Fleur du Cap Chardonnay 2007

The grapes were handpicked at optimum ripeness. After crushing the grapes and pressing, the juice was left to settle before it was racked and fermented in tanks. It was then transferred into barrels and fermented for 10 days in 80% French oak, 10% American oak and 10% staves. The wine was left to age in wood on the lees for 6 months with battonage (lees stirring) and top-up every two weeks to enhance flavor and mouth feel.

The Chardonnay is an ideal accompaniment to sushi, oysters and full-flavored fish such as tuna and salmon. It is also excellent with pasta or white meat dishes in rich, creamy sauces.