Vriesenhof Stellenbosch Chardonnay

Vriesenhof has a history dating back over 43 years, Vriesenhof Stellenbosch sits proudly in the Paradyskloof Valley. A traditional wine farm – showcased through the style of the property and its buildings, down to Jan Coetzee himself, the original owner and first winemaker. When Jan originally purchased the farm in 1980, he had only one requirement: south-facing slopes with close proximity to the ocean – False Bay. After bottling his first Vriesenhof wine – he went to Burgundy to further his knowledge and experience through a style and philosophy he aligned with. One where nature leads, and we follow, capture and bottle it.

Jan ‘Boland’ Coetzee, a product of the West Coast, stands as a South African wine industry and Rugby icon. Beyond his viticultural legacy, his story unfolded as a former Springboks rugby player where he formed part of the SA rugby team from 1974-1976 as flank-forward. A true trailblazer, he has left a mark on both South African wine and the realm of rugby.

Chardonnay,

Situated on the foothills of Stellenbosch Mountain, Vriesenhof is recognized as one of the great terroirs of South Africa. Ancient river terraces and commanding mountain vistas provide the backdrop to our vines and beautiful hillside cellar. Vriesenhof Chardonnay is made using our unique clonal selections, refined over many years, and reflects a classical approach in age-old winemaking traditions.

Aged in 20% new French oak 500L and 228L barrels, with the remainder a combination of 2nd and 3rd fill French oak for 12 months. The grapes are pressed whole bunch without destemming. The juice is allowed to settle overnight before inoculation. When fermentation is active, after about two days, the wine is racked to barrels to complete alcoholic fermentation. Full malolactic fermentation in oak.

On appearance the colour is golden with a light greenish hue. Baked apple crumble on the nose with lifted citrus notes, apricot and vanilla pod. This is a rich wine, with toasty notes, concentrated by 8 months maturation on lees.

Drink with smoked fish, creamy pastas and chicken.