Tasting Notes: Made from 100% Chardonnay, the nose exudes ripe stone fruit, lemon zest and pineapple slices. Clean, refreshing acidity supports the ripe yellow-profile fruit, complexed by vanilla bean spice and an oatmeal texture. Would pair with roast chicken, mushroom risotto or a slice of Camembert.

Viniculture: The 2016 vintage from Lothian Vineyards' 3 blocks of Chardonnay was hand harvested at optimal ripeness. The fruit was whole bunch pressed, with a period of skin contact. Fermentation was started in stainless steel with ambient yeast. The fermenting juice was racked into a selection of French barrique, followed by a period of battonage to bolster the wine's mid-palate. Nine months of barrel maturation on the fine lees fleshed out the wine and added richness.

Prior to bottling the wine was lightly filtered to preserve its integrity.

Winemaker: Richard Kershaw MW, Dudley Wilson

Vine clones: 76, 95 & 584

Block: Grapes hand harvested from 3 South & East blocks

Soil: Table Mountain Sandstone

Balling at Harvest: 22 - 22.8

Coopers: Vicard. T. Berger. 228L, 300L & 500L

Wood: French oak, fine grain, long medium toast

Maturation: 11 Months

Packaging: 1.5L Burgundy bottles with corks

Vegan: Yes

Awards: Mundus Vini Gold, Decanter Silver | 92 Points, IWSC Outstanding Silver, James Suckling | 93 Points

Release Date: August 2017

Alcohol: 13.5% Vol

Sugar: 2.0 g/L

Total Acidity: 7.5 g/L

PH: 3.28