2018 Kloof Chardonnay

R550.00

The Kloof Chardonnay is totally unique to South Africa. It is chalky, linear and austere with razor sharp focussed acidity with significant ageing potential.

Limited production, 500 bottles.

BUY COLLECTOR’S CASE

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Description

The wine from the Kloof Vineyard is totally unique to South Africa. It is chalky, linear and austere with razor sharp focussed acidity. The Kloof Vineyard will make wine with significant ageing potential.

Tasting notes

The wine from the Kloof Vineyard is totally unique to South Africa. Pure fruit (soft white pear and bright limey citrus), razor sharp acidity and well-judged oak result in a wine that is precise, intricate yet layered, focussed and fine with significant ageing potential. It has beautiful oyster shell minerality, a slight saline note, a long finish and good weight on the back palate.

Technical Details

ALCOHOL 13.2%
RESIDUAL SUGAR 1.9 g/l
TOTAL ACIDITY 6.9 g/l
PH 3.3

Winemaking

The grapes were selected from the Kloof vineyard, on a north facing slope with an East-West row direction. The Kloof vineyard is dry land farmed and the clones planted include CY95, CY96 and 548.

Grapes were hand-picked, before being whole bunch pressed. No settling enzymes were used, resulting in juice containing more solids. This wine was 100% wild fermented in a selection of 300L French oak barrels (25% new, the rest in 2nd, 3rd and 4th fill barrels). Lees stirring was done every 3rd week for 4 months to add complexity and texture. The wine remained on the lees for a total of 12 months with 8% malolactic fermentation to add richness and texture. Thereafter, the wine was racked and blended into 3rd fill 500L French oak barrels. The wine was fined and stabilised naturally for a period of 3 months before bottling.

Vintage Notes

A cool winter ensured good vine dormancy. Rainfall was low, similar to 2015 and 2016. Bud break and flowering took place in ideal warm sunny conditions, and although flowering was a little earlier than usual, crops were slightly bigger with exceptional fruit quality and concentration. An unusually cool December slowed down ripening and rain in January during veraison nourished the soils, enabling the vine to focus on ripening the fruit, rather than the foliage and root growth. Grapes were harvested from late February to mid-March. A drier year resulted in (very low disease pressure,) phenolic ripeness and pristine fruit with high natural acidity and an intensity of fruit flavours. The dry vintages provided the intensity whilst the cool spell in December prolonged the ripening period providing the signature elegance marked by the 2017 vintage.

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