- Description
- Additional information
- Varieties
- Appellation
- Harvest Date
- Soil Type
- Winemaking
- Wood Elevation
- Winemaker’s Notes
- Analysis
- Reviews (0)
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Cool, Dry vintage, grapes very healthy condition. Hand picked Chardonnay grapes, from 4 blocks with sugars from 22 Brix up to 25 brix to ensure a variety of flavours. Barrel fermented with partial inoculation and some with natural yeasts. 30% malolactic fermentation. Stirred 2 x during elevage in barrel. Fined with Bentonite and Vegecol. Crossflow filtered and bottled under screwcap to ensure quality.
Additional information
Weight | 9 kg |
---|---|
Dimensions | 20 × 16 × 30 cm |
Varieties
100% Chardonnay
Appellation
W.O. Stellenbosch
Harvest Date
Early February to Mid February 2020
Soil Type
Malmesbury Shale on deep red clay, Hutton
Winemaking
Cool, Dry vintage, grapes very healthy condition. Hand picked Chardonnay grapes, from 4 blocks with sugars from 22 Brix up to 25 brix to ensure a variety of flavours. Barrel fermented with partial inoculation and some with natural yeasts. 30% malolactic fermentation. Stirred 2 x during elevage in barrel. Fined with Bentonite and Vegecol. Crossflow filtered and bottled under screwcap to ensure quality.
Wood Elevation
Ten months in French Oak;
10 % New French Oak – Nevers, Allier; Medium Toasted
35 % 2nd Fill French Oak – Medium Toasted
45 % 3rd Fill French Oak
10% Concrete eggs
Winemaker’s Notes
This is the Thirteenth vintage of Edgbaston Chardonnay. The wine is made from 4 different vineyards. As with previous vintages, the wine shows an elegant minerality with lime-citrus, sourdough and cinnamon flavours. The tight minerality keeps a wonderful acid grip on the palate showing good ageing potential. A floral note of wild, white flowers such as frangipani and almond blossom is obvious on the front of the nose and follows through the palate. Likened by many to the flavours found in cooler Burgundian and Chablis sites, the focus here is to make elegant wines, the ideal accompaniment to foods such as paella, quail and pork.
Analysis
Alcohol | TA | pH | R.S |
14.01% | 5.9 g/l | 3.21 | 4.5 g/l |
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