Description
W.O. Elgin
Vintage 2022
1820 bottles
Vintage conditions:
A late winter had the growing season start at a very slow pace. Late winter rains caused wet conditions during November and December. No significant difference between the temperature data of this vintage and the previous vintage but this year had a higher diurnal temperature range of 14.12 °C. This indicated cooler days and nights overall than the previous year from December to April. However, higher humidity and dewpoint data led to more cloud cover during the growing season from December to the end of harvest. This caused a cooling effect and is thus one of the reasons for a slower ripening and much cooler vintage than previous years.
Wine making:
After whole bunch pressing, juice was transferred into barrel after a 2 hour settling out of solids. A portion of the juice was fermented with an indigenous yeast strain to enhance the texture and mouth feel of the wine. To preserve freshness, fruit expression and a balanced acidity, only 30% secondary malolactic fermentation was allowed.
The wine was left on its fermentation lees and stirred occasionally during the first 60 days. After being in barrel for 10 months the wine was racked to tank where it was kept to settle until clear before transferring to bottle. No filtration, no fining…just pure Chardonnay.
Elgin, a region known for producing world class cool climate wines, is rapidly becoming synonymous with outstanding South African Chardonnay.
With both close proximity to the ocean and higher altitude, it enjoys cool daytime temperatures that are even lower overnight, particularly during the growing season. This is ideal for the development of lovely lime notes, austere structure and lively acidity.
We aim to produce Chardonnay that is an expression of the vineyard. We therefore make subtle use of oak and follow a ‘hands off’ approach in the cellar.
-
Year Planted: 2004
-
Rootstock: Richter 99
-
Clone: CY95
-
Aspect: South West
-
Soil: Deep red clay soils derived from Koffieklip (ferricrete), an iron-rich sedimentary rock.
-
Ha: 1.6 Hectares
-
Maturation: 10 months in 40% in new, 30% second-fill and 30% third-fill French oak barrels.
-
Alcohol: 12.7 % vol
-
pH: 3.38
-
Total acidity: 5.7 g/l
-
Residual sugar: 1.9 g/l