Bellingham Homestead Chardonnay 2018

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R606 for 6 bottles

R101 per bottle
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This Chardonnay has a rich yellow with a copper glow with delightful Butterscotch, spicy cloves and orange peel aromas. Layers of citrus and
melon lines the palate finishing with a citrus-lime freshness.

Chicken or pork and any pasta in a creamy sauce, Caesar salad flavoured with coriander and sesame Dukkah and mild curries with buttery sauces.

variety : Chardonnay [ 100% Chardonnay ]
winery : Bellingham Wines
winemaker : Niël Groenewald
wine of origin : Stellenbosch
analysis : alc : 13 % vol  rs : 3.3 g/l  pH : 3.5  ta : 6.5 g/l  
type : White  style : Dry  body : Full   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

ageing : Cellaring: 2 - 4 years
Degrees to Drink: 9 - 11 °C

Nestled between the slopes of the Groot Drakenstein mountains in the Franschhoek Valey, lies the Belingham Homestead. The Homestead Series brings homage to the Belingham approach to excelence, innovation and quality winemaking through region-specific sourcing of grapes and showcasing the most interesting varietals South Africa has to offer.

in the vineyard : The Cape’s devastating drought played a dominant role in this year’s harvest. “At the onset of harvest, people were expecting a below average vintage, however, going on what we are tasting and seeing in the cellar, vintage 2018 was an above average vintage,” says winemaker, Richard
Duckitt “Our yields are down a little, but the quality is definitely not.”

Terroir: The Mountainous terrain and diversity of terroirs are key contributors to making this a premier viticultural area with granite soils.
Climate: The vineyards are at altitudes above 200m and open to the fresh southwesterly summer breezes originating in False Bay.

about the harvest: Grapes were hand harvested in middle February.

in the cellar : Grapes were hand harvested in middle February, whole bunch pressed, and cold settled. Natural fermentation took place in barrel and stainless
steel, 60% of wine fermented in new and second fill French oak barrels. Matured for 9 months on lees with frequent batonage.

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