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The Stellenbosch Reserve

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The back label shows the Moederkerk (Mother Church) in Stellenbosch, a towering example of neo-Gothic architecture completed in 1863 by architect, Carl Otto Hager.

Perfumed floral notes waft out of the glass, showing enticing orange blossom with buttermilk, lime and green apples. Firm acidity adds lightness to a medium-bodied palate, with citrus fruits, granny smith apples and pears. A subtle oak component of butterscotch and vanilla adds complexity and body to the wine. The savoury finish has a lemony tang shot through with a saline note.

Technical analysis

ALCOHOL

13.2 %

RESIDUAL SUGAR

2.1 g/L

pH

3.13

ACIDITY

6.5 g/L

ORIGIN

South Africa

VARIETY

Chardonnay

HARVEST DATE

February 2019

TIME IN OAK

6 months

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

The vintage was characterised by a moderate summer, after a relatively warm, dry winter. Cooler days and nights during ripening resulted in slower sugar accumulation, while phenolics developed steadily. Cooler weather also allowed for longer hang time, resulting in more fruit development. Grapes were selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.

Vinification details

Grapes were hand harvested then partially destemmed, with one third pressed as whole bunches. Fermentation took place in both oak barrels and stainless steel tanks, with lees stirring once every three weeks, and partial malolactic fermentation allowed to add texture and character to the wine. Maturation took place for six months in French oak barrels, using 13% new oak.

 

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The back label shows the Moederkerk (Mother Church) in Stellenbosch, a towering example of neo-Gothic architecture completed in 1863 by architect, Carl Otto Hager.

Aromas of apple blossom, lemon zest, white peach and melon with a hint of vanilla. On the palate, citrus notes abound with lemon, lime and grapefruit. Stone-like minerality and beeswax flavours give texture while fresh acidity adds focus to this elegant wine.

Technical analysis

ALCOHOL

13.6 %

RESIDUAL SUGAR

1.7 g/L

pH

3.19

ACIDITY

6.6 g/L

ORIGIN

South Africa

WINEMAKER

Roelof Lotriet

VARIETY

Chardonnay

HARVEST DATE

March 2018

TIME IN OAK

6 months

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

The 2018 vintage was dry, following three consecutive years of drought, conditions which allowed the grapes to develop concentrated fruit flavours.

Vinification details

Grapes were hand harvested then partially destemmed, with one third pressed as whole bunches. Fermentation took place in both oak barrels and stainless steel tanks, with lees stirring once every three weeks, and partial malolactic fermentation allowed to add texture and character to the wine. Maturation took place for six months in seasoned French oak barrels.

 

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The back label shows the Moederkerk (Mother Church) in Stellenbosch, a towering example of neo-Gothic architecture completed in 1863 by architect, Carl Otto Hager.

Deep straw with a light green hue. Notes of peach, candyfloss and figs develop to reveal richer aromas of crème caramel and macadamia nuts due to the light oak influence. Initial notes of citrus peel keep the aromas fresh and light which in turn helps to add complexity. Well-balanced with a round body and clean fruit flavours, this wine is upfront with citrus, nectarines and ripe melons. The opulent body is firmly structured with a subtle yet lengthy finish.

Technical analysis

ALCOHOL

14.2 %

RESIDUAL SUGAR

2.7 g/L

pH

3.41

ACIDITY

5.5 g/L

ORIGIN

South Africa

WINEMAKER

Roelof Lotriet

VARIETY

Chardonnay

TIME IN OAK

6 months

MALOLACTIC FERMENTATION

No

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Thirty five per cent of the wine was fermented in stainless steel tanks; the other 65% was fermented in old French oak barrels. The wine was then matured separately for 6 months before being blended just prior to bottling.

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Download full size images

The back label shows the Moederkerk (Mother Church) in Stellenbosch, a towering example of neo-Gothic architecture completed in 1863 by architect, Carl Otto Hager.

Deep straw with a light green hue; aromas of fresh citrus, lime and hints of lemon zest come to the fore, with elegant tropical fruit notes and an underlying hint of minerality that adds to the complexity of this wine. As well as a great follow through of citrus, lime and tropical fruits from the nose, there are beautiful guava and paw-paw flavours which add to the creamy roundness of the wine.

Technical analysis

ALCOHOL

13.9 %

RESIDUAL SUGAR

2.8 g/L

pH

3.28

ACIDITY

6.0 g/L

ORIGIN

South Africa

WINEMAKER

Roelof Lotriet

VARIETY

Chardonnay

TIME IN OAK

6 months

MALOLACTIC FERMENTATION

No

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vinification details

Thirty five per cent of the wine was fermented in stainless steel tanks; the other 65% was fermented in old French oak barrels. The wine was then matured separately for 6 months before being blended just prior to bottling.

 

 

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Download full size images

The back label shows the Moederkerk (Mother Church) in Stellenbosch, a towering example of neo-Gothic architecture completed in 1863 by architect, Carl Otto Hager.

Aromas of fresh citrus, lime and hints of lemon zest come to the fore, with elegant pineapple notes that support the initial tropical impression. Citrus and pineapple follow through on the palate, with undertones of guava and papaya which add to the creamy style of the wine.

Technical analysis

ALCOHOL

13.3 %

RESIDUAL SUGAR

1.8 g/L

pH

3.18

ACIDITY

6.3 g/L

ORIGIN

South Africa

WINEMAKER

Roelof Lotriet

VARIETY

Chardonnay

HARVEST DATE

February 2014

TIME IN OAK

6 months

SULPHUR

Total: 129 Free: 23

MALOLACTIC FERMENTATION

No

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vinification details

Fifty per cent of the wine was fermented in stainless steel tanks; the other 50% was fermented in French oak barrels, of which 15% were new, with the balance being second and third fill. The wine was then matured separately for 6 months before being blended just prior to bottling.

 

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