Vondeling Chardonnay 2018

The wine has a lemon and pale straw colour. It displays a refreshing nose of bright citrus, potpourri and peach blossoms with a subtle hint of beeswax. Medium bodied wine with a great palate tension. Fresh, chalky citrus, yellow flowers, candied almonds and ginger spice. The flavours are vibrant and the finish refined.

Exceptionally well suited to grilled fish, creamy Alfredo pasta and salads. The freshness of the wine makes it ideally matched for mild, aromatic curries.

variety : Chardonnay [ 100% Chardonnay ]

winery : Vondeling Wines

winemaker : Matthew Copeland

wine of origin : Paarl

analysis : alc : 13.4 % vol rs : 1.8 g/l pH : 3.44 ta : 5.65 g/l

type : White style : Dry

pack : Bottle size : 750ml closure : Screwcap

AWARDS

2017 Vintage
2018 James Suckling SA Report - 93
2018 Tim Atkin SA Report - 91
2018 Neal Martin SA Report - 91
2018 South African Wine Index (SAWI) - Grand Gold

2018 Vintage
2019 Michelangelo International Wine & Spirit Awards - Double Gold

in the vineyard : This tiny, tree-lined vineyard is tucked away in the upper valley of our farm, protected from harsh sunlight and extreme temperatures, allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness. The soil is made up entirely of well-weathered granite.

about the harvest: All grapes are picked at optimum ripeness in the early hours of the morning.

in the cellar :

They are then packed into a cold room to be chilled further for processing the following day. The grapes are whole bunch pressed, which reduces the absorption of coarse phenolics and helps retain more of the grape’s natural vibrancy. The juice is not settled but sent directly to 400-litre French oak barrels where spontaneous wild yeast fermentation takes place. No Sulphur is added, and the wine typically undergoes a high degree of malolactic fermentation.
The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 11 months in barrel before being returned to tank for a gentle filtration and stabilisation before bottling.

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