Welbedacht Wine Estate Barrel Fermented Chardonnay 2009


Chemical Anaylysis

Alcohol: 13.5
Residual Sugar: 2.1 g/l
Total Acidity: 6.3 g/l
pH: 3.11
Free Sulphur: 37 mg/l
Total Sulphur: 118 mg/l
Volatile Acidity: 0.43 g/l

Tasting Notes

Colour is pale straw with a lime hue.

Aroma - Toffee, apricot, wild honey, lime, floral and ripe pineapple

Flavours – Citrus, caramel and lingering oak character

A medium bodied white wine with moderate, well-integrated wood, crisp fruit and a long finish.  This "fresher" version of Chardonnay can be enjoyed as an aperitif or with fish, poultry and other light dishes.


Vinification

All grapes are harvested by hand into shallow bins. The bunches are then chilled BEFORE they are crushed. By chilling the grapes before they are crushed, we lower the energy available for chemical oxidation and phenolic extraction. Oxidative and contaminatory micro-organisms are also inhibited BEFORE the juice is exposed to their harmful effects. A percentage of the wine is treated reductively to protect natural fruit aroma and delicacy.

The wines are settled for 24hours at 8°Celsius using pectolytic enzymes and carbon dioxide blankets to limit oxidation. After racking, the wines are immediately inoculated with pure yeast cultures to
ensure a reliable fermentary conclusion. Different yeast races are used to promote complexity.

Only new French and Hungarian oak barrels, with low toasting levels, are used to ensure that the wines are complimented by the wood, rather than dominated by the wood. The wines are fermented until dry, then racked, their acid adjusted and returned to the barrels for
further maturation on the lees. Ageing on the lees promotes creaminess and low sulphur levels enhance toffee characters.
The wines are left in the barrels for 7-months before blending and bottling. We strive to produce full-bodied complex white wines, which are well balanced, elegant and fresh.



R 95.00