Fleur du Cap Chardonnay Südafrika 2006

Ein runder und erfrischender Chardonnay für den täglichen Genuß mit sehr gutem Preis/Genußverhältnis.
9 Monate Reife auf der Hefe (sur Lie) in Holzfässern. In der Nase zeigen sich Nougat- und Butterkaramelnoten,
vielleicht auch etwas Vanille-Bisquit. Ferner Aromen von reifen Melonen und Pfirsich.
Am Gaumen ist der Wein fruchtig, aber mit feiner Würze und Rundheit. Der reiche Nachklang mit leichtem
Citrus-Touch ist ein Indiz für ein gutes Reifepotential.
Lagerfähigkeit: mind. 4 Jahre ab Jahrgangsangabe


Terroir
Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. The climate is mild with south and east facing slopes offering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow growing crops. Soils are predominantly medium textured and well drained with good water holding capacity.

The vineyards (Viticulturist: Bennie Liebenberg)
The grapes were selected from vineyards in the Stellenbosch, Somerset West, Franschhoek and Malmesbury areas. These 5-13 year old vineyards were trellised according to the 5-wire hedge system and produced a yield of 4-8 tons/ha. Pest and disease control was implemented according to South African subjective IPW standards.

The winemaking
The grapes were handpicked at optimum ripeness. After crushing the grapes and pressing, the juice was left to settle before it was racked and fermented in tanks down to about 18o Balling. It was then transferred into barrels and fermented for 10 days in 80% French oak, 10% American oak and 10% staves. The wine was left to age in wood on the lees for 6 months with battonage (lees stirring) and top-up every two weeks to enhance flavour and mouth feel.

Winemaker’s comments (Winemaker: Kobus Gerber)
This Chardonnay displays beautiful toast aroma on the nose with hints of apricot, melon and citrus fruit. It is dry with a well balanced weight and fullness that demands attention. A zesty palate packed with apricot and citrus fruit flavour is supported by lovely nut, butterscotch and vanilla oak nuances. The flavour gains intensity in the mouth with a fascinating long finish. It will mature well over the next 2 to 4 years.

Food pairings
An ideal accompaniment to sushi, oysters and full-flavoured fish such as tuna and salmon.
Excellent with pasta or white meat dishes in rich, creamy sauces.