Chardonnay vines were first planted at Mount Eden in the 1940s, propagated from Burgundian clones by Martin Ray.
Dry-farmed, they yield just 1 to 2 tonnes per hectare, far below the California average. Little new oak on show here, whilst the mountainous acid line serves as a vital counterweight to the texture and richness to the fruit. Revered for its cellar pedigree.
The Estate Chardonnay grapes are harvested when slightly yellow to yellow-green and are pressed without crushing. All of the juice is barrel-fermented in new and one-year-old French Burgundy barrels, where the wine undergoes full malolactic fermentation and is ages on the lees for ten months before being lightly filtered prior to bottling. The Chardonnay is then cellared for two years before being released for sale.
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