The Agnes Chardonnay is produced from 5 vineyards in the Hemel en Aarde and Overberg region. The soils range from heavy clay to intermediate shale, sandstone and quartz. Fermentation occurs naturally in 228 and 500-litre french oak barels (10% new barrels) and remains in barrels for 9 months before bottling.
It has a neutral nose at first, offering faint traces of yellow plum and lemon curd; the citrus element develops with aeration. The palate is very well balanced with citrus lemon, blood orange and light marmalade notes that lend spiciness toward the finish.
Crisp Dry White