Winemaker : Danie de Wet
Main Variety : Chardonnay
Alcohol : 13.62 %vol
pH : 3.31
RS : 2.6 g/l
Total Acid : 6.8 g/l
SO2 : 123 mg/l
Free SO2 : 38 mg/l
Appellation : Robertson
Type : White
Style : Dry
Body : Medium
Taste : MineralTasting Notes
An unwooded Chardonnay matured on the lees, producing a fresh, lemony flavoured wine with a grapefruit, yeasty nutty aftertaste.
2 – 4 yearsBlend Information
In The Vineyard
Wine of Origin De Wetshof EstateClimate
The Robertson Valley is characterised by cold winters and sunny summers, with an average annual rainfall of 350 – 400mm. In summer a fresh southerly breeze from the Cape Agulhas coast has a cooling effect on the vineyards, allowing the grapes to ripen evenly and in perfect balance. Nights are chilly and during summer months a mist often shrouds the vineyards until late morning.
The dry climate and the bracing breeze keep pests to a minimum, resulting in sparse spraying programmes.Irrigation
Computerised irrigation systems linked to weather station data and the monitoring of soil moisture-content ensures the vines are given the correct amount of water needed to produce grapes of optimum ripeness and developed flavours.Soils
An abundance of free limestone and gravelly soils are complemented by a heavy clay component ensuring excellent water-retention and adding structure and fullness to the wines. This adds complexity and structure to the wines, allowing optimum varietal expression with classic Chardonnay flavours of soft grapefruit and nuts.Vineyard Information
Age of the vines 8 – 24 years
Vines per hectare 4 500
Rootstock Richter 99, 110 101/14
Planting row 2,4m x 1m and 1,83m X 1,2m
Trellising style 6 wire fence system cordon with spur pruning.
Yield 8 tons per hectareAbout The Harvest
The grapes are picked in the coolness of morning, with the emphasis on capturing the natural complexities of the Chardonnay grape immediately for the making of this un-wooded wine.In The Cellar
Once de-stemming, pressing and overnight settling are complete, the juice is racked-off from the sediment and pumped into stainless steel tanks for the alcohol fermentation. After fermentation, the wine is left on the lees under controlled temperatures. Weekly stirring of the lees ensures maximum flavours are released into the wine until the wines are ready for bottling.Additional Information
An introduction to De Wetshof Esate
De Wetshof is a third generation wine estate in South Africa’s Robertson Valley, where wine has been made for over 150 years. Here Danie de Wet, proprietor and cellarmaster, is assisted by sons and co-owners Johann (viticulture and marketing) and Peter (winemaker). De Wetshof Estate is a pioneer of noble white wines in South Africa and has also introduced superior red cultivars to the Robertson Wine Valley.
On De Wetshof a firm belief prevails, namely that one cannot know where you are going unless you know where you have come from. This is why the history of De Wetshof’s vineyards plays a profound role in determining present and future wine quality. Since the early 1970’s meticulous records have been kept on each vineyard as to the plants’ reaction to soil-types, irrigation and the vagaries of climate, as well as their development and progress over the years. Each vineyard is thus vinified separately during the wine-making process, the wine-makers having a clear understanding of what the fruit of each vineyard’s labour is going to deliver during a specific year.
This commitment to discovering and determining the various terrains on De Wetshof, as well as an absolute focus on site-specific vineyard management and wine-making, has been an integral part of the De Wetshof ethos from the outset and remains a vital and non-negotiable aspect of all the Estate’s wines.