Kanu Chardonnay 2001

Michelangelo International Wine Award 2002 - Gold
Golden hay in colour with a light yellow tinge. Cinnamon, orange blossom and toasted almonds on the nose. Full bodied palate with citrus and marmalade flavours, rounded out by smooth, buttery tones. A concentrated, impactful finish. Serve at 15 â€“ 18Â°C. A meal in itself! Enjoy with fresh grilled tuna; peppered mackerel; roast duck; pheasant; honey glazes roast pork; veal fillet in a creamy sauce; cheese fondue; and Thai style mussels.

variety : Chardonnay [ Chardonnay ]

winery : Kanu Wines

winemaker : Teddy Hall

wine of origin : Stellenbosch

analysis : alc : 13.81 % vol rs : 2.8 g/l pH : 3.56 ta : 6.7 g/l so2 : 168 mg/l fso2 : 35 mg/l

pack : Bottle

AWARDS

98 Vintage: **** and listed as a â€˜Best Buyâ€™ in the SA Wine Magazineâ€™s October 1999 issue.
It was chosen for SAA First Class Wine-of-the-Month for January 2000 and voted as runner-up in the â€œSAA White Wine of the Year Trophyâ€.
It was nominated as one of ten wines to represent South Africa in the Qantas/Cowra Wine Show in Australia, (1999 Tri-Nations Chardonnay Challenge between Australia, New Zealand and South Africa) and judged as runner-up out of thirty world class, highly rated wines. **** in John Platter.
2000 Vintage: Silver in the 2002 Chardonnay du Monde Competition; ****(*)in September 2001 edition of SA Wine Magazine.
2001 Vintage: Gold medal at the Michaelangelo 2002 Competition

ageing : Drinking well now but will gain in intricacy for up to four years.

in the vineyard : Soil Type: Shale
Age of vines: 10 years old â€“ planted in 1991
Trellising: Bush Vines
Vine Density: Â± 3 300 vines/ha
Yield: 2.7 tonnes per hectare
Irrigation: None

about the harvest: The grapes were harvested by hand and physiological ripeness in the prime Koelenhof area of Stellenbosch. Picking date: 6th to 13th February 2001
Grape Sugar: 23 - 24.5Â° Balling
Acidity: 8.3 to 11.2 at harvest
pH at harvest: 2.9 to 3.2
Total production: 1 750 x 12 cases

in the cellar : The must as inoculated with cultured yeast and fermented in barrels at 25Â°C. It was then carefully matured in 50% new and 50% in second fill, tight grain 225l French oak barrels. After primary and malolactic fermentation, the wine was left on the lees for 12 months to develop complexity and then bottled after a light filtration.

Wood ageing: 12 months in French Oak; half in new oak and half in second fill.

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