2016 Veritas Wine Awards – Gold (unwooded chardonnay)
Soils rich in limestone and broken mountain rock on De Wetshof’s site-specific vineyards allow this wine to emit optimum varietal expression. An unwooded wine, Bon Vallon has a brisk and clean freshness leading into a wide spectrum of classic flavours including citrus, wild flowers and grilled nuts, with a nuanced minerality on the aftertaste.
6 – 12 years
The succulent palate structure makes this an ideal food wine, superb with oysters, cream based pasta dishes, light curries as well as roast pork and veal dishes.
Vineyard blocks 19B, 21 and Block 40. Wine of Origin Robertson, De Wetshof Estate.
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 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 bracing breeze keep pests to a minimum, resulting in sparse spraying programmes.
Controlled computerised irrigation systems including the monitoring of soil moisture content ensure the vines are given exactly the right amount of water at the right time to produce grapes of optimum ripeness and developed flavours.
Rocky, mountain gravel soil with an abundance of free limestone and complemented with a slight clay
component assisting in the water hold capacity of the soil. The high pH of the De Wetshof soils ensures ideal
vineyard conditions for the growing of Chardonnay, allowing true varietal expression.
Age of the vines 10-20 years
Vines per hectare 4000 and some sections 4500
Rootstock Richter 99 and Richter 110
Planting row 2,4m x 1m and 1,83m x 1,2m
Soil pH 7,2 – 8,2
Trellising style 6 Wire fence system cordon with spur pruning.
Yield 6 – 8 tons per hectare
The grapes are picked in the coolness of morning, and the emphasis is on capturing the natural complexities of the Chardonnay grape immediately for the making of this unwooded wine.
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 less under controlled temperatures. Weekly stirring of the lees ensures maximum flavours are released into the wine until ready for bottling.