Degree of alcohol
12 to 14°C
Available in these provinces
Grapes are hand harvested at 25°C from selected premium vineyards. At the cellar, grapes are soft crushed and sent to the press where the juice is separated into two fractions, the free-run and press juice fractions. Only the free-run juice is used. It is then partially settled for 12 hours. Fermentation takes place in barrel after the wine is left on the primary lees and underwent malolactic fermentation. No sulphur is added during ageing. The wine is racked after 13 months of maturation and blended for bottling.
Rich interlaced aromas of citrus, buttered toast, marmalade and vanilla are prominent on the nose. Zesty acidity cuts the creamy texture on the palate followed by layers of citrus, pear and butterscotch that lingers on the finish.
In 2004, Robertson winery released a very special range to commemorate ten years of democracy in South-Africa under the new constitution. This Chardonnay joins the Shiraz in this range.