Winemaker Notes
This South African Chardonnay from Burgundy maestro Philippe Colin boasts vivid citrus flavors and a gorgeous toastiness, leading to a lavish mouthfeel. The wine displays bright acidity with a fresh finish of subtle lime.
Professional Ratings
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Robert Parker's Wine Advocate
Displaying sediment in the glass and bottle, the 2018 Chardonnay begins with a light golden-yellow core with aromas of yellow apple, sweet citrus, yellow pear and lemon pastry cream with some French oak tones that sway in the glass. Medium-bodied and with lively acidity, the palate offers a delightful mouthfeel, with a creamy texture and light flavors of green apples, lemon zest and sweet citrus flavors across the mid-palate, offering a balanced structure. The conclusion ends with a slightly nutty and leesy sensation as the wine grows increasingly more acid-focused on the aftertaste. It's a thoughtfully made wine that is delicious and delivers well for the price. Less than 6,000 bottles were made.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Originally named Franschhoek meaning the “French Corner” because it was home to the influx of French Huguenots, today the valley contains many historic cellars and is an important tourist location because of its proximity to Cape Town.
This valley falls to the southeast of Paarl and is enclosed on three sides by towering mountains. Streams from the slopes flow down to the valley floor, converging to form the Berg River. The area excels in the production of full-bodied reds.