Lanzerac Chardonnay 2014 Tasting Notes
The Vintage: 2014 saw a wet harvest season with lots of late rains, and it was probably the biggest harvest of the decade. Despite the high yields the wines are consistent in complexity. White wines, especially Chardonnay, shows lots of finesse.
Appellation: Jonkershoek Valley, Stellenbosch.
Viticulture: The Lanzerac Chardonnay 2014 was sourced from seven different vineyard blocks: D4, D5, L10, L11, L12, J2 and J7 from Lanzerac and Jonkersdrift in the Jonkershoek Valley. The vines’ age vary from 10 to 22 years and consist of different clones to add complexity to the wine. The blocks are mainly from deep sandy soils and cover an area of 5,55 hectares. The yield for the 2014 vintage was 12,6 tons/ha. The 7 blocks have an altitude of 166m to 375m above sea level. All pruning and harvesting is done by hand to ensure that only healthy and fully ripe grapes reach the cellar.
Harvest Date: Middle to late February.
Vinification: The grape bunches are transported to the cellar in bins where they are hand sorted before being destemmed and crushed. The mash is cooled to 15°C before pressing. The juice is allowed 48 hours to settle before racking off the lees. 80% of the Chardonnay is fermented in 300 liters Burgundy styled oak barrels and 20% is fermented in stainless steel tanks. A combination of new, 2nd, 3rd and 4th fill barrels are used to ensure the best preservation of fruit. Each vineyard block is treated differently with different yeast regimes and fermentation processes. Batonage is done every week for approximately
8 to 9 months after which the Chardonnay is blended and prepared for bottling.
Cellar Master's Comments: A spicy fruit-bomb of a wine with lashings of ginger biscuit aromas overlaying soft cooked apples with caramel and cream, this is a wine which is jam-packed with flavour. A soft buttery mouthful of tropical fruits such as mangoes, pineapples and bananas, edged wit toasty oak is balanced by good acidity and finishes with a toffee-cream tail.
Cellar Master's Comments: A spicy fruit-bomb of a wine with lashings of ginger biscuit aromas overlaying soft cooked apples with caramel and cream, this is a wine which is jam-packed with flavour. A soft buttery mouthful of tropical fruits such as mangoes, pineapples and bananas, edged wit toasty oak is balanced by good acidity and finishes with a toffee-cream tail.
Cellaring Potential: Drink now or mature until 2020.
Food Suggestions: This full-bodied, just-dry wine is the ideal partner for spicy food such as a fruity Cape Malay chicken curry. A classic Korma or seafood Biriyani should also work really well.