CHARDONNAY 2005

Gold medal – 2006 Veritas
4 Stars – 2007 Platter SA Wine Guide

 
WINEMAKING
 
Pre-sorting was followed by hand picking in the early morning of each of the nine days so as to capture the subtle primary flavours that the variety offers. (Every batch from each of the morning picks as well as those of the individual blocks were kept separate in the cellar so as to aid quality selection criteria when it came to assemble the final blend). The bunches were de-stemmed and crushed. The juice was given no skin contact and was immediately pressed. Inoculated with three different yeast strains in tank the must was immediately transferred to barrel to complete fermentation. The wine was stirred twice monthly for the first six months and monthly thereafter.
 
TASTING NOTES

Hartenberg’s flagship white. Buttery, complex, and bursting with aromas of citrus. Long lingering flavours with an unmistakably toasty oak finish. Independent tasting note: “Bold and concentrated with confident showiness. Powerful house-style citrus peel and peach; nutty oak an integral part of profile, punctuated by a tangy mouth-feel.”

 
AVERAGE VINE AGE 7.4 years
CLONES 5 (3 x Burgundy; 2 x UC Davis)
VINEYARDS

5 blocks comprising totalling 7.94 hectares planted on clay rich Tukulu (Hutton), Avalon and Clovelly soils

TRELLISING (Vertical Shoot Position); Extended Double Perold
YIELD 6.9 tonnes per hectare
MATURATION POTENTIAL To four years from vintage.
HARVEST DATE 3rd to 25th February on 9 different mornings (2004: 23rd February to 16th March (on 9 different mornings) (2003: 11th February to 28th February; 2002: 21st Feb to 2nd March)
TIME IN WOOD & TYPE OF WOOD

100% French “House Toast” oak; 60% new 225 li oak barrels; balance 2nd fill 11 months

BOTTLING DATE February 2006
MALO FERMENTATION 20% underwent malo
ANALYSIS
Alcohol - 14.2% by volume
Residual Sugar - 2.1 g/l
Total Acid - 6.4 g/l
pH - 3.32
   
   
© Hartenberg Estate 2004, 2005, 2006 - All rights reserved