Fresh lime and orange blossom flavours dominate the nose with hints of melon and pineapple, complemented by toffee and buttery undertones. An explosion of ripe tropical fruit flavours on the pallet. The natural fermentation gives it a layered fruit dimension that ends in a lusciously juicy finish that is very well integrated and balanced with a bright acidity supported by the subtle use of wood.
Lourensford Estate Chardonnay 2015
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.
The harvest dates were 2rd February – 23rd February 2015.
In The Vineyard
Altitude: 200m above sea level, overlooking False Bay only 8km away and cooled by its sea breezes
Age of vines: 10-14 years
Rootstock: 101-14 Mgt
Clones: CY548, CY277, CY96, CY95, CY76
Slopes: Situated on a slight Western facing slope
Row direction: South-West to North-East
Soil type: Tukulu soil
Alcohol: 14 vol %
Total acid: 6.2 g/l
RS: 1.4 g/l
Closure: Aluminium screwcap with Saran/Tin liner
Cultivar: 100% Chardonnay
Wood: 30 % of the blend spent 9 months in French oak 2nd, 3rd and 4th fill barrels. 50.0 % of the wood component (15% of the total blend) was fermented wild and without the addition of yeast in the barrels and the other 50 % (15 % of the total blend) started its fermentation in stainless steel tank and was transferred to barrels halfway during fermentation. After the completion of the fermentation it was blended back with the unwooded tank components.
This vintage can be enjoyed up to 2020 but will reach its best drinking potential towards the end of 2016 and possibly only peak towards the end of 2018.
This wine can stand up to rich foods such as pastas, poultry and fish with creamy sauces. It will complement mild Indian curries or other coconutty curries as well as salmon or smoked haddock. It will also go with egg-based dishes like quiches or souffles. Creamy, fatty cheeses like Brie and Camembert but also some of the harder cow’s milk cheeses will be great with this wine.
Serve this wine between 12-14 C for the best results