Stellenrust Chardonnay 2019

Produtor: Stellenhurst

Vinho: Chardonnay

Ano: 2019 

Preço: R$300,00

Álcool: 13,6% 

País: South Africa 

Região:

Ml: 750 

Importadora:

VISUAL:

LTB (Limpido, Transparente, Brilhante)
Tranquilo
Cor: Muito claro, quase agua, palha verdeal muito claro
Lagrimas finas

AROMA:

Aroma mineral, um pouco de citrico. Pensei haver lixia e petrolato, mas era perderneira e talvez fruta de caroço (pessego). 
Produzido em uma regiao MUITO pedregosa.
Este vinho é uma pegadinha. Um chardonnay com cara de riesling, sem untuosidade, sem cheiro de fruta madura, muito leve e muito acido.

Gostei bastante.

PALATO

AAAA
Açucar: Nao tem
Acidez: Muito boa
Amargor: Nao tem
Alcool: Tem

MCT
Macio: Sim
Corpo: Leve
Tanino: Nao

Persistencia: Curta - media

Harmonizacao: Comida tailandesa, pasta al limone, peixe

Michel impressao: Gostei bastante

FICHA TECNICA

Stellenrust Chardonnay 2019 main variety Chardonnay vintage 2019 analysis alc: 13.6 | ph: 3.28 | rs: 3.4 | ta: 7.2 type White producer Stellenrust Wine Estate style Dry winemaker Tertius Boshoff taste Fruity wine of origin Stellenbosch tasting notes This wine shows a concentrated core of orange, white peach and other ripe summer fruits. The palate is juicy and rich with a long dry finish of nectarines and almonds. blend information 100% Chardonnay food suggestions This Chardonnay will complement spicy Thai grill vegetables or even a well matured cheddar cheese on Melba toast with honey dumplings. in the vineyard Soil types vary from sandy clay to decomposed granite. The skin contact is done without any sulphur additions to allow partial oxidation of phenols contributing to orange flavour formation during fermentation - a technique known as hyperoxygenation used by winemakers on Chardonnay and Colombard. Vineyards: 22 year old trellised vines from our Bottelary property about the harvest Chardonnay grapes are harvested between 22° - 23° Balling. in the cellar Grapes were crushed and the juice allowed skin contact with partial oxidation for up to 8 hours.  Legacy states that the berries should be yellow and sun kissed when it is fully ripe. The juice is fermented with wild yeasts in 83% stainless steel tanks and 17% 3rd and 4th fill French oak barrels without proper settling. The juice is stirred often during fermentation to lift the lees. Time spent on lees:  3 - 4 months