LourensfordCase of Limited Release Chardonnay 2015 (R125 per Bottle, 6 Bottles)

About

Intense ripe pineapple and melon flavours supported by white peach, apricot and hints of jasmine and lemon zest. Orange peel, roasted cashew nuts, toffee and vanilla flavours in the wine reminds of a wet pine forest floor in autumn. The wine has a brilliant acidity and strong core due to the natural fermentation. The roundness on the pallet and flavours of orange blossom and lemony zest is supported by a creamy finish.

Product Features

• 6 Bottles
• Type : Chardonnay
• Technical Analysis:
• Alcohol : 15.0 %vol
• pH : 3.68
• RS : 4.0 g/l
• Total Acid : 5.9 g/l
• Appellation : Stellenbosch

Accolades

• IWSC – Gold (2016)
• Michelangelo – Silver (2016)
• Concours du Mondial – Double Gold (2016)
• Top 100 SA Wines – Double Silver Winner (2016)
• Mundus Vini – Gold, Best White Wine of Show SA (2016)

About The Harvest

Lourensford Estate experienced a moderately wet winter that allowed vines to go into proper dormancy with budding that started a week earlier than usual. We did not have the usual severe South Easter winds at the start of summer. This resulted in very good and even budding flowering of the vines. We experienced a fairly cool but very dry summer with moderate temperatures and cool nights. This resulted in much faster ripening and the earliest recorded harvest in the history of the estate. The vines we generally very healthy and in good balance and harmony. With good canopy management and perfect ripening conditions- we managed to bring the grapes in at just the desired time. This resulted in refined wines with elegance, good natural acidity and structure.

The harvest date was 20 February 2015.

In The Vineyard

Altitude: 200m above sea level and next to the Lourens River
Age of vines: 10 years
Rootstock: Richter 110
Clones: CY96
Slopes: Situated on a slight Western facing slope
Soil type: Tukulu Soil

Food Suggestions

This powerful wine can be matched with strongly flavoured food like duck a l' orange and rich sauces like a walnut and hollandaise sauce, provided that it is not too lemony. It pairs particularly well with crayfish or smoked haddock in a creamy sauce. It is equally good with salmon or crab risottos.

Best served chilled but not too cold.

Ageing Potential

This vintage can be enjoyed up to the end of 2017, but will reach its best drinking potential towards the second half of 2015 up to the beginning of 2018.