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Babylonstoren Chardonnay

Price: £19.99
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Quick Look:
An outstanding old world style Chardonnay. Buttery and creamy with subtle oak, this is a wine for a special occasion.
Country:
South Africa
Grape:
100% Chardonnay

Expected release date is 31st Aug 2020

TASTING NOTE

TASTING NOTES

Classy, sleek structure with subtle citrus fruit softened with textured creaminess, vanilla and nutty complexity. Tangy mineral tones with fine intensity and balance; good focus and length with a refreshing finish.

  • Producer: Babylonstoren
  • Country of Origin: South Africa
  • Region of Origin: Paarl
  • Grapes: Chardonnay
  • ABV: 14.00%
PRODUCER DETAILS

Babylonstoren wines are produced in a state-of-the-art winery and are made to showcase the soils and climate where its grapes are grown. We have 88 hectares (217 acres) under vine and produce 13 different grape varieties with our highest vines – pinot noir and chardonnay – lying against Simonsberg at some 600 metres above sea level. Some of the vines on the farm were planted by the farm’s previous owners, the Louw family, who lived here for four generations. The Louws were grape growers for the former Simondium Co-operative Winery and other large wineries in the area. Babylonstoren wines are best exemplified by the Babylonstoren logo, which consists of the pipe (representing the farmer), the flower (representing the garden) and the bird (representing nature). It is a combination of the very essence of Babylonstoren – keeping things simple and as true to the earth as possible. "It is this that we strive to achieve in Babylonstoren wines," says Charl Coetzee. "Truth to the area we are situated in on the slopes of Simonsberg, and simplicity by making elegant and balanced wines as natural as possible.

VINEYARD

On the slopes of the Simonsberg Mountain between the wine growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa.

WINERY

Grapes were cold pressed and fermentation was started in stainless steel tanks. On the third day after fermentation started the wine was transferred into 300 litre French oak barrels – 80% new and 20% second fill. After fermentation the wine was kept on the thick lees for about three to four months and was batonnaged every three weeks. It was then racked and went back into the barrels for another eight months, totalling twelve months, and then bottled.

FOOD RECOMMENDATIONS

Creamy dishes from white wine pasta sauces to Hollandaise, white fish and chicken as well as light truffle and blue cheese flavours. It works well with sushi but also delicious with fresh and roasted nuts.