KWV The Mentors Chardonnay 2013 750ml

KWV

₱1,250 

This product is currently sold out.

Please fill in the form below if you'd like to be notified when it becomes available.

This well-balanced and medium bodied wine displays the true characteristics of a cool climate Chardonnay. On the nose there are beautiful lime, orange blossom and apricot aromas with tones of lemon zest. Elegant in every respect, it has subtle hints of cedary oak, raw almonds and macadamia nuts with a refreshing, lingering and creamy finish.

VARIETYChardonnay [ 100% Chardonnay ]
WINE OF ORIGINElgin
ANALYSIS : alc : 13.34 % vol  rs : 3.22 g/l  pH : 3.26  ta : 6.85 g/l
in the cellar : 

This wine is a blend of two vineyards from the Elgin region; both components were fermented in barrel. 100% of the blend was fermented with an indigenous yeast strain to enhance the texture and mouth feel of the wine. Only 10% of the wine was allowed to undergo partial malolactic fermentation, to add complexity to the final blend. The wine was left on extended lees contact for 100 days after fermentation and stirred regularly during this period. Thereafter the wine was racked and placed back into barrel for another six months.

The wine was matured for nine months in 50% first, 30% second and 20% third-fill barrels.

KWV The Mentors Chardonnay 2013 750ml

KWV

₱1,250 

This product is currently sold out.

Please fill in the form below if you'd like to be notified when it becomes available.

This well-balanced and medium bodied wine displays the true characteristics of a cool climate Chardonnay. On the nose there are beautiful lime, orange blossom and apricot aromas with tones of lemon zest. Elegant in every respect, it has subtle hints of cedary oak, raw almonds and macadamia nuts with a refreshing, lingering and creamy finish.

VARIETYChardonnay [ 100% Chardonnay ]
WINE OF ORIGINElgin
ANALYSIS : alc : 13.34 % vol  rs : 3.22 g/l  pH : 3.26  ta : 6.85 g/l
in the cellar : 

This wine is a blend of two vineyards from the Elgin region; both components were fermented in barrel. 100% of the blend was fermented with an indigenous yeast strain to enhance the texture and mouth feel of the wine. Only 10% of the wine was allowed to undergo partial malolactic fermentation, to add complexity to the final blend. The wine was left on extended lees contact for 100 days after fermentation and stirred regularly during this period. Thereafter the wine was racked and placed back into barrel for another six months.

The wine was matured for nine months in 50% first, 30% second and 20% third-fill barrels.

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