The grapes were night harvested at optimum ripeness. Crushed and de-stemmed. Skin contact of 6 hours, pressed and settled for 12 hours. Racked and inoculated with selected yeast. Three weeks alcoholic fermentaion, temperature controlled at 14-16 C. Post fermentation lees contact of 4 months, stirred up once a week to enhance mouth feel and concentration.
Diemersdal Unwooded Chardonnay
This fashionable wine balances concentrated spicy aromas with fresh fruit avours. The nose is elegant, with the richness of the fruit enhanced by apple and sweet melon aromas. Nuance of limes on the palate combine to offer you a delicious, avourful wine with a creamy taste and lingering aftertaste.