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Flat front label of wine

Rupert & Rothschild Chardonnay Baroness Nadine 1998

Chardonnay from South Africa
    0% ABV
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    Winemaker Notes

    A 100% barrel-fermented Chardonnay. The Chardonnay grapes were harvested during the cool morning hours between 13 and 23 February 1998. The grapes are from two vineyards; the Northwest-facing Pine Ridge Vineyard on the slopes of the Groot Drakenstein mountain and the West-facing Bleskop Vineyard. The grapes were hand-picked in 420 kilogram bins. 80% of the Chardonnay was whole cluster pressed (no destemming), while the rest underwent skin contact for 8 hours. Colour: Attractive, light yellow hue with a greenish tint. Aroma: Ripe and intense, with predominant pear, apple, melon and citrus flavours against creamy apple pie and roasted almonds. Palate: The rich, creamy aroma is followed by a full, complex mouthfeel. The wood is extremely well-integrated and contributes to the balance of the wine. The array of flavours constantly changes. Long and lingering finish. Cellaring: As a result of correct vineyard selection and vinification this wine will benefit from further bottle maturation

    Critical Acclaim

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    Rupert & Rothschild

    Rupert & Rothschild

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    Rupert & Rothschild, South Africa

    Rupert & Rothschild Vignerons was established in 1997 under the leadership of Dr. Anton Rupert and Baron Edmond de Rothschild. The men later handed over the reins to their respective sons: Anthonij Rupert and Baron Benjamin de Rothschild. Following the tragic death of Anthonij in 2001, his older brother Johann Rupert and sister Hanneli Rupert-Koegelenberg assumed his position.

    The brand produces three distinctive wines: a single varietal Chardonnay called Rupert & Rothschild Baroness Nadine named after Baroness Nadine de Rothschild, wife of Edmond de Rothschild; a flagship Bordeaux blend called Rupert & Rothschild Baron Edmond de Rothschild named after the late Baron Edmond de Rothschild; and a classic red blend called Rupert & Rothschild Classique, one of the most widely sold and sought after South African red wines in its category.

    South Africa

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    The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

    South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    WWB07582_1998 Item# 40418