is fermented a second time in the bottle. During this secondary fermentation the yeast produces CO2 which is the bubbles or mousse of the MCC. Post fermentation, the bubbly was aged on its yeast lees for a minimum of 12 months up to 18 months.

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