DMZ Chardonnay, DeMorgenzon
With the DMZ range, DeMorgenzon aim to produce classic, elegant, well-balanced wines that over-deliver in terms of quality for price.
A classic example of fine Stellenbosch Chardonnay, this wine shows stone fruit aromas of nectarine and peach with subtle citrus hints and creamy oak. The palate has bright acidity and limey freshness, but delivers rich texture and a chalky, mineral length.
Technical analysis
ALCOHOL
13.4 %
RESIDUAL SUGAR
2.8 g/L
pH
3.44
ACIDITY
7.0 g/L
ORIGIN
South Africa
WINEMAKER
Alistair Rimmer
VARIETY
Chardonnay
FINED USING
Bentonite
TIME IN OAK
7 months (portion of blend)
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
A mild but wet winter ensured optimal soil conditions moving into the growing season. A relatively cool spring, interspersed with some rain, led to a delayed bud break and in some isolated instances uneven flowering. Some warm weather in January helped alleviate any early season unevenness and the continued moderate weather the farm experienced meant that the harvest was progressing at an even pace and that the winery team were able to give the utmost attention to each parcel arriving at the winery
Vinification details
Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months the various parcels were blended, before being stabilised, lightly filtered and bottled.
Contact us to discuss
DMZ Chardonnay, DeMorgenzon
With the DMZ range, DeMorgenzon aim to produce classic, elegant, well-balanced wines that over-deliver in terms of quality for price.
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak supports a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Technical analysis
ALCOHOL
13.8 %
RESIDUAL SUGAR
2.8 g/L
pH
3.38
ACIDITY
6.1 g/L
ORIGIN
South Africa
WINEMAKER
Carl van der Merwe
VARIETY
Chardonnay
FINED USING
Bentonite
TIME IN OAK
7 months (portion of blend)
MALOLACTIC FERMENTATION
Partial
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
On the back of a cold and wet winter, the 2020 growing season began very early, with homogenous budburst and even shoot growth. Summer was relatively mild, without the heatwaves often experienced in the Cape. The resultant crop retained high levels of natural acidity and abundant concentration of flavour.
Vinification details
Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months the various parcels were blended, before being stabilised, lightly filtered and bottled.
Contact us to discuss

A lot of work goes into producing this excellent value Chardonnay and it shows in the quality and reliability of the wine.
Tim Atkin MWDMZ Chardonnay, DeMorgenzon
With the DMZ range, DeMorgenzon aim to produce classic, elegant, well-balanced wines that over-deliver in terms of quality for price.
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak supports a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
3.1 g/L
pH
3.40
ACIDITY
6.2 g/L
ORIGIN
South Africa
WINEMAKER
Carl van der Merwe
VARIETY
Chardonnay
FINED USING
Isinglass, Bentonite
TIME IN OAK
7 months (portion of blend)
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
No
VEGAN
No
Vintage conditions
2019 was a cooler vintage than the previous hot and dry years. Whilst the vineyards benefited from decent winter rainfall there were some latent stress effects from the previous year’s drought conditions, resulting in some uneven budding. Careful harvesting was necessary to achieve a total pick of optimum ripeness.
Vinification details
Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months, the various parcels were blended, before being stabilised, lightly filtered and bottled.
Awards
Tim Atkin MW: 90 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
DMZ Chardonnay, DeMorgenzon
With the DMZ range, DeMorgenzon aim to produce classic, elegant, well-balanced wines that over-deliver in terms of quality for price.
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak supports a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Technical analysis
ALCOHOL
13.7 %
RESIDUAL SUGAR
2.6 g/L
pH
3.47
ACIDITY
5.5 g/L
ORIGIN
South Africa
WINEMAKER
Carl van der Merwe
VARIETY
Chardonnay
FINED USING
Isinglass, Bentonite
TIME IN OAK
7 months (portion of blend)
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
No
VEGAN
No
Vintage conditions
2018 was a dry vintage in the Cape. Thunder storms in early spring added a lot of nitrogen to the soils resulting in very healthy canopies going into the growing season. The daytime temperatures during the ripening period were cooler than those experienced in the very hot 2016 and 2017 vintages, with relatively cool evenings. Conditions were very dry though, with vine stress management being key to success. Fruit harvesting tended to be very early in 2018, with a focus on bringing fruit into the winery with lower sugar levels and lower pH levels.
Vinification details
Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months, the various parcels were blended, before being stabilised, lightly filtered and bottled.
Awards
Vinous: 92 pts
Tim Atkin MW: 90 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss

The DMZ range delivers very good and consistent quality across a number of varieties.
Tim Atkin MWDMZ Chardonnay, DeMorgenzon
With the DMZ range, DeMorgenzon aim to produce classic, elegant, well-balanced wines that over-deliver in terms of quality for price.
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak supports a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Technical analysis
ALCOHOL
13.8 %
RESIDUAL SUGAR
2.6 g/L
pH
3.47
ACIDITY
5.7 g/L
ORIGIN
South Africa
WINEMAKER
Carl van der Merwe
VARIETY
Chardonnay
FINED USING
Milk, Isinglass
TIME IN OAK
11 months (portion of blend)
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
Vintage conditions
2017 was another hot and dry vintage in the Cape. Although the day time temperatures were warm, evening temperatures were much cooler than normal resulting in wines with incredible weight and texture, yet with great acidity and length. The dryness of the season resulted in minimal disease pressure with fruit arriving at the winery in very good condition.
Vinification details
Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 8 months, the various parcels were blended, then aged for a further 3 months before being stabilised, lightly filtered and bottled.
Awards
Tim Atkin MW: 91 pts
JamesSuckling.com: 90 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
DMZ Chardonnay, DeMorgenzon
With the DMZ range, DeMorgenzon aim to produce classic, elegant, well-balanced wines that over-deliver in terms of quality for price.
This wine shows sweet vanilla and hints of almonds on the nose with a clean tropical fruit finish. Delicate oak supports a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Technical analysis
ALCOHOL
13.6 %
RESIDUAL SUGAR
3.3 g/L
pH
3.35
ACIDITY
5.4 g/L
ORIGIN
South Africa
WINEMAKER
Carl van der Merwe
VARIETY
Chardonnay
FINED USING
Milk, Isinglass
TIME IN OAK
11 months (portion of blend)
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
Vintage conditions
Early season conditions in 2016 were hot and dry causing an early fruit set and rapid ripening. Chardonnay was carefully monitored to ensure that the fruit was not allowed to overripen and that fruit with good natural acidity was harvested. Fruit quality was clean and healthy, facilitating easy processing at the cellar. Fruit was harvested between 22.5º and 23º balling.
Vinification details
The grapes were handpicked, with bunch selection done in the vineyard. Each vineyard parcel was fermented separately, using both inoculated and indigenous yeast cultures. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 8 months, the various parcels were blended, then aged for a further 3 months before being stabilized, lightly filtered and bottled.
Awards
Veritas 2017: Silver
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss