Community Tasting Note

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Friday, March 2, 2012 - Chassin Tasting Event at Ouverture (Ouverture Restaurant, Stellenbosch): This winery whole-bunch presses (Add 35-40 ppm SO2 at press) to tank (no settling) and allows the natural ferment to begin immediately. Once commenced and the heat of the initial ferment has subsided (and the juice is then cooled slightly 15-17ºC), the fermenting must is racked to barrels. Used 25% new oak and 75% 2nd-fills. Receives 3-5 bâtonnage until the end of MLF. Then cool down and mature for 8-12 months in barrels.
The wine is pure and lifted with notes of herb, smoke and white stone fruit.
Fresh on entry, this light-bodied Chardonnay is delicate and taut with a little of the 2009 richness to compliment it. Not so much mineral as a herb infusion with white peach and lively acidity. Delicious

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