About the wine
- Awaiting copy
Best before
Although you can drink this wine now, it would be advisable to decant or allow it to breath. Optimally, this is a wine that will reward an extra few months in bottle and retain that complexity until 2026.
Serving advice
To get the most out of this wine, I would suggest using wide-bowled glasses with a reasonable curvature. Glass suitable for Chardonnay can also double up for Pinot Noir. Serve it chilled but not too cold - 12-14ºC is ideal rather than straight from the fridge. Unlike Sauvignon Blanc or Riesling, Chardonnay doesn't contain many volatile esters, so doesn't need so much chilling.
Food match
As this is a special wine, I would suggest upping the ante on food pairing choices. Personally, I love this with Walvis Bay oysters; Lobster (or what we call Crayfish) boiled and served simply with lemon, garlic butter - Thermidor is generally too rich for this wine. You can also replace the lobster with some tiger prawns or try pasta in a clam sauce, pan-fried chicken with tarragon and cream sauce; Truffle risotto or even simple bowtie pasta in a creamy wild mushroom sauce.
Contains sulphites
Always check the label
South Africa
Western Cape & Coastal Region
Chardonnay
Rich White
13.5% ABV
75cl
Vegan
Vegetarian
Wine profile
Meet the winemaker - Richard Kershaw
- He's a tip-off from Rod and Richard proved he is seriously wine savvy when he became a Master of Wine. Not bad for a man from Sheffield!
- Angel funding gave Richard the jump his one-man business needed, allowing him to tap into South Africa's huge potential to make spectacular wines without hiking up the price.
- Unlike the show-off wineries in South Africa, Richard dreams of owning a shed to make wine in. So you're not paying for fancy cellar doors, marble floors, and Michelin-starred restaurants. Just raw winemaking talent, great grapes, and a shed.
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