in the cellar : Our aim was to produce something classic ie. barrel fermetation (50% new wood), malolactic fermentation in barrels to soften the wine and to add buttery flavours, stirring the lees to improve complexity. However, we were against excessive use of wood and in order to avoid overwooding, the Chardonnay was removed from the barrels after three months.
Awards:
Our first Chardonnay received a Gold Veritas award in 1995.
The 1997 Vintage received a Silver medal at the 1997 SA Young Wine Show and was the second highest scoring SA Chardonnay in a SA Chardonnay tasting in UK Wine Magazine.
1999 - Veritas Silver.