Excelsior Chardonnay
2017 Gold Medal
Excelsior Estate
VARIETAL:
Dry White Varieties (<5g/l or up to 9g/l if TA <2g/l lower)
VINTAGE:
2017MORE INFORMATION:
Vineyard
All our Chardonnay vineyards are situated on the limestone soils of the Robertson region. Limestone and Chardonnay have a great affinity as it brings out the citrus and mineral notes of the grape. The grapes are harvested at full ripeness when the still have high acids to ensure freshness in the final wine.
Winemaking
Grapes are harvested by hand for greater quality control. The wines are immediately destemmed and cooled. Skin contact was maintained for 4 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12 and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. 25% of the wine was fermented in new French oak.
Tasting Notes
The nose shows hints of peach, lemons and orange blossom backed up by a touch of oak. The palate is fresh and creamy with great length from the acidity.
All our Chardonnay vineyards are situated on the limestone soils of the Robertson region. Limestone and Chardonnay have a great affinity as it brings out the citrus and mineral notes of the grape. The grapes are harvested at full ripeness when the still have high acids to ensure freshness in the final wine.
Winemaking
Grapes are harvested by hand for greater quality control. The wines are immediately destemmed and cooled. Skin contact was maintained for 4 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12 and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. 25% of the wine was fermented in new French oak.
Tasting Notes
The nose shows hints of peach, lemons and orange blossom backed up by a touch of oak. The palate is fresh and creamy with great length from the acidity.
