This offering produced from shy-bearing vineyards that are situated on Babylon Farm in the Ward of Hemel-en-Aarde Ridge, Walker Bay. The wine, a clear and true reflection of the potential of the unique soils and maritime site situated in the hills above Hermanus, is released a year after vintage as a prime example of maritime influenced Chardonnay.
Varietal and Origin
Hemel-en-Aarde Ridge Chardonnay 100%
Jezebelle, how many have you enchanted with your painted lips, your mysterious gaze, your treacherous smile? Into how many dreams did you step with your promise of sensual love? How many yearned for your perfumed embrace? Your nature has remained an enigma but the power of your legend lives on in La Vierge Chardonnay, a wine with delightful, distinctive and alluring character.
1600 cases of 6 x 750ml bottles
Planted to Argillaceous Shale of the Bokkeveld Series
Vertical Shoot Positioning (Perold)
Vines per hectare
5400 – 6000
North West, South and South East
Age of Vines
These Walker Bay vineyards of Hemel en Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds in turn bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year.
All grapes were harvested by hand in cool early morning temperatures. The grapes were harvested in 5 batches, in early and mid March. This was carried out in order to achieve a more complex wine profile and express terroir and clone variation. Earlier picking to capture the perfumed green citrus fruit profile and the later portion to ensure complexity on the palate.
|Alcohol by volume||Total Acidity||pH||Volatile Acid||Residual Sugar|
|13.54 %||6.4 g/L||3.29||0.6 g/L||2.4 g/L|
These batches of Chardonnay grapes are harvested early in the morning and then pressed in Burgundian style of whole bunch at cold temperatures to preserve flavours and aromas. The clusters lightly pressed and the juice left to settle for a period of 24 hours at 10° C. The Chardonnay juice is then gravity fed into a selection of Burgundian small oak barriques and fermentation is maintained at temperatures between 15 and 22° C until the wine is dry. 20% new barrels were used with the remainder a selection of older barrels, with all the new oak in 500L oak. The wine was then matured on gross lees in the barrels for 10 months with minimal stirring. The wine was bottled in December and allowed to settle in bottle for 6 months prior to release.
The profile of this wine is based on the vines planted on a variation of Shale and Clay based soils. The wine therefore expresses the zip and texture of the clay on the palate and aromatic lime, white floral and stone fruit, mineral character on the nose. Enjoy now or allow to age for maximum result and enjoyment. This wine combines well with seafood and white meat dishes.