De Wetshof Bon Vallon Chardonnay 2005

De Wetshof Bon Vallon Chardonnay 2005

Wine Enthusiast-Buying Guide - March 2007 - 86 Points
International Wine and Spirit Competition 2006 - Silver

Mundus Vini Great International Awards 2006 - Silver
2006 Juliet Cullinan Wine Connoisseur's Awards - Bronze
An unwooded Chardonnay matured on the lees, producing a fresh, lemony flavoured wine with a yeasty nutty aftertaste.


variety : Chardonnay [ 100% Chardonnay ]
winery : 
winemaker : Danie de Wet
wine of origin : Breede River
analysis : alc : 13.76 % vol  rs : 2.9 g/l  pH : 3.37  ta : 7.1 g/l  va : 0.19 g/l  so2 : 87 mg/l  fso2 : 47 mg/l  
type : White  
pack : Bottle  

AWARDS

Wine Enthusiast-Buying Guide - March 2007 - 86 Points
International Wine and Spirit Competition 2006 - Silver
Mundus Vini Great International Award 2006 - Silver
2006 Juliet Cullinan Wine Connoisseur's Awards - Bronze

ageing : Best within 2 years.

in the vineyard : Climate: Winter rainfall approximately 300 mm per annum. Summer afternoons are fanned by a cool breeze from the Agulhas Coast. Nights are chilly and mist often shrouds the vineyards until late morning during high summer.

Soils: The gravelly soils are extremely rich in lime with a very high pH - similar to soils of the leading wine growing regions in the world.

Irrigation: The vineyards are scientifically irrigated with the aid of a fully computerised irrigation system. Thanks to the most modern technology, irrigation on De Wetshof has been turned into an asset promoting the quality of the grapes.

Rainfall: Robertson is a winter rainfall area with aproximately 300 mm per annum.

Pest Control: Due to a very dry climate, spraying is minimal compared to other wine growing regions.

Rootstock: Richter 99, 110, 101/14
Age of the vines: 11-18 years
Vines per hectare: 4000
Trellising style: 6 Wire fence system cordon with spur pruning

about the harvest: The Bon Vallon Chardonnay is selected from specific clones. Tons per hectare yield: 8 Tons

in the cellar : The wine is tank fermented, after which it is left on the lees for a few months, being stirred weekly until bottling.

Danie de Wet adjusts his methods of winemaking from year to year, according to weather conditions and grape quality, in the belief that wine is made in the vineyard and not in the cellar.

Cooper: French oak barrels for De Wetshof are specially selected from specific coopers to enhance the quality of the fruit.

OTHER VINTAGES - not for sale

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