Hartenberg Estate : Chardonnay 2003

The Eleanor Chardonnay 2004 The Eleanor Chardonnay 2005 (current) The Stork Shiraz 2003 The Stork Shiraz 2004 (current) The Mackenzie 2003 The Mackenzie 2004 (current)

Cabernet Sauvignon/Shiraz 2002 Cabernet Sauvignon/Shiraz 2003 Cabernet Sauvignon/Shiraz 2004 (current) Cabernet Sauvignon 2000 Cabernet Sauvignon 2001 Cabernet Sauvignon 2004 (current) Merlot 2001 Merlot 2002 Merlot 2003 (current) Pinotage 2002 Pinotage 2003 Pinotage 2004 (current) Shiraz 2001 Shiraz 2002 Shiraz 2003 Shiraz 2004 (current)

Zinfandel Natural Sweet 2002

CHARDONNAY 2003

WINEMAKING

Picked between 02h00 and 09h00 on each of the four mornings, so as to capture the delicate flavours that can be lost with warmer daytime picking, from five different vineyard blocks. (It should be noted that each picking was kept separate in the cellar so as to aid quality selection criteria). The bunches were destemmed and crushed. The juice was given no skin contact and was immediately pressed. Inoculated with yeast in tank and the must was transferred to barrels to complete fermentation.

TASTING NOTE

This wine is the epitome of understated elegance. The advantages of picking in the cool of the night are immediately apparent. On the nose there is a subtle citrus character with lime leaves to the fore. In the background a gentle vanilla toastiness. It is distinctly un-buttery and has a strong mineral core. The palate is deceptively full-flavoured. It is multi-layered with the citrus zestiness following on from the aroma. The oak is noticeable on the back palate and is seamlessly balanced by the volume of fruit that is present. The wine closes with a long, classy, full-flavoured finish. The overall impression is of the purity of fruit that is balanced by the careful use of oak.

FOOD MATCH

Barbecued/Grilled chicken marinated in lime juice and thyme. Grilled fish served with a good olive oil with lemon juice and a little pepper mixed in. Grilled Veal or Pork chops. With ripe white rind cheese such as Mont D’or – Vacherin or Dalewood Brie.

AVERAGE VINE AGE	9 years
CLONES	5
VINEYARDS	5 blocks totalling 7.94 hectares
HARVEST DATE	11 th February to 28 th February 2003)
AVERAGE SUGAR AT HARVEST	23.8 ° Balling
YIELD	7.8 tons per hectare
WOOD AGEING	100% new 225 li “House Toast” barrels (95% French oak and 5% American)
TIME IN OAK	8 months
MALO FERMENTATION	No - “The Hartenberg Style”
BOTTLING DATE	December 2003
TOTAL BOTTLED	33682 bottles
ANALYSIS	Alcohol - 13.79% by volume Residual Sugar - 2.5 g/l Total Acid - 6.2 g/l pH - 3.45