Kanu Chardonnay 2002

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

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 [ 100% Chardonnay ]

winery : Kanu Wines

winemaker : Teddy Hall

wine of origin : Stellenbosch

analysis : alc : 14.16 % vol rs : 3.6 g/l pH : 3.54 ta : 8.2 g/l so2 : 66 mg/l fso2 : 27 mg/l

type : White wooded

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.

in the vineyard : Area: Koelenhof
Soil Type: Shale
Age of vines: 11 years old â€“ planted in 1991
Trellising: Bush Vines
Vine Density: Â± 3 300 vines / ha
Yield: 2.2 tonnes per hectare
Irrigation: None

in the cellar : The grapes were harvested by hand and physiological ripeness in the prime Koelenhof area of Stellenbosch. 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.
This wine spent 12 months in new French Oak.
Total production: 792 x 12 cases.

email the winery

email this page

find our wines in :