Mulderbosch Chardonnay 2003

Pear, citrus and apple on the nose combine with oak vanillins, nuts and almonds to give a complex structure. A fresh, crisp wine with a full, creamy texture and well rounded wood integration on the palate.

Smoked fish carpaccio; linefish; snails; seafood pasta; Thai chicken curry; roast pork; Gentse Waterzooi (Belgian chicken dish), Roast lamb with rosemary; and Barbequed lamb with honey and mustard basting.

variety : Chardonnay [ 100% Chardonnay ]

winery : Mulderbosch Vineyards

winemaker : Mike Dobrovic

wine of origin : Coastal

analysis : alc : 13.23 % vol rs : 5.2 g/l pH : 3.27 ta : 6.9 g/l so2 : 112 mg/l fso2 : 47 mg/l

type : White style : Dry body : Full taste : Fragrant wooded

pack : Bottle closure : Cork

AWARDS

92 Vintage: **** John Platter; Gold at the London Wine Challenge;
93 Vintage: **** in Wine Magazine; **** John Platter
94 Vintage: Listed with SAA; **** in Wine Magazine
95 Vintage: **** John Platter
96 Vintage: John Platterâ€™s â€œPick of the Bunchâ€; 90/100 points in the Wine Spectator â€“ 15 May 1999.
98 Vintage: **** John Platter
2002 Vintage: Chardonnay-du-Monde International 2003, France - Silver
2002 Vintage: USA Wine Spectator - 92/100
2002 Vintage: Swiss Airlines International Wine Awards 2004 - Bronze
Won a silver medal at the Chardonnay-du-Monde International Competition in France
**** in John Platter
92/100 in USA Wine Spectator

ageing : At a young age it drinks superbly, however, the wine has extraordinary potential to age and can be kept for another five to eight years.

in the vineyard : Soil Type: Decomposed Malmesbury Shale, Hutton, Tukulu, Glenrosa
Age of vines: 15 years
Trellising: Vertical trellis / 3 cordon
Vine Density: Â± 3 300 vines / ha
Yield: 5.7 tonnes per hectare
Irrigation: Yes, drip irrigation

about the harvest: Picking date: 3rd & 4th week of February 2003
Grape Sugar: 23.5 Â°B at harvest
Acidity: 7 g/l at harvest
pH at harvest: 3.3
Total production: 7 130 x 12 cases

in the cellar : The grapes were hand picked in the early morning to ensure coolness. Forty percent of the wine was fermented in stainless steel tanks and sixty percent was barrel fermented in wood where it underwent partial malolactic fermentation and was left on the lees for eight months. It was then blended and fined before being bottled.
Fermentation temperature: 17 â€“ 26Â°C
Wood ageing: 60% of wine in barrel for 8 months, (half in new, half in second fill).

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