Zonnebloem Chardonnay

Zonnebloem Chardonnay

Elegant white peach, with a harmoniously integrated full palate, supported by a flinty and zesty back component, which rounds off the wine.

Vineyards

Annelie Viljoen (Viticulturist)
The grapes were sourced from low-yielding, trellised vineyards in and around Stellenbosch, including Jonkershoek, Stellenbosch Kloof, Koelenhof, Helderberg and Polkadraai, as well as from the Malmesbury and Darling areas. The vines were 15 to 20 years old at the time of harvesting.

Winemaking

Deon Boshoff (Cellar Master) / Elize Coetzee (Winemaker)
The grapes were harvested by hand at 22° to 24° Balling from mid-February to the beginning of March. Each vineyard was separately vinified. Approximately 70% of the juice was fermented on wood segments and staves in stainless steel tanks at 13° to 16°C. The balance was fermented, without any wood, in stainless steel tanks at 13° to 15°C. In both instances, the wine was left on the lees for seven months.

Winemaker's Comments

Colour Clear with hints of straw.
Bouquet Base of citrus with a burst of tangerine and lime.
Palate Elegant minerality with subtle vanilla oak spice and a lean, refreshing lime aftertaste.

Chemical Analysis

Alcohol: 13,49% by volume
Residual sugar: 4.44 g/l
Total acidity: 6,25 g/l
pH: 3,28

Food Pairing

Enjoy this wine slightly chilled on its own, or with fresh salads, seafood, fish or chicken dishes prepared with cream-based sauces.

Annelie Viljoen (Viticulturist)
The grapes were sourced from low-yielding, trellised vineyards in and around Stellenbosch, including Jonkershoek, Stellenbosch Kloof, Koelenhof, Helderberg and Polkadraai, as well as from the Malmesbury and Darling areas. The vines were 15 to 20 years old at the time of harvesting.

Deon Boshoff (Cellar Master) / Elize Coetzee (Winemaker)
The grapes were harvested by hand at 22° to 24° Balling from mid-February to the beginning of March. Each vineyard was separately vinified. Approximately 70% of the juice was fermented on wood segments and staves in stainless steel tanks at 13° to 16°C. The balance was fermented, without any wood, in stainless steel tanks at 13° to 15°C. In both instances, the wine was left on the lees for seven months.

Colour Clear with hints of straw.
Bouquet Base of citrus with a burst of tangerine and lime.
Palate Elegant minerality with subtle vanilla oak spice and a lean, refreshing lime aftertaste.

Alcohol: 13,49% by volume
Residual sugar: 4.44 g/l
Total acidity: 6,25 g/l
pH: 3,28

Enjoy this wine slightly chilled on its own, or with fresh salads, seafood, fish or chicken dishes prepared with cream-based sauces.

-- Product Awards

Platter's by Diners Club South African Wine Guid

The Drinks Business Global Masters - Sauvignon Blanc

The Drinks Business Global Masters - Sauvignon Blanc 2

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Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.
From the Stellenbosch farms that produce our grapes who use the earth as their canvas to create the fruit which lends our wines their rich, distinctive character; to the winemakers who use the skills they have learned and developed over generations to produce the rich varietals and blends that make up the Zonnebloem stable.

Our Story

Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.


Our Story