Asara Chardonnay Lightly Wooded (6/case) (R109/BOTTLE)
Rich, creamy citrus, especially lemon, with peach aromas and subtle oak.
A fresh-fruit entry and full mid palate of cream and buttered toast.
Peach and citrus linger, classic and mouth-watering.
Among the greatest luxuries that undulation provides in relation to the terroir of Polkadraai is the variation in mesoclimate and soil type. The range of choice can mean limitless possibilities in deciding the style of a wine Such is the case with Asara’s Chardonnay. The wine is a reflection of the best of both styles that are shown in better examples of the variety. Two facing blocks on opposite sides of a dam create the fullness of palate seen in a fuller, riper style, and the elegance of freshness and minerality that newer style dictates A light touch of oak, and contact with the lees contributes further complexity with barely perceptible toasty, nutty notes.
Average altitude is 100m above the sea, on southwest- and northeast-facing slopes Sun exposure is continual but indirect, so ripening days are longer, but ripening is slow. The vineyards are planted to Vilafonte soils, acidic, nutrient and well drained, contributing to consistency of grape quality. The vineyards are an average of 12 years of age and yield at 6.5 tons per hectare.
Harvesting takes place in the coolness of early morning into small lugs for rapid transfer to cellar The grapes are cooled overnight, sorted, whole-bunch pressed and cooled again. After three days the juice is transferred. 50% to tanks and 50% to barrels. Fermentation temperature is 15 C in tanks and 18 C in barrel. The oak regime includes 20% new French tight grain barrels, for slower release of tannins and gentler integration, the remainder 2nd and 3rd fill tight grain barrels. The wine resides on the lees for five months before blending and bottling.
Rich. creamy citrus. especially lemon, with peach aromas and subtle oak. A fresh-fruit entry and full mid palate of cream and buttered toast. Peach and citrus linger, classic and mouth-watering.
Residual sugar (RS) 3.2 gI/l
Total Acidity (TA) 5.5 g/l