|Lourensford Estate experienced a moderate wet winter that allowed vines to go into proper dormancy with budding that started a week or two 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 and flowering of the vines. We experienced a fairly cool but very dry summer with moderate temperatures and cool nights that resulted in much faster ripening and the earliest recorded harvest dates in history on the Estate. The vines were 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. One of our best harvests to date.
The harvest dates were 16th January – 22st January 2015.
In The Vineyard
Altitude: 100-120m above sea level and next to the Lourens River.
Age of vines: 12-16 years
Rootstock: 101-14 Mgt, Richter 110
Clones: CY76, PN52
Slopes: Situated on the valley floor
Row direction: South-North to East-West
Soil type: Varying soil types including high potential soil of Sweetwater, Tukulu, Dundee and Pinedene
Alcohol: 12.5 vol %
Total acid: 7.0 g/l
RS: 2.9 g/l
Closure: Hand selected quality cork with wire hood
Cultivar: 86% Chardonnay, 14% Pinot noir
Wood: The wine went through malo-lactic fermentation and spent a further5 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 9% of the wine was transferred to 205 liter second fill French oak barrel halfway through fermentation and aged for 5 months.The wine spent 55 months on its lees in bottle before it was riddled by hand and disgorged on 10 Feb 2020.
Bottles produced: 4582 only
This vintage can be enjoyed up to 2030, but will reach its best drinking potential towards the end 2023 onwards.
A perfect aperitif for any occasion.
This wine will go well with tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread. It is a sophisticated wine but goes well with simplistic, raw, fresh produce like a starter of fresh tomato and goat’s cheese. It will also go well with a warm lemon and thyme chicken dish served with steamed vegetables like parsnips, fennel or asparagus. Acidic and salty cheeses such as goat’s milk cheese or feta will also pair well.
Serve this wine between 12 – 14C for best results.