Grapes were hand-harvested between 22.5 and 23.5? Balling. The grapes where cooled down at cellar before crushing. Skin contact was allowed for 4 hours at 10?C. Only free-run juice drained by gravity was used for fermentation. 80% of blend fermented in Stainless steel tank and 20% fermented in older French oak barrels. After fermentation, the wine rest on its lees for 6 months. The oak component was blended with the stainless-steel fermented wine prior to bottling.
Spier Seaward Chardonnay
This wine of origin Cape Town, offers aromas of ruby grapefruit, mango, citrus with undertones of raw almonds. The Seaward Chardonnay's creamy palate offers a fresh citrus and nectarine with well-integrated vanilla on the finish.