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Grape Varieties: Chardonnay 100%Wine Style: Rich creamy white with acidity on the finishAlcohol by Volume: 13%Closure: ScrewcapCountry: South Africa
Aromas of vanilla pod and fresh custard are lifted by ripe notes of pineapple and papaya balanced by a refreshing, zesty finish.
Founded in 1989, multi-award winning Mulderbosch Vineyards is one of South Africa’s foremost wine producers. As advocates to the Integrated Production of Wine (IPW) code, they manage their vineyards limiting the use of herbicides, fungicides and pesticides. They use a restrained approach in the cellar to produce distinctive and characterful wines that represent the Stellenbosch terroir. Chenin Blanc is the Cape’s signature variety and they have the largest planting of this variety in the world. In 1996, Mulderbosch was one of the very first producers in the Cape to ferment Chenin Blanc in barriques. The resultant wine garnered an avid following and Mulderbosch has since become synonymous with the variety.
Vintage 2018 was marked by hot and dry conditions throughout the Cape; more so than ever the proximity to the cooling effects of the Atlantic Ocean played a crucial role during this challenging vintage. The Chardonnay grapes display signature freshness with opulence from the warmer vintage.
The Chardonnay grapes come from the estate vineyard, with a proportion from neighbouring vineyards. The vineyards benefit from being 14 kilometres from False Bay, where the strong maritime influence directly cools the vineyards in the hot, summer months, ensuring good levels of natural grape acidity in the final wine, central to the Mulderbosch style of fresh, balanced wines. All of the Chardonnay vineyards are trellised using VSP and moveable foliage wires. At Mulderbosch they no longer use herbicides; instead they use a mechanical under vine weeder to encourage microbial diversity in the rhizosphere (rootzone).
The fruit was whole bunch pressed to limit phenolic uptake. The addition of sulphur dioxide was delayed until the juice settling phase in order to encourage oxidation and precipitation of unstable phenolic compounds. One third was fermented in 300 litre French oak barrels using natural yeasts, while two thirds were tank fermented with a neutral, selected yeast. The wine generally did not go through malolactic fermentation, preserving the natural acidity. Maturation lasted six months on the lees, prior to bottling.
Rich and inviting aromas of vanilla pod and fresh custard are lifted by ripe fruit notes of pineapple and papaya. A refined chalky edge is offset by rich and creamy weight on the mid-palate through to a zesty citrus note on the finish. Delicious with fresh, grilled fish and oven-roasted vegetables.
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