Oak Valley Chardonnay 2015

The 2015 Chardonnay expresses generous lemon-citrus aromas, almonds, oyster shell and flint. This fresh lemon-citrus follows on the palate with ruby grapefruit as the dominant character. Lovely full mid-palate, more weighty than 2014 vintage, with the citrus fruits supported by sweet zesty spice. This will please those who enjoy wooded, but fresher-styled Chardonnay’s.


variety : Chardonnay | 100% Chardonnay
winery : Oak Valley
winemaker : Pieter Visser
wine of origin : Elgin
analysis : alc : 13.5 % vol  rs : 2.9 g/l  pH : 3.42  ta : 6.4 g/l  va : 0.46 g/l  
type : White  style : Dry  body : Full  taste : Mineral   wooded
pack : Bottle  size : 750ml  closure : Cork  

ageing : Cellaring potential of 5 - 8 years.

in the vineyard : 

Fruit is sourced from the oldest vineyard on Oak Valley (2.12ha) planted in 1992. A new block was planted in 2008 and fruit from these vineyards is vinified separately before blending.

Aspect: South-west facing slopes
Elevation: 300m (old block) / 430m (new block)
Soil type: Medium texture gravelly soils
Clones: CY3, 5, 95, 268, 548
Rootstock: R110, 101-14
Planting date: 1992, 2008
Ha planted: 5.21 ha
Average tonnage: 6-8 tons p/ha
Irrigation: Drip irrigation, post-harvest mostly
Trellis system: Extended Perold
Vines per ha: 3205 - 4167 vines

about the harvest: 
Fruit is sourced in equal amounts from two vineyard sites. The first is the oldest vineyard on Oak Valley (2.12ha), planted in 1992, where it is hand-picked into 18-20kg lug boxes. The other half was picked off our new block planted in 2008.

Harvest date: 13 February - 6 March 2015

in the cellar : Bunches are hand sorted to go straight into the press. Pressing juice is settled and racked into barrel where fermentation begins naturally. Fermentation in barrel occurs at 16-22°C until dry. The wine spends 9 months on the lees stirred once-a-month. A portion (14%) was later transferred into tank in order to achieve a greater level of freshness characterised by oak restraint. After alcoholic fermentation, it went through 5% malolactic which started spontaneously. The wine was matured for 9 months in 26% new French oak using 300 litre hogsheads while the remainder was in 2nd and 3rd fill barrels.

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