Mulderbosch Chardonnay Barrel Fermented 2001

Fairbairn Capital Trophy Wine Show 2003 - Bronze
Wine Magazine 2003 - 3½ stars

A bright, clear, lively greenish yellow colour with pale gold shards. A robust, complex nose with rich, classic Chardonnay fruit, buttered toast, citrus, vanilla and wild herbs. Velvety, buttery, luxurious mouthfeel. The palate smoothed to a voluptuous finish from the extended lees contact, resulting in a long, lingering aftertaste.
A meal in itself! Prosciutto ham, duck liver pâté; Karoo lamb; honey-glazed roast pork; fresh char-grilled tuna; grilled crayfish with lemon and garlic butter; and smoked aubergine salad.


variety : Chardonnay | Chardonnay
winemaker : Mike Dobrovic
wine of origin : Stellenbosch
analysis : alc : 13.47 % vol  rs : 3.9 g/l  pH : 3.31  ta : 6.7 g/l  so2 : 79 mg/l  fso2 : 38 mg/l  
type : White   wooded
pack : Bottle  closure : Cork  

AWARDS
97 Vintage: ****(*)- ‘A masterpiece - World class’. Wine Magazine - March 1999 edition.
98 Vintage: **** Wine Magazine - October 1999 edition.
98 Vintage: Trophy winner out of 200 wines entered in the Air France/Preteux Bourgeois ‘Classic Wine Trophy 1999’ (white wine category).
2000 Vintage: judged as ‘Trophy winner’ and therefore Top White Wine in South Africa, out of 787 entries in the SA Trophy Wine Show 2002.
2000 Vintage: won a gold medal and declared the ‘Best Chardonnay’ in the Chardonnay category at the SA Trophy Wine Show 2002.
2001 Vintage: Won a silver medal at the Chardonnay-du-Monde International Competition in France.
2001 Vintage: Fairbairn Capital Trophy Wine Show 2003 - Bronze
2001 Vintage: Wine Magazine 2003 - 3½ stars

ageing : Drinking exceptionally well now, but will gain in complexity with years to come. 8 to 10 years after harvest.

in the vineyard : Soil Type: Decomposed Malmesbury Shale, Hutton, Tukulu, Glenrosa
Age of vines: 14 years
Trellising: Vertical trellis/3 cordon
Vine Density: ± 3 300 vines/ha
Irrigation: Yes, drip irrigation

about the harvest: Yield: 4-5 tonnes / ha
Picking date: First and second week of February 2002
Grape Sugar: 23.5° Balling
Acidity 7.6
pH: 3.2

in the cellar : Fermentation temperature: 18 to 26°C.
One hundred percent of the wine was fermented with its own natural indigenous yeast in new French barriques. The wine underwent partial malolactic fermentation and was left on the lees for eleven months, during which the barrels were rolled twice a month. After fermentation the wine was lightly filtered and then bottled.
Wood ageing: 11 months in 100% new French Oak Vicard Barrels
Total production: 260 cases

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