Technical Analysis
A lightly oaked style of buttery fresh Chardonnay from the Cavalli Estate, where the vineyards are situated in the prestigious 'Golden Triangle' at the foot of the Heldenberg mountain range.
Tasting note
Aromas of lime blossom, flint, white stone fruit and hints of yellow apple compliments notes of brioche, wood spice and grapefruit atop a vibrant acidity.
Vinification details
Harvest beganย at first light with three separate morning pickings to preserve
grape freshness and highlight distinct vineyard terroirs. Whole bunch pressing was followed by a two-day settling period before fermentation in 225L and 300L barrels. Each picking was inoculated with a unique yeast strain to enhance complexity and depth in the final blend. The wine matured for 10 months in French oak barrels (30% new, 300L Burgundy Cooper), with fermentation, partial malolactic fermentation (20%), and extended lees ageing (9 months) contributing to its layered character.
Technical Analysis
A lightly oaked style of buttery fresh Chardonnay from the Cavalli Estate, where the vineyards are situated in the prestigious 'Golden Triangle' at the foot of the Heldenberg mountain range.
Tasting note
Notes of lime, orange and nectarine underpin a unique tropical hint of pineapple and mango. The oak is well integrated on the palate, showing as delicate spice and vanilla, complemented by the tangier taste of lime on the palate. Some buttery brioche adds to the body and mid-palate of the wine, creating a multi-layered taste that is both complex, but fresh and enjoyable.
Vinification details
Grapes were hand-picked in the early morning at Cavalli in three separate pickings, then whole-bunch pressed and settled overnight to achieve good clarity of juice. The juice was sent to barrel, of which two are inoculated and the third batch is allowed to ferment naturally. The wine remained in 225L French oak barrels on it’s lees for 10 months before blending. 25% of barrels are first fill. The barrels are battonaged monthly. During this time the wine undergoes partial malolactic fermentation to retain a delicate buttery mouthfeel,while the remaining malic acid helps to keep a fresh bright acidity.
AWARDS
Tim Atkin MW: 90 pts
Platter: 90 pts
