1
/
of
1
Kleine Zalze
Kleine Zalze Vineyard Selection Barrel Fermented Chardonnay 2020
Kleine Zalze Vineyard Selection Barrel Fermented Chardonnay 2020
Regular price
$128.00
Regular price
Sale price
$128.00
Unit price
/
per
Shipping calculated at checkout.
Couldn't load pickup availability
Vivino : 3.9
Wines of Origin: Western Cape
VITICULTURE : What a year!
Compared to 2019, the year is very early.
Adequate winter rains and very cool growing conditions in 2019 paved the way for a good year in 2020.
Vineyard production is back to normal, back to balance after 3 years of drought.
The higher elevation Stellenbosch vineyards facing the Firth of Forth contribute texture and fruit, while Robertson vineyards generally contribute more minerals due to the limestone-based soils.
Vinification: The grapes are harvested at 22-24° spheroidization and the crushed must is in contact with the skin for at least 12 hours before pressing.
This option uses only the free-flowing portion of the juice.
After 1 day of settling, the juice is poured into a fermentation vessel, in which a slow-fermenting yeast strain is inoculated.
One day after inoculation, the juice is poured into buckets and fermented at low temperature until dry.
The wine spends a total of 8 months in barrels before being blended and bottled.
Used a combination of 60% new and the rest of the second and third filled 400 liter French oak barrels.
Winemaker's Note: Elegant and sophisticated.
Lime fruit with a perfect oak balance and mineral finish.
Drink now or cellar for 10 years to taste its true potential.
Wines of Origin: Western Cape
VITICULTURE : What a year!
Compared to 2019, the year is very early.
Adequate winter rains and very cool growing conditions in 2019 paved the way for a good year in 2020.
Vineyard production is back to normal, back to balance after 3 years of drought.
The higher elevation Stellenbosch vineyards facing the Firth of Forth contribute texture and fruit, while Robertson vineyards generally contribute more minerals due to the limestone-based soils.
Vinification: The grapes are harvested at 22-24° spheroidization and the crushed must is in contact with the skin for at least 12 hours before pressing.
This option uses only the free-flowing portion of the juice.
After 1 day of settling, the juice is poured into a fermentation vessel, in which a slow-fermenting yeast strain is inoculated.
One day after inoculation, the juice is poured into buckets and fermented at low temperature until dry.
The wine spends a total of 8 months in barrels before being blended and bottled.
Used a combination of 60% new and the rest of the second and third filled 400 liter French oak barrels.
Winemaker's Note: Elegant and sophisticated.
Lime fruit with a perfect oak balance and mineral finish.
Drink now or cellar for 10 years to taste its true potential.
Share
