La ViergeCase of 4* Platter Jezebelle 2017 Chardonnay (R108.16 per Bottle, 6 Bottles)

About

This offering produced from shy-bearing vineyards that are situated on Babylon Farm in the Ward of Hemel-en-Aarde Ridge, Walker Bay. The wine, a clear and true reflection of the potential of the unique soils and maritime site situated in the hills above Hermanus, is released a year after vintage as a prime example of maritime influenced Chardonnay.

Product Features

• 6 Bottles
• Vintage: 2017
• Varietal: 100% Chardonnay
• Wine of origin: Hermanus, Western Cape
• Technical Analysis:
• Alcohol : 14.07% vol 
• Total Acidity 5.7 g/L
• pH 3.46
• Volatile Acid 0.55 g/L
• Residual Sugar 3.0 g/L

Tasting Notes

The profile of this wine is based on the vines planted on a variation of Shale and Clay based soils. The wine therefore expresses the zip and texture of the clay on the palate and aromatic lime, white floral and stone fruit, mineral character on the nose. Enjoy now or allow to age for maximum result and enjoyment.

Ageing Potential

Enjoy now or allow to age for maximum result and enjoyment.

Climate

These Walker Bay vineyards of Hemel - en- Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer.

These winds in turn bring regular sea mists and overcast
conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year.

Harvest

All grapes were harvested by hand in cool early morning temperatures. The grapes were harvested in 5 batches, in early and mid-March. This was carried out in order to achieve a more complex wine profile and express terroir and clone variation. Earlier picking to capture the perfumed green citrus fruit profile and the later portion to ensure complexity on the palate.

Technical Notes

These batches of Chardonnay grapes are harvested early in the morning and then pressed in Burgundian style of whole bunch at cold temperatures to preserve flavours
and aromas. The clusters are lightly pressed and the juice left to settle for a period of 24 hours at 10° C. The Chardonnay juice is then gravity fed into a selection of Burgundian oak barriques and fermentation is maintained at temperatures between 15 and 22° C until the wine is dry. 20% new barrels were used with the remainder a selection of older barrels, with all the new oak in 500L oak. The wine was then matured on gross lees in the barrels for 8 months with minimal stirring. The wine was then given a coarse filtration before bottling.

Food Pairing

This wine combines well with seafood and white meat dishes.