Kanu Chardonnay 2003

Rich golden hay in colour with a light yellow tinge. Cinnamon, nougat, vanilla 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; cob with a lemon sauce; 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 : 14.52 % vol rs : 5.8 g/l pH : 3.19 ta : 7.4 g/l so2 : 122 mg/l fso2 : 41 mg/l

type : White style : Dry body : Full 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.

ageing : Up to 4 years after harvest.

in the vineyard : Area: Koelenhof
Soil Type: Shale
Age of vines: 13 years old â€“ planted in 1991
Trellising: Bush Vines
Vine Density: Â± 3 300 vines / ha
Irrigation: None

about the harvest: Yield: 7.4 tonnes per hectare
Picking date: February 2003
Grape Sugar: 24Â°B
Acidity: 7.25 at harvest
pH at harvest: 3.1

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 100% tight grain 225l French oak barrels. After primary and malolactic fermentation, the wine was left on the lees for 10 months to develop complexity and then bottled after a light filtration.
Wood ageing: 10 months in 100% new French Oak.
Total production: 2 400 x 12 cases.

email the winery

email this page

find our wines in :