Delicious nose of peaches and cream. A classic Chardonnay aroma profile that shows some citrus blossom, and delicate floral nuance. The palate has bright acidity, a creamy mid-palate and finishes with an intense, tapering finish.
24 hour settling period before being racked off the dirty lees. Inoculated with specific yeast strains. Fermented at 12-17 degree Celsius for two weeks. Partial malolactic fermentation has taken place. Wine is racked off the lees. Fine, healthy lees is added back to the tank. Wine is kept on the lees for approximately 3 to 6 months.
In the vineyard
All grapes are grown on the estate and are wine of Origin Stellenbosch.
This wine was made to enjoy now, however, it can be aged for a further three years if stored in the correct conditions.
This wine pairs well with Fish, sushi and salads.
About the Wine Estate
In the December of 1980, Jan Coetzee bought Vriesenhof. Situated at the foothills of the Stellenbosch Mountain, Vriesenhof is where the ever-changing climatic effect of the Atlantic Ocean is evident throughout the year. And where the wine is ever-flowing. Vriesenhof first wine was produced under the majestic oak trees in 1981. During this time Vriesenhof, planted with Cabernet Sauvignon, Cinsault and Pinotage. In 1983, Vriesenhof started planting Chardonnay, Merlot and Cabernet Franc. Vriesenhof stands firm in the belief that a wine is not made to order nor is vines twisted to suit trends. Vriesenhof doesn't consider itself as the masters of the process but as guardians or caretakers. If the grapes feel at home in the land they will tell the story that the land has written with a clear voice.
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