Blaauwklippen Chardonnay 2023

In the cellar

The hand-harvested grapes were transported to the cellar. Upon arrival, they were loaded whole bunch into the press. A whole bunch pressing cycle ensured the extraction of only the best quality juice. The juice settled for 24hours and was then rack to 228L French oak barrels for barrel fermentation. Fermentation finished after approximately 10 days. Battonage was done every 2nd day after fermentation and before maturation. During the in-barrel maturation period of 11 months battonage was done every fortnight. Thirty percent new oak was incorporated. Malo-lactic fermentation was inhibited.