Cathedral Cellar Chardonnay | 2023
WINE OF ORIGIN:
Western Cape
VINEYARDS:
82% Stellenbosch, 18%, Wellington.
The run up to vintage was characterised by a good “typical” Cape winter with loads of cold unit accumulation and good rains over days that really did much to replenish the subsoil water tables and flush built up salts after the years of drought. The winter ran a little long and delayed budbreak too. Budbreak was even, if a little late and cool. Spring remained cool and saw numerous rainfall events that added disease pressure as well as compressing canopy work schedules like shoot thinning, wire lifting and leaf breaking. Cool summer conditions continued into January when vintage began later than usual. Vintage characterised by alternating hot and cool conditions with small rainfall events throughout. A season where picking decisions and ph management in the winery were important.
WINEMAKING:
The juice was fermented with a combination of yeast strains – to enhance complexity, fruit flavour and elegance 68% was added commercial and 32% was indigenous. No malolactic fermentation was permitted to preserve maximum varietal and fruit expression. The wine was left on extended lees contact for 270 days after fermentation and stirred regularly during this period.
WINE DESCRIPTION:
Showing a prominent nose of peach, mango and orange blossom. This creamy textured palate shows hints of vanilla, pineapple & oak, following through with a fresh minerality on the palate.
MATURATION:
The wine was matured in 50% new, 25% second-fill and 25% third-fill French oak barrels for nine months.
SERVING SUGGESTION:
Enjoy this wine on its own. It can also be successfully paired with dishes like roast chicken and mushroom risotto.
CELLARING POTENTIAL:
Enjoy now or cellar for up to four years.
WINE ANALYSIS:
Alcohol: 14.20 % v/v
pH: 3.31
Total acidity: 6.09 g/l
Residual sugar: 2.00 g/l
Cathedral Cellar Chardonnay | 2023
WINE OF ORIGIN:
Western Cape
VINEYARDS:
82% Stellenbosch, 18%, Wellington.
The run up to vintage was characterised by a good “typical” Cape winter with loads of cold unit accumulation and good rains over days that really did much to replenish the subsoil water tables and flush built up salts after the years of drought. The winter ran a little long and delayed budbreak too. Budbreak was even, if a little late and cool. Spring remained cool and saw numerous rainfall events that added disease pressure as well as compressing canopy work schedules like shoot thinning, wire lifting and leaf breaking. Cool summer conditions continued into January when vintage began later than usual. Vintage characterised by alternating hot and cool conditions with small rainfall events throughout. A season where picking decisions and ph management in the winery were important.
WINEMAKING:
The juice was fermented with a combination of yeast strains – to enhance complexity, fruit flavour and elegance 68% was added commercial and 32% was indigenous. No malolactic fermentation was permitted to preserve maximum varietal and fruit expression. The wine was left on extended lees contact for 270 days after fermentation and stirred regularly during this period.
WINE DESCRIPTION:
Showing a prominent nose of peach, mango and orange blossom. This creamy textured palate shows hints of vanilla, pineapple & oak, following through with a fresh minerality on the palate.
MATURATION:
The wine was matured in 50% new, 25% second-fill and 25% third-fill French oak barrels for nine months.
SERVING SUGGESTION:
Enjoy this wine on its own. It can also be successfully paired with dishes like roast chicken and mushroom risotto.
CELLARING POTENTIAL:
Enjoy now or cellar for up to four years.
WINE ANALYSIS:
Alcohol: 14.20 % v/v
pH: 3.31
Total acidity: 6.09 g/l
Residual sugar: 2.00 g/l