VINEYARDS
Circumstance Chardonnay is made from a small block which produces our best quality Chardonnay grapes on the low yielding and windswept slopes of Schapenberg. Strong winds churn up the vineyards with regularity. This allows for low production and intense flavours. The vineyards are about 5 kilometres from the sea, and are planted at a height of between 270 and 300 metres above sea level. The soils are of sandstone origin with medium size stones, helping with drainage but also with a very good ability to retain moisture. The vineyards are of an average age of between 11 and 13 years. Production was approximately 6 tons/ha, with no irrigation.
THE 2005/06 GROWING SEASON
The 2006 vintage was characterised by a cold wet winter, followed by a relatively dry early growing season, with the wind up on the Schapenberg blowing almost non-stop. This resulted in even smaller than normal bunches and berries, giving more concentration and flavour. Intensive vineyard practices were followed, including much attention to bearer spacing during pruning. Excess shoots were suckered 3 or 4 times during the growing season, which ensured that no green harvesting was needed, except for the removal of weak shoots. Due to the small crop, the vineyards managed the dry conditions later in the growing season easily. The grapes had great natural acidity.
WINEMAKING
The Chardonnay grapes showed great intensity and length, as a result only a portion of the wine (approximately 30%) was fermented in barrel. The grapes for the barrel component were whole-bunch pressed and allowed to settle for 24 hours prior to racking in the barrel. Wild yeast was used to start fermentation. The wine was stirred every two weeks after alcoholic fermentation, and no malolactic fermentation took place. Natural wild yeast fermentation was also used in the tank fermenting components. After fermentation the wines were left on fine lees for 8 months before bottling to add complexity and depth to the wine.
TASTING NOTES
This Chardonnay shows intense lime and pineapple aromas on the nose, mingled with a rich white peach character. The palate is full, yet elegant, with well- integrated oak and great length and complexity on the finish, a benefit of wild yeast fermentation.
ANALYSIS
Alc: 14.5%
RS: 2.66g/l
TA: 7.52g/l
pH: 3.25
VA: 0.41
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