Vintage conditions

Spring 2019 saw ideal weather conditions during flower and fruit set, heightening expectations for the upcoming vintage. However, hopes were soon challenged by the atypical and unstable weather presented early in the New Year. Fortunately, dry conditions set in as soon as harvest commenced, with the crop remaining healthy. Volumes recovered slightly from the light 2019 vintage and all-round, unexpectedly positive, fruit-quality was delivered to the cellar.

Vinification details

Four estate vineyards, planted between 1999 and 2010, contribute to this wine. Regardless of the yeast strain responsible for fermentation, they experienced remarkably high rates of sugar to alcohol conversion during this vintage – a favourable outcome, as the potential alcohols seemed low initially. Only 2% of the cuvee was amphora fermented, a result of the freshness captured in the wooded portions. Matured sur lie for 9months in French oak. Bottled with light filtration in February 2021.

Awards

IWC & IWSC: Silver
Platter: 94 pts

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

Vintage 2019 will long be remembered for the raging wild fire that swept across the Hemel-en-Aarde Valley on the 11 January – less than three weeks before the first grapes were picked. Bouchard were fortunate not to be severely impacted and brought in a healthy, although significantly lighter crop. Chardonnay is particularly sensitive to warmer spells during winter, which activates premature budding. Sunny conditions during July 2018 resulted in unprecedented uneven growth and ripening. Weather conditions remained cool and relatively dry throughout February and March.

Vinification details

Harvesting was based on individual bunch ripeness, rather than the usual vineyard average, necessitating up to three picks per vineyard. Fermentation of the clear juice commences spontaneously in oak, before inoculation midway to ensure complete dryness. 5% of the bottling was fermented in terra cotta amphora, which afforded the winemaking team an opportunity to fine-tune the volume of tension. Apart from 8 months in oak, elevage was completed by a 2 month resting period in tank, prior to bottling in January 2020.

Awards

Tim Atkin MW: 93 pts

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

Vintage 2018 commenced on 8th February. Fruit quality proved to be excellent and cropping levels were encouraging, this in spite of drought conditions being the talk of the day. Fortunately, the Hemel-en-Aarde region’s distinctive micro-climate defied the predictors of poor expectations. The few rain showers received during the vintage was a positive experience and added to the calibre of the vintage.

Vinification details

Hand-picked bunches were pressed without crushing and settled overnight, before being transferred to French oak barrels for fermentation. A third new oak was employed, including some 350L barrels to complement the traditional 228L barrels. 10% of the bottling was fermented in terracotta amphora, which afforded the winemaking team an opportunity to fine-tune the volume of tension. Apart from 9 months in oak, elevage was completed by a 2 month resting period in tank, prior to bottling in January 2019.

Awards

IWSC: Gold
Tim Atkin MW: 93 pts
Wine Advocate: 92 pts

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

A more than respectable vintage, reflecting drier conditions with corresponding healthy fruit of balanced maturity. Concentration is arguably the characteristic signature of this harvest where fuller-bodied wines can be expected. Early harvesting of a relatively small crop ensured that the grapes were harvested at optimal ripeness.

Vinification details

Bunches were pressed without crushing and settled overnight, before being transferred to French oak barrels. Here temperatures were monitored during the peak of fermentation,
while the lees was left undisturbed and only partial malolactic fermentation was permitted in order to retain freshness. One third new oak was employed and maturation on primary lees took place for nine months.

Awards

Tim Atkin MW: 93 pts
Platter: 4.5*
IWC: Gold

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

Tasting video

With winemaker Chris Albrecht.

Vintage conditions

Vintage 2016 proved to be very early. The first Chardonnay grapes arrived at the cellar on the 27th January, the earliest ever! A modest crop of high quality grapes which were welcomed with great expectations. 2016 was the second year in a row with more than pleasing fruit which have, as predicted, offered an exceptional wine.

Vinification details

The first step was to pay particular attention to the pressing of these lovely grapes. This was a lengthy three hour event to ensure maximum extraction from the whole bunch pressing process. Fermentation commenced in tank and transfer to best French oak barrels was commenced once the fermentation temperature was firmly under control. 29% new oak was employed and maturation on primary lees took place for eleven months.

Awards

DWWA 2018: Gold
Tim Atkin MW: 93 pts
JamesSuckling.com: 92 pts
IWC 2018: Silver

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.